This is meant as general discussion thread, so share everything related to brewing - questions, ideas, what’s fermenting etc.
As discussed in my recent post here I will pin it for about a week and do another thread in a month and we will see how it goes.
Brewing up a Multigrain whiskey, scaling to 600l, finding that we need to add more water than expected, which we reckon is a combo between the grains soaking up a bit more, and evaporation from larger fermentation containers
I never liked distillates, made/helped with few fruit ones (I still have ~5l of cherry made few years ago). How it is with whiskey? It has to be more work than putting it in fermenter and wait.
Yeah, more work, being that the grains generally need cooking, but I found it more forgiving than fruit so far.