hist-brewing: Commocn use of a still

[PBLoomis at aol.com]

In a message dated 7/30/2003 6:58:43 PM Eastern Standard Time, 
hylander at ihug.co.nz writes:

> I also "age" my distillates by forcing air through the spirit with a fish 
> bubbler.  This helps oxidise any sharp tasting principles that have come 
> through and gives my one week old whisky five years of aging in 24 hrs.
> 
       Fascinating.  If you did that with beer, of course you'd ruin it.
       8-)
       Scotti
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