CSP Distillery Operations & Craft 3

Question 1

What is the typical alcoholic strength of the wash produced after fermentation in a Scotch malt whisky distillery?

Accepted Answer

6–9% ABV

Answer

The wash—essentially an unhopped beer—typically reaches 6–9% ABV after yeast has consumed the fermentable sugars in the wort.

Question 2

What is 'pot ale' (also called burnt ale) and how is it typically handled?

Accepted Answer

The spent liquid remaining in the wash still after the low wines have been distilled off

Answer

Pot ale is the protein-rich, low-alcohol residue left in the wash still and is commonly processed into animal feed syrup or used in biogas generation.

Question 3

Which yeast strain is most commonly used in Scotch malt whisky fermentation for maximum alcohol yield?

Accepted Answer

Distiller's yeast strains of Saccharomyces cerevisiae

Answer

Purpose-bred distiller's strains of Saccharomyces cerevisiae are selected for high alcohol tolerance, fast fermentation, and consistent yield rather than flavor complexity.

Question 4

A longer fermentation time (e.g., 72–100 hours vs. 48 hours) in Scotch whisky production generally produces what effect on the new make spirit?

Accepted Answer

Lighter, fruitier spirit with more ester development from lactic acid bacteria

Answer

Extended fermentation allows lactic acid bacteria to produce additional esters and acids, contributing fruity, floral notes and a lighter character to the eventual new make spirit.

Question 5

What is 'draff' and what is it typically used for after the mashing process?

Accepted Answer

The spent grain husks left in the mash tun, used as cattle feed

Answer

Draff is the spent, protein-rich grain residue remaining after the wort has been run off, and distilleries typically sell it as nutritious cattle feed.

(CSP) Certified Scotch Professional Practice Test

(CSP) Certified Scotch Professional Practice Test

CSP Distillery Operations & Craft 3