I’m not saying anything is going on here, but if there were some changes even made at “Brewery 'de Weaze”, and some whiskey were to be made (un-distilled of course 
) where would a guy such as myself find a good mash recipe?
And for emphasis, I’m not saying anything fishy is going on here. (yet. )
Probably a place that sells coppermoonshinestills might be better able to help you out.
But homedistiller.org is probably the best place to learn about the whole process.
I’d try and get my hands on some Wyeast #4347.
YEAST STRAIN: 4347 | Eau de Vie™
A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics.
Origin: France
Flocculation: Low
Attenuation: NA
Temperature Range: 65-80°F, 18-27°C
Alcohol Tolerance: 21% ABV
Styles:
Eau de Vie, Grappa/Marc/Bagaceira, Rum, Scotch, Vodka, Whiskey
It’ll only get you to ~20% ABV, but you’re half way there without any distillation.
The distillers I visited while at the Cinci NHC used a very reasonable beer, and they actually call it beer, of 6-7%abv. so anything should work but I would avoid anything that was fermented too warm (fusels) as I would not want those coming thru in a final product.
We are entering an era where many micros have taken up distillation on a small but professional level. I suspect that many of them have earlier “undocumented” experience.
Fred
:o What? preparing for Mormonia?..or you are already there. :-X
Check this out…
So, in the era of the $10 bottle of beer though, or even trending lower the $11 six pack why bother distilling? I mean professionally - if your beer can sell for eleven dollars a six aren’t you potentially losing money even at $40 per 750ml ? Don’t get me wrong -I’m all for it, but the math doesn’t seem right. I guess you can call it diversification.
I would say its about craftsmanship and I would venture to guess that their products are priced similar to other ‘top shelf’ products. I think we’d all agree that craft and micros tend to produce higher quality beers, so I would expect their spirits to be of a higher quality too.
Alternately, adding another beer to your lineup may not increase your market share, but adding a non-beer product may. An untapped market. I may buy an $11 sixpack a week, but a new beer won’t make me buy 2 sixers, but I may grab a bottle of vodka for the wife. That’s just an analogy - I’d gladly grab 2 sixers and the wife (thankfully) only drinks beer. ;D
For the, the whole idea is just going to be for the fun of doing it. Truth be told, aside from the occasional jack-a-roo, I’m really not even a big fan of distilled beverages. Just so happens, I met an old dude who does it. He told me it’s simple, and can actually be done in my kitchen sink with a coil of copper, and tub of ice. I mean, distilling water of course. Nothing else.
You could distill your own white vinegar too. There may be other practical uses that I can’t think of right now :-X
You know, I was just saying to the Miss’s the other day…“If we only had a way to make our own white venegar, we could save hundreds a year”. Good call, yet another use for home distilling in addition to my own water. 
Yeah, anything to save $3-4 dollars for a gallon of it at Wal-Mart. ;D
My LHBS sells these for “essential oils and distilled water”…
Oh yeah, I forgot its only us Canucks that like vinegar on our fries. :o and yes, I was joking about distilling vinegar - and a little bit bitter - I just tossed 4 gallons of cider vinegar down the drain instead of bottling 4 gallons of hard cider 
Dude! you can’t beat good malt vinegar on fries!! My wife is from Idaho, and when she came back here, the first time I took her to the Hot Dog Shop, and doused my fries in vinegar, she freaked! She never heard of it before. Turns out, Ohio seems to be one of the only few places that does that. A shame I tell ya… :
She’s still looking for fry sauce, isn’t she? Or is that only a Utah thing?
Malt vinegar + french fries = win.
Malt vinegar goes on chips…Chips… not French Fries.
…jeez, bloody Americans.
Back to distilling for a second (I know, I’m the one that dragged the thread off topic)…
I’m sure I read somewhere online that some regions allow distilling grain (corn) alcohol for fuel purposes. You need a permit and are supposed to put an additive in at the end to make it undrinkable. Theoretically speaking, say your car ran better on ethanol distilled from a barley mash instead of a corn mash - and who’s to say your car wouldn’t prefer something aged in oak for a period of time?
http://www.ethanol-still-plans.com/
http://running_on_alcohol.tripod.com/id2.html (looks like this guy is in Boulder)