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Flavor profile of Soft Red Winter/Hard Red Winter VS Soft White Wheat?

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Is there a noticeable flavor difference between the dif types? Or does soft white taste similar to soft red or hard red after distillation?

 

Is protein level/related ferment characteristics of soft/hard red similar to one another? 

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On 5/23/2017 at 4:07 PM, Blue Sky Distillery said:

Ive experimented with both soft/hard and dont notice any difference in taste or smell.

Thanks Blue. Have you compared white vs red? 

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We grow soft white currently and hard red in the past. The taste characteristics are similar but the hard red is higher in protein and has a stronger gluten. Plus it mills quite a bit harder. I can't say for sure but the soft white, being higher in carbs and breaks down easier, may yield better.  It's the grain of choice for a local dairy who's cows eat and convert it much better than hard red. (and remember...cows are good methane producers:rolleyes:)  

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On 5/31/2017 at 0:14 PM, Ryefarmer said:

We grow soft white currently and hard red in the past. The taste characteristics are similar but the hard red is higher in protein and has a stronger gluten. Plus it mills quite a bit harder. I can't say for sure but the soft white, being higher in carbs and breaks down easier, may yield better.  It's the grain of choice for a local dairy who's cows eat and convert it much better than hard red. (and remember...cows are good methane producers:rolleyes:)  

Thanks for the info RF. Where abouts are you growing? 

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