Re: fermenting grain
- Keep the fermentation around 80F (26.7C). By keeping it hot you will speed up the fermentation and keep the yeast happy.
--- In email@example.com, Adam Fordham <bluwater2828@...> wrote:
> I read your post and wanted to ask your opinion as i'm about to make my first all grain mash. I've been doing sugar washes with turbos and still new to this hobby. I can say Ive read something about stirring the "cap" back into the mash but there are guys on here that are far more knowledgeable than me.
> Ok first off any advice you can give will be most appreciated. Here is what I have...
> Flaked Maize, 6 row Pale malt,Prestige WD yeastÂ with Amylogucosidase,Â Two 26.5L fermenters with lids and airlocks, and a 60 qt stock pot. Was thinking i would follow Ian Smileys whiskey recipe (don't know if you have read his book). Read a post on here ( post #37774) and now am thinking about going that route instead or mixing the two. Anything... tricks etc that i should try or be aware of ? One thing to read another to have real world experience.