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I checked on the rules again. The part about Texas through me off. I'm not from Texas, and how the state can impede on your 1st amendment rights is beyond me. Regardless, I will be more careful about my questions. Thanks

I just seen on TV the other day, special on How its made I think. You should fill up when you get down to half a tank. The reason being the more room in your tank, the more you will lose to evaporation.

I didn't know that. This is the 3rd thread on this topic and nothing was said about them? Quite a few comments-responses posted on these questions. Is there another section on this website where it is permitted? If I offend anyone, my apologies.

When putting the ingredients in (Cracked corn) mash. How HOT should the water be initially? I've heard different temps for different stages. Then a certain temp. When adding sugar. Can someone give me some insight on this. Thanks

Should I use one over the other? Is it essential to? What are the benefits of either one? How does it affect taste? I've been hearing a lot about filtering, just trying to learn something about it. Thanks

Thanks for the advice. Every little bit helps me get one step closer to my goal. Thanks again.

Is there a specific method to tell when my mash is ready to run? Is there some type of test I can perform to see? I'm new at this. Thanks in advance for any advice.