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
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.
