tag:blogger.com,1999:blog-2281435365499961913.post4084638908215386205..comments2017-07-24T21:10:20.719-07:00Comments on Making George Washington's Whiskey: Let's mash like it's 1799!George Washington's Distillershttp://www.blogger.com/profile/10855828333434194779noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2281435365499961913.post-29239809690153139302017-07-24T21:10:20.719-07:002017-07-24T21:10:20.719-07:00What yeast are you using? What yeast are you using? jessica tantillohttps://www.blogger.com/profile/04502747215422582278noreply@blogger.comtag:blogger.com,1999:blog-2281435365499961913.post-51559924527481105752009-02-20T14:49:00.000-08:002009-02-20T14:49:00.000-08:00Hey,Dave P. agrees, and we kept that open as an op...Hey,<BR/><BR/>Dave P. agrees, and we kept that open as an option. But the viscosity never got to the point where it was a real hindrance, so we never had to do it.George Washington's Distillershttps://www.blogger.com/profile/10855828333434194779noreply@blogger.comtag:blogger.com,1999:blog-2281435365499961913.post-33049072368895302122009-02-20T14:47:00.000-08:002009-02-20T14:47:00.000-08:00This comment has been removed by the author.George Washington's Distillershttps://www.blogger.com/profile/10855828333434194779noreply@blogger.comtag:blogger.com,1999:blog-2281435365499961913.post-34615962021655912962009-02-20T00:53:00.000-08:002009-02-20T00:53:00.000-08:00Hi,That's a lot of stirring, I was just wonderingI...Hi,<BR/>That's a lot of stirring, I was just wondering<BR/>If your mash is at less then 160 degrees after you add your rye, if so shouldn't you be able to add a small amount of your malted barley to make stirring a little easier?<BR/>as alpha-amylase works at up to 160 degrees.<BR/><BR/>BarryWe The Sheeplezhttps://www.blogger.com/profile/12919660234518724961noreply@blogger.com