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  1. B

    Temperature of mash

    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
  2. B

    charcoal filtering vs carbon filtering

    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
  3. B

    Checking mash

    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.
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