Temperature of mash

[Backhoebob]

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

 

[daksin]

Sorry, distilling discussion is prohibited on these boards. Mods?

 

[Backhoebob]

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.

 

[daksin]

Nope, sorry. You'll have to use another forum. Home distilling is illegal in the US where the site is hosted and the forum rules prohibit discussion of illegal activities, and distilling is explicitly mentioned in rule #2 which you read and agreed to when you signed up.

https://www.homebrewtalk.com/faq.php?faq=vb3_board_faq#faq_rules_regulations

 

[Backhoebob]

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

 

[GrogNerd]

technically, his question was not about distillation, but about mashing.

no difference in what he's doing at that point than what we're doing, except ingredients

we mash, they mash. we ferment, they ferment. we bottle/keg and that's the point we diverge and their activities become illegal.

Don't know where TxBrew draws the line, but it's his board, his rules, regardless of Texas law

 

[Pappers_]

Sorry, our orders are no discussion of distilling and no discussion of our policy of no discussion of distilling. I suggest googling.