Fermentation
The best yeast to use with a grain mash is a basic beer yeast. Scott recommends
I would use an ale yeast that supposedly gives a
complex and balanced flavor profile. Maybe something
like White Lab's Edinburgh Ale Yeast (#WLP028). I
just finished using this yeast to ferment an all-grain
mash (I fermented on the grain). I ended up with
about 8% alcohol and the final gravity after 72 hours
was around 0. I used it at the slightly higher than
recommended temperature range of 75F-80F. The whiskey
tastes pretty good. It won't put Lagavulin or
Laphroaig out of business, but what the hell it's a
lot cheaper.
