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.

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