I was going to do an all grain with rye and 6row pale malt. I bought some 5gal. paint strainer bags at the local paint store. My grain was 5lbs. of flaked rye and 2.5 lbs of crushed 6 row malt. I clipped the bag to the top of my 23 quart pressure cooker, put in the grains added hot water until it covered grain by a few inches. I slowly brought temp up over about 2.5 hrs until I finally got it up to 165-170 then killed heat. I was stirring the grain ever so often, every 10 minutes or so. I let cool for abour 1 hr. I moved the water to my freshly sanitized fermenter and then ran hot water through my grain in the bag, squeezing and mashing until I got about the same amount of liquid I had on the initial dump. I "sparged"( I think this is the proper term for this) the grain two times using this method. I forgot about doing the iodine test but I did check SG. It was at about 1.052. I was going to run it this way after fermenting using prestige whiskey distillers yeast, but decided that this was a lot of work for bragging rights about making an AG. Therefore, I added 30 cups of sugar the the still plenty hot mash water and stirred until fully dissolved. Next, I topped off the 25 L fermenter with water from my filtered sink sprayer to aerate well and let it cool to about 75 before I pitched yeast. The SG after adding the sugar went to 1.130. The yeast pitch was done by sprinkling the yeast all over the top of the fermenter and then let to sit for 15 minutes. After 15 minutes I came back and stirred very well for a couple of minutes. This morning it was bubbling about 10 rapid boil bubbles and then waiting about 5 seconds and 10 rapid big bubbbles, etc. so looks as if things are going well. I know that with the outcome I had before sugar I could have had a small run of Rye but I feel that the modification with sugar hopefully will still give a good flavor when ran slowly through my rig with no packing and give me more production.

You are still going to get whiskey-- just not all grain-- sooo what--- ill bet its good

I can understand wanting to bump up the sg with sugar but i don't get going to max limits of turbo yeast.
1.08-1.09 bump with sugar would have made a decent run without altering the flavour a ton.

While mashing you should add your malted barley after your temp has dropped to 145-150 or you will destroy a lot of enzymes in the grain that is cruical for conversion.

Thats 18% not 12%. 12 would have been reasonable.

8 days in and still bubbling away! A big rolling bubble set every 6 or 7 seconds. I would have thought it would be done by now! Especially when using whiskey distiller's yeast instead of turbo with the calculation mistakes I made adding the sugar. Hopefully the yeast can hang in there and I can get a full conversion!