did you check the starting and finishing SG ?

The bubbles that came off after you stirred it were probably co2 bubbles being released from the stirring.
If you don't have the beginning and ending SG then stick a clean spoon in it and see if it tastes sweet or dry, most likely it will be dry. Turbo 48 usually will work itself out in three or four days at the right temp.

Let it sit for 2 or 3 days in a cold area to clear, thats a relative term it never gets as clear as water. Then rack it off the traub, sediment, either into the boiler for cooking or into a secondary to clear some more before cooking.

I will usually rack mine into a secondary to settle for a few more days in the cold or use Sparkalloid, a clearing agent found at most brew shops. Sparkalloid clears my washes in about 24 hours if left someplace cold.

I'm a believer in clearing the wash/mash before running. In my opinion it turns out a better cleaner tasting product with less off flavors. Tho some folks pour it into the cooker after it stops working and settles out somewhat. It's a matter of opinion and taste, to each his own.

Oh yeah, get an SG meter and an Alcohol meter. They come in mighty handy.

Bushy, thanks for the info. I will invest in a SG meter and report with details. Thanks for the info.

Actually turbos will go 5 to 6 days..if you read the package it says (roughly guessing) 14 abv in 48 hours..23 in 5 to 7 days..But that requires up to 15plus lbs of sugar.

I'm not saying you are wrong or he did anything wrong but he asked why it stopped in 3 days.....4 lbs of sugar and a turbo yeast the answer!!!!

Ace, was not clear if you heated the corn and other ingredients to extract the sugar or not? I assume you would but want to be clear. Have not worked with flaked corn yet and will start and assume it is treated the same as all other grains. Also, if you did not and it should be I don't want you or me to waste any more. I've only run 8-10 so I'm new also.

Ace, a co-worker of mine is a brew judge and home brewer. He told me he likes to heat to about 155 range up or down 5 for 60-90 minutes.

Also, I'm learning but once you get your Hydrometer and Alcometer you can play around more with your quantity of grains. For my 6-6.6 gallons to ferment I have run one with like 20lbs of grains for an Irish type whiskey. So if you have 2-5 gallon pails with that amount it may be on the light side. I know that sugar alone adds like 46 point on the Hydrometer per gallon. And grains are like 37 or so. Adding all that up and dividing out into 10 gallons would leave a lower SG and light on the alcohol. Calculating that is new to me but I'm learning a little at a time and trying to document it for next time.