I read in recipes that certain mashes call for a "rest" time after adding some grains. Does "rest" mean maintaining the temperature when the grain is added or does it mean just add the grain and let it sit without stirring for a while?

So, maintaining temperature without stirring. I'll try that. I think I screwed up a GW Rye mashing and was thinking that this was the cause. I'll need to try it again, although it may be too much too soon to try that recipe. I was thinking that as long as I did what was called for, it would turn out okay. Well, it smelled like "barf" and I ditched the whole lot. My Sweet Feed whiskey came out "d-e-e-e-licious" and I'm very pleased with my UJSM runs. It's aging with oak and JD chips as we speak. I'm planning a rye whiskey and NcHooch's Carolina Bourbon next (as well as another Sweet Feed). I'm really liking this hobby! My wife likes it as well (that would be as long as everything turns out tasting good!)

Thanks, John. As I was reading Ian Smiley's book, it became confusing at one point and I really wanted to get an answer since I couldn't find one in the book. Now I know!
Highlander