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Originally Posted by: letcher52 
Every day I am on the computer between brewhaus forum, mile high distribution artisan distillers and brewhaus dist. reading recipes and about yeasts. In a noncook mash with flaked maize. do I need the whiskey yeast with AG and nothing else or do I need some kind of nutrient. Is turbo 48 good enough for the breakdown of grains. Should I let the mash sit for a day before adding yeast. Should I bloom the whiskey yeast first I have so many questions. Is it ok to let mash sit for a week before distilling, will this add more flavor. is there something I can read more in-depth on yeast, this is one topic that has me completely stumped
Wow Letcher, you will soon be a Master. That is someone who make a good product, but realizes it could be better, and continues to learn and excell. An expert, is an ex (has been), and a spert ( a drip in the pan).
So heres my expert advice: The whiskey yeast with ag will draw out more flavors and convert more starch to usable sugars, so I think it is worth the price diff. Shouldn't need more nutrients, but you very well might need some acid. Lemon juice, citric acid, and several others will all work for the sweet run (first run). If you do a sourmash, its not necessarry for the following runs.
I would never use a turbo for other than a sugar wash, though some use a special one for rums.
I would add the yeast right away, aereating like crazy. The WY/ AG does not need blooming. As soon as the ferment is finished, and cleared, distill. Longer, can cause problems and off flavors. Esp. if you want to reuse the trub for a sour mash run.
Yeast is way too complicated to discuss except for a specific ferment. Lavlin has a great site with loads of imfo on it. Unless you are a wine or beer brewer, you really only need just a very few. Brandies and such can benifit from a special yeast if and when you get into that."
