"So had to make my way to home depot today for work and while I was there I went ahead and got the supplies for another fermenter.. I'm not patient enough for just one at a time lol.. But anyway I also get to use my malt now.. I got the rye malt syrup and used the following recipe.

Brought about 2-2.5gal of water to 150F and added 1L of the syrup. Kept stirring it for about 10 min letting it cool and dissolve from the un-god like substance that it is lol. This stuff is like molasses.. it's very thick and sticky. After that was dissolved some I added 5lbs of sugar while it was still warm and let it dissolve also. I then transferred it to my 5gal fermenter and filled it with cold water and some ice cubes. I did remember this time to take out some and put in a bowl and added my yeast once it was cooled. Its taking off as we speak and am waiting for the rest to cool down so I can add it and lock it away! And used 1 packet of bread yeast.

I took a reading and its PA is 9.5 while floating at about 1.070. And man is the mash good a very sweet slightly grainy flavor. I could about eat it as is :) Can't wait to see how it turns out."

Hey, if after you still that and it ages for a little while (more than a week plz) you might just have to add that to the Whiskey section. Also if you have some nutrients and enzymes add em anytime you can. Its never too late (well almost never) ASAP would still work. If not get some for next time. Keep us posted.

I do not have any nutrients to add.. what would be something easy and cheap that works well?.. And I aerated it pretty good.. Kept it stirred and sloshing around and when I added my cold water I added 3 gallons in about 2 sec so it defiantly helped by bubbling around and what not. Plus when I was waiting for it to cool I kept it stirred as much as I could. It's defiantly taken off its bubbling like crazy right now with maybe a sec break.