Part 2 was a bust! We are planning on doing a follow up (part 2) in the near future. Do you have a particular question you need answered before then, if so, let us know.
I don’t cooking grains with the soured pulp and adding the back set and bringing up the starting gravity up with cane sugar. I usually do a starting gravity of 1.065. If you convert the starches into fermentable sugars it is usually less than a pound of sugar per gallon.
