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My first single malt run was somewhat of a failure (I had a 15" krausen that was fairly dry that didn't fall and had to be scooped out of the fermenter by hand and SG didn't go below 1.02 - it was constant from day 4 to day 7 so stripped it). I heated it to 152F waited 90 min (starch test good) heated to 165) cooled and added yeast according to manufacturer's specs. After the required time at 150-55F do many of you heat to pasteurization (~180F) to kill bacteria before you cool and pitch? If so, do you add glucoamylase on the way down or in ferment to ensure more simple sugar conversion? Any help to get my process working a bit better is appreciated. Thanks