(I am not making whisky, yet)
I am adding yeast when solution of sugar and water decreased to 35 C temperature.
While fermentation they are kept close to heater/radiator (there is flowing through it hot water to heat house).
The whole mash is kept at up to 35 C temperature during fermentation.
Too large temperature will kill yeast,
too low temperature will decelerate/stop fermentation.
Sometimes long time fermentation is preferred.
One of the nicest ethanol received was from 72h turbo yeast. After 72h there was 14%+ of ethanol.
It goes so fast, that CO2 bubbles are every second or two, from 20L tank (filled to 16L).
I could imagine that large container would produce plentiful more CO2, depending on yeast type.
Mixed corn/grain could make enough layer to keep below layers from Oxygen from air.
One way to stop fermentation is to heat it, to kill yeast.
After that there are added compounds which will react with dead yeast remains.
And they will gather on the bottom of tank.
It could take couple days, after that there is needed filtering.
While making many wines there is needed couple times such stage. Clarifying wine.
ps. You should search for "how to make whisky" tutorials on the net.. and see whether temperature is right..
And even better will be your own experience in making it.
Edited by Sensei, 12 December 2016 - 03:17 AM.