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Old 03-07-2014, 04:50 PM   #1
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Default How do you prep your rice hulls?

When you mash and sparge with rice hulls do you perfer to soak and rinse them or do you just chuck them in? Any advantages to doing it either way?

I ask because I'm getting ready to brew a 100% huskless all grain beer. I've actually never had to use rice hulls before, so I thought I would get some input.

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Old 03-07-2014, 04:53 PM   #2
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I've always just chucked them in, but I've never used more than 1/2lb of them. I can't see why it would hurt to rinse them off first though, just to be on the safe side. It would be interesting to see what comes off of them and to taste the rinse/soak water to see if you think you would detect the flavor in the finished beer.

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Old 03-07-2014, 04:55 PM   #3
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I just chuck them in.

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Old 03-07-2014, 05:09 PM   #4
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toss in a few handfuls without any prep


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Old 03-07-2014, 05:21 PM   #5
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It would be interesting to see what comes off of them and to taste the rinse/soak water to see if you think you would detect the flavor in the finished beer.
I use to rinse them just to get any dust off, but got lazy and don't anymore. Never thought to taste the rinse water. Time to make some rice hull tea.
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Old 03-07-2014, 05:23 PM   #6
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It would be interesting to see what comes off of them and to taste the rinse/soak water to see if you think you would detect the flavor in the finished beer.
From what I've read on HBT it seems like the people who do rinse or soak them do it not only to get any dirt off, but also to minimize the amount of wort they soak up.

The beer I'm designing is a gluten free oatmeal stout. 11 lbs of buckwheat/millet and 2 lbs of flaked oats. It's going to be a gummy mess, so I'm thinking at least 1 lb of rice hulls, maybe 2.
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Old 03-07-2014, 05:23 PM   #7
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I soak them in water first so that they do not absorb my mash water.

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Old 03-07-2014, 05:30 PM   #8
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Quote:
Originally Posted by ICWiener View Post
From what I've read on HBT it seems like the people who do rinse or soak them do it not only to get any dirt off, but also to minimize the amount of wort they soak up.

The beer I'm designing is a gluten free oatmeal stout. 11 lbs of buckwheat/millet and 2 lbs of flaked oats. It's going to be a gummy mess, so I'm thinking at least 1 lb of rice hulls, maybe 2.
Have you thought of doing a BIAB instead? Could save you a lot of headache.
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Old 03-07-2014, 05:34 PM   #9
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Quote:
Originally Posted by ICWiener View Post
From what I've read on HBT it seems like the people who do rinse or soak them do it not only to get any dirt off, but also to minimize the amount of wort they soak up.

The beer I'm designing is a gluten free oatmeal stout. 11 lbs of buckwheat/millet and 2 lbs of flaked oats. It's going to be a gummy mess, so I'm thinking at least 1 lb of rice hulls, maybe 2.
If you're batch sparging you can get away with sticky mashes more than fly sparging. I've never mashed with buckwheat or millet, so don't know what you're facing today or how much rice hulls to add. I toss them in.

2 days ago I almost threw them in the grain bucket before milling... that would have been interesting.
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Old 03-07-2014, 05:37 PM   #10
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If you're batch sparging you can get away with sticky mashes more than fly sparging.
You could also increase the amount of ingredients added and do a no sparge recipe. One run off and you're done. It's more expensive for sure, but it does save time and you don't have to worry about sparging at all.
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