Has anyone used converted rice instead of Instant rice? I picked up some in bulk yesterday for a Cream Ale (http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/
Wondering if I got the wrong type of rice, or if it will work.
I do know that the conversion process with this rice involves steaming when still in the husk. This imparts more nutrients into the kernels... but would this bring in more tannin's from the hulls?
I saw the word converted and thought it would be a good, but now I'm not sure.
Converted Rice (i.e. Uncle Ben's)