I did a search on rice hulls and I saw both white and brown rice (store-bought) mentioned. However, I never saw what preparations were needed before using them. Suggestions?
My initial take on the process is to boil them in water for 10-15 minutes and then add them to the mash right before lautering. The wort is then transferred into the lauter tun as normal. Is this correct?
Rinse them off and then throw them in with the mash. I usually just toss them in at the beginning, no need to boil either. You want to make sure they are completely mixed into your mash, so adding at lautering may nat get the job done quite as well as needed. I'm assuming this is for a wheat beer right?
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Rice hulls from white or brown rice?
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