malt_shovel
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- Jan 10, 2009
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I am struggling to find rice hulls (or any other grain hull/husk for that matter) anywhere near me to help with an upcoming Wit (50/50 Pilsner and Torrified Wheat).
I am getting a bit tired of ringing around without much luck and so thinking I will go ahead and give it a go.
I have a SS braid in a cooler MLT. I figure I will mash as per normal, maybe go for 90 minutes rather than 60, stir a lot during the mash, and then at mash out stick in the balance of my pre-boil water to thin out the mash and drain. If I need to sparge (batch sparge currently), sparge with a failry large amount and resign myself to a long long boil.
Any other suggestions? Will a protein rest help, make worse or add no difference to my percieved lautering problems?
Cheers
I am getting a bit tired of ringing around without much luck and so thinking I will go ahead and give it a go.
I have a SS braid in a cooler MLT. I figure I will mash as per normal, maybe go for 90 minutes rather than 60, stir a lot during the mash, and then at mash out stick in the balance of my pre-boil water to thin out the mash and drain. If I need to sparge (batch sparge currently), sparge with a failry large amount and resign myself to a long long boil.
Any other suggestions? Will a protein rest help, make worse or add no difference to my percieved lautering problems?
Cheers