brewzombie
Well-Known Member
I'm doing a partial mash for a Rye IPA with 45% Rye Malt and 9% Flaked Wheat. Do I need a beta-glucanases/cytase rest to stop it from gumming up? I tried a similar mash awhile back and it was a disaster, even with batch sparging. I've thinned out the mash somewhat and added rice hulls, but I still think I might need a beta-glucanase/cytase rest of 20 minutes at 40 C (104 F). I've never done one before.
Anyone have experience with this?
Anyone have experience with this?