How do you use rice hulls?

Yakima 728
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cee3

cee3

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A few questions about rice hull usage:

1. How much do you use?

2. Do you use them in all your batches? Which ones?

3. Do you add them to the grain bill as other grains and increase the mash water, or do you soak them first and throw them into the mash?
 
1. I used 1/2 lb for Ed's 5 gallon Hefe recipe to prevent stuck sparging from gelatinization.

3. Folks usually suggest presoaking them and then adding to the grain in your mash tun before doughing in (though I forgot to do this and still had plenty of water).
 
I rarely use them. When I do, I go for about 8 ounces to 1# tops per batch. You usually use them when you have a higher percentage of wheat, rye, etc (grains without hulls) that may pose problems for sparging. Just add them directly to your mash and maybe add another 1/2 gallon tops of water. They don't absorb a whole lot of water, so when I use them, I usually don't add extra water.
 

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