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?
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?
