Originally Posted by joety
BTW: Not sure where I read it (BYO, Zymurgy, here), but using a spatula to cut slices into the grain bed after a stuck sparge works really well. It also requires a lot less of a vorlauf after it unplugs then re-stirring the mash. My Biere de Garde stuck on me on Sunday halfway through the sparge.
Were you using unmalted or flaked wheat in that recipe?
If you use a lot of flaked or unmalted grist it can get gummy. Malted wheat beers I do up to 70% malted wheat without any hulls. It depends on your set-up and your crush.
A long cake icing knife or spatula works well if you are recirculating and your flow rate slows. You can cut the top 2 or so inches of the bed in a criss-cross pattern, that will loosen up the silt layer on top of the bed and increase your flow rate.
A tip for those guys using brewing software such as ProMash where you can enter new grain types.
You make a "New Grain" entry, and name it "Rice Hulls". Where the gravity points are entered for the malt, you just ZERO it out, then SAVE.
When you make a Recipe up and want to use hulls, you just add the hulls into the recipe as you would other malts, and how much you are going to use.
The software will adjust the water needed automatically without adding any gravity. There is no need to pre-soak them that way, you just throw them in the mash along with the other grist.