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Old 07-23-2012, 01:06 PM   #1
Oct 2009
Logan, UT
Posts: 434
Liked 2 Times on 2 Posts

I've read this can be done as well as help prevent a stuck sparge. I increased the fineness of my mill yesterday to improve efficiency and wouldn't you know, it was the first time I had dough balls and a darn near stuck sparge.

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Old 07-23-2012, 01:43 PM   #2
Oct 2010
Stowe, Pa, Pennsylvannia
Posts: 460
Liked 14 Times on 13 Posts

I used them in a brew yesterday. Worked out great, was a wheat and had zero clumping. My mash went great. I should have let it sit longer, it help the mash temp really well. I really think it was the rice hulls, they let the water really get into the grains. Yooper gives a very scientific approach to how much to use, two hand fulls. It worked great fir me.
Bill from Pa

On Deck: Irish Stout,
Primary: Pumpkin Ale
Secondary: Empty
Completed: Red, Wit and Blue, Irish Stout, Red Ale, German Style Amber Lager, All Grain Brews: Irish Red Ale, American Stout, Honey Weizen

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Old 07-23-2012, 04:39 PM   #3
Jun 2005
Eugene, OR
Posts: 4,926
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In 425 brews, I've never had a stuck runoff. If I did, I think I'd rather adjust my system/technique than have to deal with hulls all the time.
Life begins at 60....1.060, that is!


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