nealmc
Member
I read in Randy Mosher's Radical Brewing that he recommends cooking or boiling the rye before using it in a mash. I just made a beer with about 20% rye and i just crushed it and threw it right in. The sparge stuck once or twice, but no huge problems. Why would you cook or boil the rye beforehand? Does it help with sparging or is it more of a sanitation thing (I read the thread about rye funguses.)?