Jaeger
Bridge four
- Joined
- Jan 12, 2017
- Messages
- 40
- Reaction score
- 8
I'm planning a roggenbier (german rye beer) and have read horror stories of working with rye in regards to stuck mashes and sparges. I plan on using rice hulls to help alleviate these issues but...
I plan on decoction mashing. This results in the grains being punished greatly and breaking down further than the crush I get from the LHBS. Should I add the rice hulls in after the last decoction, pre soaked and warmed to mash out temp or throw em in at the beginning with the rest of the grain?
My instincts say to do it when I add the final decoction back to reach mash out, I was curious as to the thoughts of others before I make the final decision tho.
I plan on decoction mashing. This results in the grains being punished greatly and breaking down further than the crush I get from the LHBS. Should I add the rice hulls in after the last decoction, pre soaked and warmed to mash out temp or throw em in at the beginning with the rest of the grain?
My instincts say to do it when I add the final decoction back to reach mash out, I was curious as to the thoughts of others before I make the final decision tho.