Greetings to all,
I've been brewing commercially for the past few years. In my experience, i've regularly used 50-100lbs rice hulls per 55-80bbl batch, for various styles of beers. They've been mixed into the mash mixer by hand, after saccrification has been achieved. Normally, the last 10 minutes before transfer. I've recently relocated to a new brewery and the lead brewer has voiced his displeasure with using rice hulls in the mash due to the "flavor of rice hulls in the beer". I've never experienced a "rice hull flavor" so I was surprised by his position. Has anyone ever had a discernible rice hull flavor to their beer? If so, what kid of grist ratio where you working with?
Thank you for your time,
Jonathan Ward
I've been brewing commercially for the past few years. In my experience, i've regularly used 50-100lbs rice hulls per 55-80bbl batch, for various styles of beers. They've been mixed into the mash mixer by hand, after saccrification has been achieved. Normally, the last 10 minutes before transfer. I've recently relocated to a new brewery and the lead brewer has voiced his displeasure with using rice hulls in the mash due to the "flavor of rice hulls in the beer". I've never experienced a "rice hull flavor" so I was surprised by his position. Has anyone ever had a discernible rice hull flavor to their beer? If so, what kid of grist ratio where you working with?
Thank you for your time,
Jonathan Ward
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