SamGamgee wrote:If you think you can run it off, then that's all you need to worry about. Your mash will stick long before you will encounter mouthfeel issues (which I doubt would ever happen anyway). Rice hulls are your friend. clarity and filter performance are the other main concerns when brewing with rye, and you won't encounter those in a homebrewed stout anyway.
Guido wrote:SamGamgee wrote:If you think you can run it off, then that's all you need to worry about. Your mash will stick long before you will encounter mouthfeel issues (which I doubt would ever happen anyway). Rice hulls are your friend. clarity and filter performance are the other main concerns when brewing with rye, and you won't encounter those in a homebrewed stout anyway.
I ended up doing a step mash at 110F, 122F, 152F, and 168F. I did have some rice hulls. The mash ran off slow, but didn't stick. The wort tasted delicious. It's fermenting nicely around 65F now. The only bad thing is that I cant find my hydrometer (my backup; my spare broke during the last brew session!), so I can't be sure of the O.G.
Bugeater wrote:Always keep a backup hydrometer around. My experience has been that if you have two hydrometers you will go years without breaking one. If you are down to just one hydrometer, you will break that one within weeks.![]()
Wayne
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