« on: May 27, 2013, 07:30:04 pm »
1. I know there are lots of folks using rye. Would more rice hulls help?
2. Do you think the wheat added to the slow sparge?
3. I hit the FG I was after, but the wort seemed extra slick. Sorry, that's the best descriptor I can come up with. Is that normal for a rye beer?
1. A good 1-1.5 lb rice hulls per 5 gallons seems a good amount. If you don't think that was enough, use a little more next time.
2. Wheat might have hurt, but the rice did as well. But mostly it's the rye's "fault".
3. Yeah, rye wort and rye beer tends to be thick and slurpy. The final beer might get this as well, however since you did a 30-minute protein rest that might knock the body down somewhat. When I brew 40% rye malt beers, they always have a thick slurpy feel to them. And the foam/head is phenomenal -- you'll never see anything else like it in the world. That is, IF your protein rest didn't kill it. As you can see... I would not have recommended the protein rest.
Hope you love it. I think you will. I'm sure I would.