I work with a local craft beer brewery in South Korea on a beer that has about 8% rye malt in the grain bill. They've had a helluva time lautering when using rye. They've got ample access to rice hulls (go figure, we're in Korea), but for some reason, the lautering time takes many more hours than normal. What do craft beer breweries do in the States that could help us complete the brew day more quickly? Thanks in advance for any help/insights. Bill