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Author Topic: Lautering problems using Rye Malt  (Read 4914 times)

Offline morticaixavier

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Re: Lautering problems using Rye Malt
« Reply #15 on: January 06, 2015, 08:21:33 pm »

The main problem with doing a glucan rest with rye is that the glucans are what gives the beer that lovely silkie mouthfeel when you get into higher % of rye in the grist. It doesn't help fly spargers but when I'm using lots of rye in a grist I just resign myself to stirring, vorlaufing, and starting the run off again. two or three times is the most it usually takes and even that I can reduce by scoreing the top of the grain bed with a knife.

Try to do it with 350lb of grain. Pretty good workout.

I know! I hand mixed a 15 bbl batch at thirsty bear last year. It's a good workout. if I did that everyday I wouldn't have to go to the gym.
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