Wed Feb 29, 2012 8:29 pm
It's a good idea to rinse them with WARM water. You don't want to go too hot and start extracting tannins from the husks. You will probably be okay if you are running the wort through between 140 and 170degF.
I say this knowing I rinse them before mashing but I don't know what hot, pre-chilled, wort will do to them. Anybody have some specific info for this?
@Day_Brew
PFC - Chicagoland Engineering Div.
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Primary: Berliner, RIS (for barrel), Trippel, Wit
Keg: APA, Eng. Brown, Belg. Stout w/ Bourbon Oak, BDS, Brett Experiment