Phytase and re-using soaking water

[lingon]

Sorry if this is a repeat, I couldn't find this question when I searched for it.

I currently soak my brown rice by re-using previous soaking water, as I found on a website:
1 Soak brown rice in dechlorinated water for 24 hours at room temperature without changing the water. Reserve 10% of the soaking liquid (should keep for a long time in the fridge). Discard the rest of the soaking liquid; cook the rice in fresh water.
2 The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water.
3 Repeat the cycle. The process will gradually improve until 96% or more of the phytic acid is degraded at 24 hours.

My question is:
Does anyone know whether this will be helpful for soaking beans?
I know that 140 deg F soak would work, but I have a hard time getting that temperature without using more energy than I'd like. I'd really like a room temperature soak for beans.

[velcromom]

I haven't heard about using saved soaking water for beans. I do mine at room temp, but I do a long soak - I don't cook them until I can see a tiny tail emerging, that way I know that germination is well started. I don't really think of if as soaking anymore, but as sprouting.

The only appliance I have that would hold 140F (fairly inexpensively) would be the excalibur dehydrator - you can put a bowl or pot in if you take out the trays.