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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through December 05, 2006 * Grain crush < Previous Next >

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Nathan Eddy
Junior Member
Username: Nathan_eddy

Post Number: 87
Registered: 03-2005
Posted From: 74.140.225.130
Posted on Saturday, November 25, 2006 - 01:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Now that I'm preparing to go all grain (I'm doing mini-mashes of 5+ lbs), I'm more concerned about grain crush than ever. I know you're not supposed to pulverize them; you're supposed to leave some husks. But is it okay to get a lot of flour? I think I'm erring on the side of caution, because my efficiency last time was only 60%-65%. There could be other reasons for this (I'm looking into those), but I think there were too many uncrushed grains in my mash.

If someone could post a close-up picture of a proper crush, I'd very much appreciate it! Thanks.
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 2451
Registered: 04-2003
Posted From: 24.128.118.170
Posted on Saturday, November 25, 2006 - 01:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi,

Start here: http://www.howtobrew.com/section2/chapter13-1.html

-Scott
"Payday came and with it beer"
- Rudyard Kipling
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 3702
Registered: 03-2004
Posted From: 64.12.116.8
Posted on Saturday, November 25, 2006 - 03:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beginners strongly tend to under crush their malt for fear of a stuck mash among other problems. They then wonder why their efficiency is low. I tell brewers that they should adjust their mill's gap until it is difficult, but not impossible, to find what appears as intact corns of malt and those that they do find should appear to be undersized. This is a skill that is easy to learn.

If your mill is unadjustable or a pain to adjust, consider more than one pass. It will be worth the effort.

Denny Conn is widely quoted as saying,"Crush it until you get scared."

Dan

--This space is STILL being left intentionally blank.-


 

Brad Petit
Member
Username: Voodoobrew

Post Number: 166
Registered: 06-2005
Posted From: 69.22.8.86
Posted on Sunday, November 26, 2006 - 08:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, when I saw the title of this thread I was expecting to see Denny chime in with his motto...

My next batch will be the first one where I have double crushed the grain at the LHBS. We'll see what that does to my efficiency (72% on the last batch).
 

Jim O'Conner
Advanced Member
Username: Roguejim

Post Number: 769
Registered: 06-2003
Posted From: 65.124.41.169
Posted on Sunday, November 26, 2006 - 10:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Back when I started all-grain brewing, I asked Denny this same question. He specifically told me to adjust the mill so that the rollers were touching. He then said to barely crack open the rollers until they were "not" touching, and stop there. I've been doing this ever since. And yes, there is much flour.
Jim
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1801
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Sunday, November 26, 2006 - 02:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brew on a Brew Magic which is a RIMS system. Since I constantly recirculate at a fairly high rate I need a somewhat coarser crush which leaves the husks broken but not torn to pieces. I consistently get 80+% efficiencies.