Post Number: 87
Posted From: 184.108.40.206
|Posted on Saturday, November 25, 2006 - 01:05 am: ||
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.
Post Number: 2451
Posted From: 220.127.116.11
|Posted on Saturday, November 25, 2006 - 01:40 am: ||
Start here: http://www.howtobrew.com/section2/chapter13-1.html
"Payday came and with it beer"
- Rudyard Kipling
Post Number: 3702
Posted From: 18.104.22.168
|Posted on Saturday, November 25, 2006 - 03:34 am: ||
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."
--This space is STILL being left intentionally blank.-
Post Number: 166
Posted From: 22.214.171.124
|Posted on Sunday, November 26, 2006 - 08:07 am: ||
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).
Post Number: 769
Posted From: 126.96.36.199
|Posted on Sunday, November 26, 2006 - 10:17 am: ||
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.
Post Number: 1801
Posted From: 188.8.131.52
|Posted on Sunday, November 26, 2006 - 02:08 pm: ||
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.