Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Malt conditioning is a must for the corona mill!
Reply
 
LinkBack Thread Tools
Old 10-06-2012, 03:31 PM   #1
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,460
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default Malt conditioning is a must for the corona mill!

Wow. Just ran my first batch of conditioned malt through my corona and all i can say is WOW! Lots of big, beautiful intact husks.

__________________
TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 10:22 PM   #2
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 150
Liked 11 Times on 10 Posts
Likes Given: 5

Default

For those of you not familiar with malt conditioning (like I was, until moments ago):

Quote:
Originally Posted by Home Brew Talk Wiki
To condition the malt, put the malt in a bucket and use a spray bottle of water (note: about 3oz for 11lb of grain) to spray the top of the malt a few times. Now mix the malt and repeat. You want to distribute the added moisture as evenly though the malt as possible. Soon the malt's feel will become less like dry straw and more like leather. Once it loses its dry feeling and a few of the kernels start to stick to your hands, let the malt sit for a few minutes to let the husks soak up the moisture. Get the mill ready and set it fairly tight. After all, you conditioned the malt to be able to crush it tighter.
The wiki goes on to recommend skipping this as a beginner, but if I get a corona mill I think I'll start doing this right away...
__________________
jhall4 is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 10:46 PM   #3
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago, IL
Posts: 916
Liked 33 Times on 27 Posts
Likes Given: 15

Default

but whats the other benefit beside the look of your crush?, i use corona mill but never went through the trouble of conditioning malt, seems like a lot of work for little or no gain

__________________
Polboy is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 11:11 PM   #4
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 150
Liked 11 Times on 10 Posts
Likes Given: 5

Default

The 'look' of your crush is basically a quick way to judge how well your grain bed will drain and how easily you'll extract tannins from the husks. No shredding = better drainage and lower risk of tannins. Lots of shredding = poor drainage and higher risk of tannins.

If you can mill your grain finer while leaving your husks less shredded you can, in theory, raise your efficiency without suffering those negative aspects.
Also, corona mills are notorious husk shredders, especially when you start to mill your grain finer.

__________________
jhall4 is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 01:57 AM   #5
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,460
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default

I had a much easier time lautering and sparging when I brewed today with conditioned malt, than I had previously without. I think I it's might be less key with a roller mill, but I couldn't set the corona fine enough to eliminate whole malt without shredding the husks and getting too much flour. Today's brew was 20% wheat, I'll be stoked to see if I can get through the next 50/50 wheat/barley brew without rice husks.

__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 01:57 AM   #6
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago, IL
Posts: 916
Liked 33 Times on 27 Posts
Likes Given: 15

Default

i understand the theory but im still wondering if OP sees consistent increase in efficiency, also i dont think it change the risk of tannin extraction which is ph and og depended and not affected by the husk size

__________________
Polboy is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 02:02 AM   #7
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,460
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default

I don't think my efficiency was better - maybe 2%, but that could be the new grain I'm using. I think the wort was clearer and beer will be better - and as I just posted (before reading previous) think more husks will help a lot with brews with lots of wheat, rye, or corn.

image-798196246.jpg

__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 11:05 AM   #8
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,620
Liked 744 Times on 624 Posts
Likes Given: 235

Default

Quote:
Originally Posted by Polboy View Post
but whats the other benefit beside the look of your crush?, i use corona mill but never went through the trouble of conditioning malt, seems like a lot of work for little or no gain
The benefit would be the ability to "crush" the grain finer without having problems with lautering or sparging. The finer crush is what will raise your efficiency but without the conditioning the Corona mill leaves you with such torn up husks that they cannot form a good filter bed. If you can get the finer crush without a stuck sparge you will get the same efficiency.
__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2012, 02:49 PM   #9
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 150
Liked 11 Times on 10 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Polboy View Post
i understand the theory but im still wondering if OP sees consistent increase in efficiency, also i dont think it change the risk of tannin extraction which is ph and og depended and not affected by the husk size
True that's the primary factor, however if you have conditions that would result in tannins being leached the problem will be a lot worse if your husks are shredded. More surface area = more extraction...
__________________
jhall4 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malt Conditioning the EASY WAY!! hafmpty General Techniques 29 01-04-2013 04:06 PM
Ale - Warm or cold conditioning best? Full or no psi while conditioning? ipso General Techniques 8 09-08-2012 02:34 AM
So, you think malt conditioning rocks? Check this out.... Hermit General Techniques 11 09-22-2010 03:39 AM
Conditioning the Malt Before Crush StAnthonyB General Techniques 4 11-20-2009 05:47 PM
LHBS Mill versus DIY Mill.... Hawgbranch General Techniques 10 06-15-2009 10:45 PM