Milling wheat malt
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In past brews using wheat, I milled using a corona mill and have it set to break the kernals into about thirds. After looking at my spent grains, they appear unchanged and I question how much they added to the mash. I started thinking since wheat has no husk to offer, could it be milled to almost the consistancy of grits for better extraction? I am afraid the trade off would be turning the mash into something that resembles oatmeal and impossible to sparge. So before I take it to the extreme I was going to see what success/or lack of anyone else has had.
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