Originally Posted by jbaysurfer
I think your setting should either be a 1 pass setting or you should readjust to .038 and double pass it...
Generally unless you get a lot of debris into the boil kettle you're not going to extract "grainy" tannins..but with that crush, you're almost guaranteed to get a lot of debris in the boil kettle....all IMHO. Hope this helps. I do great when I BIAB and double crush (after conditioning) at .038.
The crush in my pictures was at .040 and double crushed. So I don't think going larger is going to be a good idea. I will definitely try conditioning the grain next time.
As I think about this, your suggestion that getting material in the boil kettle will extract tannins is my front runner theory. I really doubt I'm getting much husk in there though. I'm using a voile bag and it does a great job of holding anything but particles too small to see. I'm sure some flour is getting in there though. My wort is definitely cloudy when I start the boil. I've been resting comfortably in the reassurance from other BIABers that settling that stuff out post boil and in the fermenter means it doesn't affect the beer. I've had great luck getting pretty clear wort into the fermenter by using whirlflock and settling in the pot for a few hours before transferring.
RM-MN, It's hard to really see what's going on in your crush to compare against mine. I do have a lot of flour mixed in with the larger chunks. Your's seems to be more consistent in size than mine. Perhaps adjusting both rollers a little tighter and going for a one pass crush will help.
Oh, and I got 85% mash efficiency today according to Beersmith. I think that seems a reasonable number.