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Old 05-04-2014, 06:15 PM   #11
RM-MN
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That's way to coarse IMHO. That grain still has chunks in it and your husks are mostly intact. My milling leaves me with smaller particles and the husks are torn to shreds.

You'll get a lot of debris in the boil kettle. Unless your pH is too high you won't extract any more tannins than if you had whole grains. When the yeast are finished the debris will settle to the bottom of your fermenter.

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Old 05-04-2014, 06:33 PM   #12
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This is what my milled grains look like.

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Old 05-04-2014, 09:14 PM   #13
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Quote:
Originally Posted by jbaysurfer View Post
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.
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Old 05-04-2014, 09:48 PM   #14
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If you got 85%, your crush is fine. My grains are milled on a Corona style mill which is probably why the size is more consistent. How long do you let your mash set? With the bigger size particles it should take your mash longer to complete than mine. My mash, as evidenced by iodine test, wort clarity, and the apparent attenuation, is over in less than 10 minutes so that's when I've been pulling the bag out of the boil pot and starting to heat the wort.

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Old 05-05-2014, 01:19 AM   #15
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I've been doing full hour mashes just to make sure everything that can convert has. Today I still got a little bit of a dark iodine test at 20 minutes, by 40 it seemed to be done. I let it go the full hour just to be sure.

What are the pros and cons of pulling the bag vs leaving it in? Flavor? A minor amount more conversion? I would think that you would get moisture deeper into the granules and get something more out of it.

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Old 05-05-2014, 01:35 AM   #16
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I have used actual bread flour without issues. It's not pretty but it worked. I had 20% by weight. It was whole wheat flour.

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Old 05-05-2014, 03:35 PM   #17
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I think your crush is too fine as well RM-MN, but then again, if it works for you, I wouldn't change a thing!

I would definitely get a stuck mash if I did that batch or fly sparging, but alas that's a different topic.

I did a google image search for proper crush, and they run the gammut. But the idea is for the husks to be left mostly in tact while the endosperm is exposed (not neccesarily crushed into a flour). Mostly this is for setting the grainbed when vorlaufing and for clean sparging, but it could affect BIAB by letting husk particles through. I do both BIAB and batch sparging, and for me personally, having more intact husks works better for both.

I do recognize that a Corona mill is going to tear the husks apart due to it's design too fwiw.

Again though, cheers to all you guys and if you make good beer your way, more power to ya!

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