mikeal
Well-Known Member
I got this from Northern Brewer last week, and it looks like the grain is barely crushed at all. Is this acceptable or should I contact them and make a fuss?
Bad crush?
- Thread starter mikeal
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
It's hard to see, but it actually looks like a great crush: husks intact but each kernel broken into quarters or so.
BigB
Well-Known Member
I agree with Malfet. It looks like the starch is free of the husks and the husks are intact. Probably very little powder in there too. Should be a good mash.
Looks like the standard excellent crush I get from NB. You WANT the husks to be intact for improved lautering/sparging, with the starch separated completely, that's why we use devices specifically engineered to crush barley and don't do it in the blender or some other device which would be cheaper and faster.
mikeal
Well-Known Member
You can't really see it in the picture, the starch is cracked but still within the husk. I'll give it a whirl this weekend and see what kind of efficiency I get.
mikeal said:
If the kernel is broken and the husk is opened up, that's fine. Even a small amount of stirring after dough-in will free up the starch.
