Corona Mill Users - Evaluate my Crush Please
 

So I recently found a Corona style mill from a local guy who doesnt have the love for home brewing anymore so I reap his leftovers.

I'm doing my second all grain soon, an imperial stout, and in preperation I tested my mill to see what kind of crush i can get.

http://i170.photobucket.com/albums/u...2/IMG_0149.jpg

I want to know what everyone thinks since it seems like corona crushes and roller crushes seem to look different.

Thanks.

In my limited experience, that crush looks a little coarse compared to the crushes I have made with my Barley Crusher. There also appear to be some that haven't been crushed at all...

+1 that is very coarse. The wiki has a page for evaluating your crush. The corona example on the page happens to be mine.

+1 on coarse. I use a corona mill too.

i use a corona knock-off and had to adjust with spacers to get a finer crush.
i don't think yours is fine enough yet to get good effeciency.

Too course.

You'll want more flour than that. Plus I see a few whole kernels. I get a consistent 73-75% efficiency on my mill for average gravity beers. If I close the gap any I start getting slow sparges. Any wider and my efficiency drops. I think my numbers are pretty average for corona mills. Something to shoot for.

What would happen if he ran a handful of that thru again? I've not used a corona mill..would it get more uneven or is it better to just play with the gap?

Running it through multiple times will help, but lessening the gap would be better overall. Basically crush until you're scared - then crush a little more. :D

If you start getting slow or stuck sparges, back it off a tiny bit and there you go. While you're working it out it's not a bad idea to keep some rice hulls around just in case.

40 % of that grain is not crushed at all...MORE CRUSH! IMO there should be no uncrushed or whole grain at all.

Here's what my crush looks like from my Corona. I'm getting 86% eff with this.


http://www.freewebs.com/nizlana/beer/2rowb.JPG