I am turned into a sort of machine for observing facts and grinding out conclusions.
I'm new to this but as long as those aren't whole husks, I think it looks pretty good. What was your setting?
You want the husks to remain whole, but you what the grains crushed or cracked.
It's hard to see, but it looks pretty good. I think I see a few whole grains.
Its set to just over 2, about 2 1/4. Ive crushed a few cups to test it and there are about 5-10 whole grains that dont seem cracked at all.
That should be good.
If your efficiency is bad (Assuming you did everything else right), adjust it next time.
My gap is about the thickness of a credit card. You can go finer, but risk stuck sparges and really bad dough balls.