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Old 05-11-2009, 12:34 AM   #21
The Pol
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BMW has an excellent crush. When I bought my mill I tightened it up to .035"

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Old 05-11-2009, 12:46 AM   #22
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Pol,

IIRC, you were getting 80-82% w/ that crush no?

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Originally Posted by Brewmasters Warehouse View Post
When you do make the plunge into crushing your own, if you go with a Barley Crusher at factory setting you will know what to expect for efficency since that is what we use.

Ed
Had to go look this up to make sure I wasn't spreading bad info.
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Old 05-11-2009, 01:11 AM   #23
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I am getting 82% at .035" on the BC

I have never used the BMW crush, but they get rave reviews from people that have changed NOTHING except that they started to order thier crushed malt from BMW as opposed to other stores.

FWIW, I know a couple LHBS owners, and they say that they dont make money on malt, but they do on hops, equipment, cleaners etc. So I dunno why any store would sell anyone a crappy crush, but they certainly do.

I used to get uncrushed kernels in my orders from a certain store.

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Old 05-11-2009, 01:14 AM   #24
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And I know its not from running the crush too fast, I still hand crank it!

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Old 05-13-2009, 02:07 PM   #25
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Ok, yesterday (3 days) in the primary and the ferment has all but stopped. Is this normal with using a starter or the fact its AG? For the first 2 days it looked like boiling water in there, now I'm only getting a bubble every now and then. It has a nice sized yeast cake in the bottom also. Should I go ahead and rack to the secondary? Take a gravity reading? I'm used to seeing good action alot longer than this. Oh and the temp stayed a little high the first 24hrs (74ish) but since then its been 68-70.

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Old 05-13-2009, 08:02 PM   #26
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Quote:
Originally Posted by Snafu View Post
Ok, yesterday (3 days) in the primary and the ferment has all but stopped. Is this normal with using a starter or the fact its AG? For the first 2 days it looked like boiling water in there, now I'm only getting a bubble every now and then. It has a nice sized yeast cake in the bottom also. Should I go ahead and rack to the secondary? Take a gravity reading? I'm used to seeing good action alot longer than this. Oh and the temp stayed a little high the first 24hrs (74ish) but since then its been 68-70.
It is NOT uncommon for the ferment to drop to a crawl after 3 days. It is still fermenting, but not as vigorously. No problems, you are fine, many of my brews do this after about three days.
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