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Old 02-17-2014, 12:47 AM   #161
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mill dust spread about the brew room could also be a source of contamination when brewing/bottling/transfering beer

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Old 02-18-2014, 11:04 PM   #162
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Quote:
Originally Posted by AZ_IPA View Post
It significantly cuts down on dust when I'm milling. Don't need to clean the mill at all. That alone is worth it for me.
How do you accomplish that? When I condition, that's when I need to clean my mill. The rollers get caked with moist grain. I think I've been using 2% of the grain bill weight in water. Tips?

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Old 02-18-2014, 11:21 PM   #163
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How long are waiting between conditioning and milling?

Maybe you're not mixing well enough?

I wait a couple hours and the grain feels dry to the touch.

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Old 02-19-2014, 04:21 AM   #164
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Less than 30 minutes. I'll have to try adding some time between conditioning and milling and see if that helps. Thanks!

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