Does this require a specific mill, an adjustable mill, etc.? The results look incredible and I would like to try this on my Malt Mill, but it is the non-adjustable variety.
I measure out my water and then add it while mixing with my other hand. I find that by conditioning, the malt does swell ever so slightly, but enough such that I have to open my gap a smidge to keep the belt drive from slipping. I also now routinely double crush and can get a quite fine crush and still have mostly intact husks. The second crush is with a narrower gap.
I use a pump to do my vorlauf and then to drain the MLT and with the nice big husk pieces, I can drain it fairly fast with no danger of a stuck sparge.
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Does this require a specific mill, an adjustable mill, etc.? The results look incredible and I would like to try this on my Malt Mill, but it is the non-adjustable variety.
Thanks for the pics. That's awesome.
No, you do not need a special mill, or an adjustable one. If you like the crush you have, this will give you the SAME crush, BUT it will keep the husks INTACT. Yes, that is the only thing that changes.
It will work on your mill. Use 2% by weight of the malt, as your water quantity. So 10 pounds of grain will need 3.2oz of water added.
What is your reasoning behind having/wanting such high efficiency? It seems to me that tannins aside, you are getting more than just sugar out the higher the efficiency. Does your beer taste any different than 70-80%? You are a bit far away for a sample and critique, so I have to just go from what you say. Just interested.
What is your reasoning behind having/wanting such high efficiency? It seems to me that tannins aside, you are getting more than just sugar out the higher the efficiency. Does your beer taste any different than 70-80%? You are a bit far away for a sample and critique, so I have to just go from what you say. Just interested.
Where did this come from?
I keep hearing it and seeing it...................
Budweiser and BIG TIME commercial German breweries get HUGE efficiency, I've never tasted tannins in their beers.
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