Fresh question. Moving to all grain setup. I have a Home Depot 10 gallon cooler to convert. The last partial mash I did, I realized I had a 1lb bag of unmilled grain; completely slipped through the cracks when I had the home brew store mill the other grains. Unfortunately, it was Sunday morning, the home brew store was closed, and the wife already had the kids out of the house to let me brew. With no way to mill, I panicked and bought a Kitchen Aid mill from Williams Sonoma for like $140.00.
The mill is built for making your own flour, so the coarsest setting grinds the grains up pretty fine. The end result was a thick sludge in my wort. After it cooled, I siphoned it through a hop bag into the carboy before pitching yeast.
But back to my question. If I'm going to have grain that is milled a little finer than usual, what set-up is best? I don't care if I end up fly or batch sparging. I more worried that way too much sediment will make it through a false bottom, or the fine sediment will clog a braided hose quickly.