Why the ^*(& didn't anyone tell me...

NOT to mill grain (with a corona mill) IN the house?

I'm still sweeping up grain from my first batch of Ed's Pale Ale.

Other than that, the AG batch went well.

Temps were right on, although I think I skimped on the water volume. Final amount into the carboy was 4.75 gallons, I topped it up to 5.5g.

OG 1.040.

It's gonna be a nice session beer.

A big thanks to HBT, because I wouldn't be doing AG without yous guys.

B

i stick some wide masking tape over the top and down the sides of my corona to guide the flour and grain to the bucket

You can get a PVC elbow and duct tape it to the mill, or lash it on. Helps a lot.

I used a piece of dryer duct that I was able to mold perfectly around the top and collecting on the bottom. Ugly but very cool (mainly because the piece was within arm's reach when I started figuring out how to solve the problem.)

You shouldn't grind where you ferment.
Grain has lactobacillus, among other things, and now they are airbourne.

olllllo said:

You shouldn't grind where you ferment.
Grain has lactobacillus, among other things, and now they are airbourne.

Click to expand...

Damn. Well I've only done that once but I guess I won't do it again.

It's not a given that you'll contaminate anything, but it's a risk that can be easily mitigated.

olllllo said:

You shouldn't grind where you ferment.
Grain has lactobacillus, among other things, and now they are airbourne.

Click to expand...

+1 And they are flying around now too! :cross:

I always mill outside.

olllllo said:

It's not a given that you'll contaminate anything, but it's a risk that can be easily mitigated.

Click to expand...

Very true. A small handful of crushed grain added to the fermentation will most assuredly develop a lactobacillus bloom. This can be used to the brewer's advantage, but it's just easier to pitch a commercial culture.