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Old 05-09-2012, 06:45 PM   #1001
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Finally got around to my first crush. Any thoughts?


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Old 05-09-2012, 06:46 PM   #1002
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Some of those husks seem a little bit thrashed, but that could be from my inexperienced eye for this.

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Old 05-09-2012, 07:25 PM   #1003
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Originally Posted by Haputanlas View Post
Finally got around to my first crush. Any thoughts?


any whole husks in that? looks like a few in the upper right. you want to adjust so no whole husks, or at least that's how i have mine and i hit my numbers every time, and some batches 4-6 points higher. I run a little thinner mash becuase i recerculate with a pump and if i make it to thick it will compact the mash if I have the flow up to much.
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Old 05-09-2012, 07:50 PM   #1004
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If there's no whole grains in there, you're good. Don't worry about the husks being slightly shredded. There are plenty there to form a filter-bed.

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Old 05-09-2012, 09:10 PM   #1005
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Finally got around to my first crush. Any thoughts?
+1 to go finer
I see too many grains that look either whole or just cracked in half.

A good crush is a mix of partially intact husks and cracked grains. This is a little tough to get perfect with a corona style mill. I get pretty good results with mine if I start to see a little flour in my grist.
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Old 05-09-2012, 09:26 PM   #1006
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+1 to go finer
I see too many grains that look either whole or just cracked in half.

A good crush is a mix of partially intact husks and cracked grains. This is a little tough to get perfect with a corona style mill. I get pretty good results with mine if I start to see a little flour in my grist.
Agreed. Use a credit card as a feeler gauge to get an approximate starting point. Crank down from there until you're scared. You will see some flour. I used this method, and have never had a stuck sparge with my Corona-type mill.
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Old 05-09-2012, 09:44 PM   #1007
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Agreed. Use a credit card as a feeler gauge to get an approximate starting point. Crank down from there until you're scared. You will see some flour. I used this method, and have never had a stuck sparge with my Corona-type mill.
Yeah, I've read about the credit card method. However, I can only get a credit card in there if I push hard and the upper part of the circular plates touch.

I'll give it a tighter setting and try it out. Thanks
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Old 05-09-2012, 09:56 PM   #1008
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Again, you only need some husks in there to create a filter-bed. If you're worried about stuck sparge, throw some rice hulls in the mash (handful). They are incredibly cheap and work well.

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Old 05-09-2012, 10:15 PM   #1009
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here is mine, and i normally get over 80ish%

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Old 05-09-2012, 10:37 PM   #1010
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Again, you only need some husks in there to create a filter-bed. If you're worried about stuck sparge, throw some rice hulls in the mash (handful). They are incredibly cheap and work well.
I'm not worried about a stuck sparge (Since I'm currently using BIAB methods). I am only concerned about astringent off-flavors.
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"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
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Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

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