FlyGuy
Well-Known Member
I am still pretty new to partial mash brews, and I was hoping to get some advice on how fine to mill my grain. I understand that crushing or cracking the grains is the goal, and that milling too fine will lead to problems. As I understand it, a stuck sparge is the biggest problem with milling too fine.
My first question is whether the goal is to mill your grain/malt as fine as possible while avoiding stuck sparges? Second, I gather that stuck sparges are more of an issue with fly sparging, so can batch spargers afford to mill a little finer than continuous spargers? Finally, are there any other substantial problems with milling too fine other than stuck sparges?
Any advice would really be appreciated here -- some of this stuff still doesn't make complete sense to me. Thanks!
My first question is whether the goal is to mill your grain/malt as fine as possible while avoiding stuck sparges? Second, I gather that stuck sparges are more of an issue with fly sparging, so can batch spargers afford to mill a little finer than continuous spargers? Finally, are there any other substantial problems with milling too fine other than stuck sparges?
Any advice would really be appreciated here -- some of this stuff still doesn't make complete sense to me. Thanks!