StAnthonyB
Well-Known Member
After many years, I have upgraded from only a Phil Mill to a Barley Crusher, that'll be playing first fiddle.
I am thinking I will motorize the Barley Crusher and reserve the Phil Mill for roasted grains and wheat malts, both set at different tolerances and keeping the Phil Mill human powered.
My primary source for grain is Thomas Fawcett and Bairds. I don't use a whole lot of raw wheat, raw barley, and wheat malts; probably around 1% to 6% if ever on 12.5 gallon fermentations.
I have been batch sparging for ages. Typically I sparge no more than twice as I prefer beer in the session range. I have considered switching to a fly-sparge setup, controlling the flow with a float valve.
Suggestions on gap settings for both.
I am thinking I will motorize the Barley Crusher and reserve the Phil Mill for roasted grains and wheat malts, both set at different tolerances and keeping the Phil Mill human powered.
My primary source for grain is Thomas Fawcett and Bairds. I don't use a whole lot of raw wheat, raw barley, and wheat malts; probably around 1% to 6% if ever on 12.5 gallon fermentations.
I have been batch sparging for ages. Typically I sparge no more than twice as I prefer beer in the session range. I have considered switching to a fly-sparge setup, controlling the flow with a float valve.
Suggestions on gap settings for both.