Grain Conditioning.....I'm Sold

I've have had problems with the RIMS (and sparging) when I get the grain bill up near 40 lbs. Conditioned the grain today with a little water. What a difference. The crush looks better and only a little flour when I voloufed. Mashed for 60 minutes without a hitch on a 38# grain bill. I'm a happy boy!

Poobah58 said:

I've have had problems with the RIMS (and sparging) when I get the grain bill up near 40 lbs. Conditioned the grain today with a little water. What a difference. The crush looks better and only a little flour when I voloufed. Mashed for 60 minutes without a hitch on a 38# grain bill. I'm a happy boy!

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I don't know how you condition your malt but so far I think I am the only homebrewer I've ever met that conditions malt by spraying hot water at 10ml-water per 1lbs of grain into a rotating barrel and then letting it rest for at least a few hours before crush.

I've been doing this since last year and the results I get are incredible. The efficiency of my mash and sparge is consistently 88% now when using about 16lbs/grain per 12gallons of brew.

Malt conditioning has been pretty popular here since Kai put it out there.