Craig5_12
Well-Known Member
What type of crush gets the best efficiency? I know you want the husks in tact, and all the other good stuff in the mash so it can convert. What I'm wondering is how much of the "other stuff" can you turn into flour? It seems to me that the finer the crush the better the extract will be, minus the husks because you don't want tannins. Is the only problem with a really fine crush a stuck sparge?