punk_rockin2001
Well-Known Member
So I'm narrowing down my "mistakes" in all of my last batches and the main culprits have been poor crush, off water temps, and off fermentation temps. Today I started a batch and was determined to get the crush better after seeing pics and reading up on the correct crush. Well I use a victoria crusher/mill and discovered that the "crush" I have been getting is about 30% intact 30% flour, and 60% ok crush. Since I couldn't make it any better than that I decided to just call it off and order the real deal and try again later. Astringency has been a problem in every batch I've ever made and I think the crush is the culprit. The reviews for the barley crusher are awesome, so I'm really excited!