Home Brew Talk Wiki said:To condition the malt, put the malt in a bucket and use a spray bottle of water (note: about 3oz for 11lb of grain) to spray the top of the malt a few times. Now mix the malt and repeat. You want to distribute the added moisture as evenly though the malt as possible. Soon the malt's feel will become less like dry straw and more like leather. Once it loses its dry feeling and a few of the kernels start to stick to your hands, let the malt sit for a few minutes to let the husks soak up the moisture. Get the mill ready and set it fairly tight. After all, you conditioned the malt to be able to crush it tighter.
but whats the other benefit beside the look of your crush?, i use corona mill but never went through the trouble of conditioning malt, seems like a lot of work for little or no gain
i understand the theory but im still wondering if OP sees consistent increase in efficiency, also i dont think it change the risk of tannin extraction which is ph and og depended and not affected by the husk size
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