The Pol
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I'm assuming your wort is still clear by the time it gets to the BK, right?
Mine was, but I recirc. for 90 minutes.
I'm assuming your wort is still clear by the time it gets to the BK, right?
I agree Kai. I am sure you can mash long enough to convert, even with a bad crush, but I have had bad crushes before and a 90 minute mash didnt help that. Id say 2-3 hours would be right... and like you said, this will change the fermentability of the wort.
This in iteself will not increase eff. in any way. You arent doing anything different to the kernel, you are just leaving the husk intact.
Well, if the grain isnt crushed at all, no amount of time will help. If the crush is so poor that it contains some intact kernels, then those wont convert either.
Palmer is right, to a degree, but it depends on what a "bad" crush is. And who is going to mash for hours? Really.
Isnt this the same guy that tells people to add water to grain?
I think I'm going to disagree here. I believe an uncrushed grain will eventually convert. Isn't this how they make crystal malts?
I understand that it won't help conversion, given enough time anyhow, but what about extraction? To some extent I would think this is sparge method dependent?
This is not an eff. gaining technique. This is a way to improve the quality of the crush, not the quantity of your eff. As stated previously I am using this on my HERMS so that I can increase flow, period. The higher my flow rate, the more effective my system runs. This is important to me.
when you do this method of changing lautering ratios, do you find that the flavor profiles can vary?
I have a HERMS rig similar to yours and it definitely improved the flow rate. The husks were a lot fluffier. Milling the grain was a lot more work, though (I do it by hand with a Barley Crusher).
I thought you said less grain less sparging water more grain more sparge water. I presumed the mash ratio was a constant ie; 1.25 qts/# larger bills you would be boiling down to batch size
Just a bump because this works so well. My crush is fluffy! in fact I have to be careful when milling because the conditioned crush takes up a lot more volume, my bucket can get filled up.
AWESOME! Malt conditioning ROCKS! Kudos to Kaiser for his work here.
+1Also I'm sure several people have seen Kaiser has a fine article in the new Zymurgy. Nothing that isn't discussed on his web site, but nice to see his work getting recognition and exposure in the trade journals.
The rollers are even...I measure the gap every so often and always look through the gap before crushing to see if it is even (I found it uneven one time). I actually think that the driven roller is a tiny bit too long...so it's ends are rubbing against the housing (and the passive roller actually has some play). I've never really looked into it because it gives a nice crush and I need the exercise (stupid reason but w/e).
I'll check that. It's always been like this and I never removed it from the board it is shipped on. I've tried lubing it...no difference.You have your mill mounted crooked on the board. You should check the ends with a square and criss cross a tape measure to make sure they measure the same distance from corner to corneron the en plates. If you have the ends mounted cocked it will bind. When you do have to oil your bushings, use vegetable oil then work the rollers then wipe off the excess.
Yeah,I'll check that. It's always been like this and I never removed it from the board it is shipped on. I've tried lubing it...no difference.
No, you do not need a special mill, or an adjustable one. If you like the crush you have, this will give you the SAME crush, BUT it will keep the husks INTACT. Yes, that is the only thing that changes.
It will work on your mill. Use 2% by weight of the malt, as your water quantity. So 10 pounds of grain will need 3.2oz of water added.
Try it, it is AMAZING!
hey guys, I want to condition and mill my grains 48 hours before my brewday. do you thing that could be a problem, and do you think the malt could spoil over that time, considering the 2% extra moisture in it?
I keep my milled grains in plastic bags, so I thought this fact might also increase the possibility of spoilage.
maybe I'm wrong. I'd like to be wrong on this one.
please comment
cheers!
Can conditioned malt be crushed the night before brewing?: Yes it can. The added moisture is not enough to cause spoilage.
I know that it looks like a better crush, but honestly this is something that I will never do. I currently get 80% efficiency and never had a stuck mash. I don't see adding any extra steps because I don't believe that it would make my beer significantly better. I'm not knocking it, but this isn't for me.
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