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Old 03-27-2009, 05:23 PM   #1
chefmike
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Thoughts?

[IMG][/IMG]
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Old 03-27-2009, 05:25 PM   #2
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Looks good. Bit more flour there than some may like but *shrug*
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Old 03-27-2009, 05:26 PM   #3
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AG or steeping?
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Old 03-27-2009, 06:17 PM   #4
chefmike
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AG, from a corona mill. I thought it might be a bit flourish, but the face of the mill is a little warped, so if I go much bigger it kicks whole kernals out one side.

I just needed some other thoughts. I have to get a bolt threaded onto the front to either motorize or attach the handle, then I will run a batch.
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Old 03-27-2009, 06:19 PM   #5
The Pol
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I was going to say it looks a little inconsistent... there are some very small bits and flour, then some kernels that look almost whole...

Then again, if you shake milled grain enough it separates into its parts...

Here is my Morebeer Crush: 69% eff.


Here is my current BC .036" crush. 85% eff.


Here is a .025" crush, much too much flour.


 
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Old 03-27-2009, 06:29 PM   #6
chefmike
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I think I am going to have one more run at adapting this corona, then I am blasting the pasta roller... homemade pasta good, but group buying grain is cheap!
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Old 03-27-2009, 06:57 PM   #7
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chefmike,
Maybe try conditioning your malt. You should be able to tighten the gap on the mill and still get LESS shredded husks. After the crush, the difference between conditioned and not-conditioned malt is almost as big as the difference between the bottom two pics in BobbyM's post...at the same gap setting (EDIT: ooops...not BobbyM's post...Pol's post...my bad). It will be harder to turn the crank though.
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Old 03-27-2009, 06:59 PM   #8
The Pol
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Where are BobbyM's pics?

 
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Old 03-27-2009, 07:02 PM   #9
SpanishCastleAle
 
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Quote:
Where are BobbyM's pics?
Sorry Pol...thread cross-contamination on my part. It should read: Pol's post.
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Old 03-27-2009, 07:04 PM   #10
The Pol
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I was going to say... I want to see his crush.. he gets great efficiency and I want to compare!

 
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