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Old 06-26-2009, 10:20 PM   #1
Kronin
 
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So I regularly hit in the high 70s when i am using pre-milled grains,

I recently bought and made a mill with the hobby pasta roller thingy as can be found on the forums, and I think the crush looks really good, but.... I made two batches with this new device/method and I seam to be falling into the low 70s both times.


so uh, well what is my question? I dunno. the grains are all cracked open pretty well, even a portion broken clean in half.... I dont think the issue is having the mill set to wide....

I tested one notch wider at one point and the grain practically fell through with not a lot of crushing to speak of.

not sure what to do here, other than revert to buying small batches of pre-milled grain (high shipping$) or buying a real mill.

thoughts?
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Old 06-27-2009, 04:00 PM   #2
mbird
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I would suggest running the grain back through the mill again. Don't be too worried about crushing the grain severely, I have not had a problem with grain husk tannins and my crush shows a lot of flour. Also, unless you removed it for the picture, you should rig up some sort of hopper to feed the grain into.
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Old 06-27-2009, 04:02 PM   #3
mbird
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By the way, how much did the pasta roller cost and where did you buy it? What modifications have you done to the rollers? Thanks.
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Old 06-27-2009, 04:40 PM   #4
bbrim
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You definitely want to see quite a bit of flour in your grist. As long as your husks are mostly intact you should be okay. I routinely have a few break up when I mill mine but I see a lot of flour and my efficiency has been locked at 80%. Milling it a second time is a great idea. I hope you can get a few more efficiency points out of your set up. You CAN make it work, don't go back to buying small quantities of pre-milled grain. Knowing I have about 80 lbs of grain, a stash of hops and yeast just makes me feel all warm and fuzzy inside!

 
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Old 06-28-2009, 02:34 PM   #5
jamesrm
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Are you doing a mash out? I went from not stirring much and not doing a mashout, to stirring every 10-15 minutes and doing a mash out at 168 and went from low 70s to 83-85%.
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Old 07-20-2009, 12:22 AM   #6
Kronin
 
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It is the pasta roller thingy from michaels.

I took it apart and gnurled the **** out the rollers with a hacksaw, and a file. I am going to go one notch tighter with the rollers, and possibly run it through twice and see if that changes it.

I do mash out, and I have not changed my brew method at all except fro this mill. previous batches before this mill were coming in at almost 80%....


I will post latest results once complete next batch.
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Old 07-20-2009, 02:53 PM   #7
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+1 on tightening or double milling.

A lot depends upon your mash tun, manifold, and process. I use a 48 qt. cooler, a cpvc manifold, and I batch sparge. My set up has been able to handle pretty fine grinds. I brewed my Yule Log Porter this weekend and ended up with 76% efficiency with an O.G. of 1.088 and 6 gallons in the fermenter. If you are using a false bottom and fly sparging, you may need to be concerned with stuck sparges. If not, crank down on that mill.

 
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