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Old 08-31-2009, 12:24 AM   #21
z987k
 
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Quote:
Originally Posted by bighandsray View Post
I hope this is not a thread hijacker but different types of malts crush differently. Atleast has been my experience. The original pic was of crystal (I think) and the following examples looked like 2 row. I noticed when I crushed my 90L crystal there was very little if any flour and that the grain itself seemed much moister than the 2 row or pils that I crush. I not trying to say his crush was fine enough just pointing out what I have come across.
Notice how in Deuce's photo, every kernel is crushed. Now see how that is not the case in the others.

Crush until your scared.

 
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Old 08-31-2009, 12:12 PM   #22
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I know I'm no expert but in his pic it looks like everything is completely obliterated.

I think I am going to go finer, maybe not as fine as the other pic but I will of course play around with different settings and find what works for me. I'll post a new pic in a little bit.

The first pic was Crystal 110, and the second was Muntons Organic Pale Malt.
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Old 08-31-2009, 12:20 PM   #23
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This might not be the right place to post this question, and if not would love to know where is. Has anyone tried using a kitchenaid grain mill attachment?

 
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Old 08-31-2009, 12:50 PM   #24
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Quote:
Originally Posted by avibayer View Post
This might not be the right place to post this question, and if not would love to know where is. Has anyone tried using a kitchenaid grain mill attachment?
Some people have tried it. It seems to be hit or miss. If you do a search you should be able to dig up some threads. I believe what most people said was if you had one, give it a try. Otherwise the huge cost makes something like the barley crusher far more cost effective and is far better performing.
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Old 08-31-2009, 06:21 PM   #25
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Quote:
Originally Posted by RighteousFire View Post
I know I'm no expert but in his pic it looks like everything is completely obliterated.

I think I am going to go finer, maybe not as fine as the other pic but I will of course play around with different settings and find what works for me. I'll post a new pic in a little bit.

The first pic was Crystal 110, and the second was Muntons Organic Pale Malt.
Keep going finer until you get a stuck sparge. Fight through that for the day and the next time back off to your previous setting and just keep it there.

 
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Old 08-31-2009, 08:15 PM   #26
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Quote:
Originally Posted by z987k View Post
Keep going finer until you get a stuck sparge. Fight through that for the day and the next time back off to your previous setting and just keep it there.
+1, this is how I figured mine out as well. Keeping some rice hulls on hand can make that 'ok that was too much' day go a lot smoother.
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Old 08-31-2009, 08:26 PM   #27
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My first crush with my Victoria (Corona, etc.) mill was insufficient, and that was reflected in the poor efficiency I got. I followed the "crank it down" principle, and am now hitting 70-80% efficiencies, which I regard as nominal. I have no intention of chasing efficiency numbers any further, unless they result from the chase for better beer.
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Old 08-31-2009, 08:40 PM   #28
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High efficiency is bragging rights and marginal cost reduction. I'll take consistent average efficiency any day, it makes recipe crafting so much easier.
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Old 08-31-2009, 09:32 PM   #29
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I agree with you Bradsul, besides a little more grain to increase your OG is WAAAAY cheaper than special equipment to gain that extra 1% increase in efficiency.

Being consistent lets you remove just one more variable on your path to making good beer into great beer.

 
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Old 08-31-2009, 11:43 PM   #30
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All I want to do is be as consistant as possible of course. Shooting for 75-80% is my goal. I'm going to tighten it up a bit and throw some rice hulls in there. I'm brewing tomorrow. I'm going to post a my first all by myself all grain brew day thread with pics.

Thanks for all the advice guys. Saluté!
RIS, here I come.
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