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Old 01-24-2012, 07:29 AM   #11
ShinyBuddha
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Dec 2011
San Diego, California
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I love these photos showing a good crush. Just like goldilocks, not too much, not too little.

~SB

 
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Old 01-24-2012, 08:47 AM   #12
rockgardenlove
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Jun 2011
Portland, OR
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Quote:
Originally Posted by borden
This may be a silly question, but would the moisture from conditioning the grain have any effect on a cast iron Corona style mill? I know those things are prone to rust if you're not careful. I assume the amount of water is minimal enough to not really create too much residual moisture, but if anyone has experience with this, feel free to chime in.
For stuff like this start warming the oven to a low temp, then turn off at 120 to 150 degrees. Throw stuff in there to dry and it won't rust.

 
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Old 01-24-2012, 02:36 PM   #13
whitehause
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Oct 2011
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Quote:
Originally Posted by rockgardenlove View Post
For stuff like this start warming the oven to a low temp, then turn off at 120 to 150 degrees. Throw stuff in there to dry and it won't rust.
+1 to this
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Old 01-24-2012, 04:10 PM   #14
adamreef
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Nov 2011
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Quote:
Originally Posted by Nuggethead

I was'nt so lucky. My LHBS pre-crushes 50lbs at a time of most of their stock and keeps it in plastic trash cans. They don't even like to open bags to sell small quanities ( 10 lbs or less ) of uncrushed grains. I generally have to purchase my 2-row in 50 lb bags and then order uncrushed specialty malts from online shops.
This is terrible practice. Aside from staling, the fines will settle to the bottom and husks will rise to the top as the container is handled.

Adam

 
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Old 01-29-2012, 07:08 PM   #15
Nuggethead
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Quote:
Originally Posted by adamreef View Post
This is terrible practice. Aside from staling, the fines will settle to the bottom and husks will rise to the top as the container is handled.

Adam
Exactly !!, It made repeatability in recipes very difficult. Efficiencies differed from 10lbs from the top vs. the same amount from the bottom of the container. New brewers were complaining of stuck sparges when it normally wouldn't have been a problem. It was actually an employee of the shop that took me aside and told me to start crushing my own if I wanted to brew better beers.

 
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Old 01-30-2012, 04:52 AM   #16
D-MOTITAN
 
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Jan 2011
East County, Nor Cal
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Quote:
Originally Posted by ShinyBuddha View Post
I love these photos showing a good crush. Just like goldilocks, not too much, not too little.

~SB
+1...great pics. Since i started milling my own I have been getting 80% efficiency.
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Old 07-15-2012, 09:41 AM   #17
Quaker
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A little dated thread, but seemed a decent place to share these pictures. Today I was brewing a porter and decided to try steeping the specialty grains (except some flaked oats) separately. In my haste, I forgot to crush them first. So I drained them with a strainer, then milled them. I had tried conditioning my grain with spray bottle once a couple years ago and wasn't happy with the mess it left in the mill. So I milled my base grain first (100% pilsner) figuring I may make a mess and to keep the dark malts completely separate. Then I milled the wet grain. You can clearly see the husks are nearly full intact on the specialty grains. The grains are cracked though. There were about 3 pounds of specialty grains, steeped 2 hours first in 3L of water at an initial temp of 132F. Then drained, that wort set aside and another 2.5L of wort from my main mash added for another rest starting at 140F for another hour and a half. The resultant gravity was very hazy 16 Brix in the refractometer. The pre-boil gravity of the main mash was 11.7 Brix. So it seem that there was still plenty of a crush to enable dissolving of the sugars in the crystal malts. I did have some gummy paste in the mill after finished, but easy enough to clean up. I might try this on a future batch for full mash.
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