I've always got my grains milled at the LHBS. Here's a few questions that have been nagging me for awhile?
1. Has anyone experienced a beer flavour improvement when they switched to milling their own or is there just the potential for improved efficiency? (e.g. can better milled grains reduce husk particles etc. getting into the kettle and getting boiled, producing tannin/grainy off-flavours? I do recirculate, but the wort is never perfectly clear)
2. Does anyone do anything special with their milled grains before dumping the bag (e.g. from the LHBS) into the mashtun strike water? I note that the bag I get always has a tonne of flour in the bottom - I assume that's normal and doesn't need to be sifted out first. My current protocol is to add the milled grains slowly to the strike water while stirring vigorously to prevent dough balls forming which could reduce mash efficiency. Is there anything else I should be doing when I handle the milled grains?