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Old 05-07-2013, 01:50 AM   #1
chays99
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Default First Crush with Monster Mill

Any feedback? I set it to .04 with feeler gauges.


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Old 05-07-2013, 01:59 AM   #2
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Looks too coarse IMHO.

Seriously though, you really need to run a few mashes and start tightening it up until lautering becomes a chore. Then back off a hair. You don't want to get jammed up when mashing lots of wheat or black barley or whatever.


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Old 05-07-2013, 02:03 AM   #3
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Tighten it up man, there are way too many uncracked grains. The widest setting I use is about .035 and often go lower. And I always condition the malt. It keeps the husks intact and crushes the hell out of the kernel.
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Old 05-07-2013, 02:28 AM   #4
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Looks terrible- tighten that thing down! You'd probably get 50% efficiency with that crush. Remember -- run your drill/motor as slow as possible without stalling to minimize pulverizing the husks.
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Old 05-07-2013, 02:58 AM   #5
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Thanks guys. I thought it was to loose. I will tighten it down and try again.

Thanks again.
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Old 05-07-2013, 12:15 PM   #6
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I'm finding that 0.035" is a good gap for my MM2-2. I also condition the grain before crushing.
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Old 05-10-2013, 01:04 AM   #7
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I'm getting a bit frustrated trying to find the right gap. This one is .035. I didn't condition. Any comments?
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Old 05-10-2013, 01:25 AM   #8
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That doesn't look good at all. First crush looked better. Crank it down, man!
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Old 05-10-2013, 05:12 AM   #9
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Yep. There shouldn't be any uncracked grains. That has more uncrushed than crushed. Crank it down to about .032 and run it back through. Some malts have smaller kernels, some are really plump. I run a handful through to check my crush with every new malt. Also make sure that your settings aren't moving during the crush. I replaced the bolts that lock in the settings on my barley crusher with finger screws but if I don't use pliers to tighten them down the settings will slip.
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Old 05-10-2013, 12:38 PM   #10
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Yeah, I had problems with the gap adjustment screws slipping on my mill too until I tightened the thumbscrews with pliers.

I find that a proper crush will produce a moderate amount of flour and all kernels are broken. There is not enough flour in the crush above.


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