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Old 12-08-2005, 08:48 PM   #1
PT Ray
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In past brews using wheat, I milled using a corona mill and have it set to break the kernals into about thirds. After looking at my spent grains, they appear unchanged and I question how much they added to the mash. I started thinking since wheat has no husk to offer, could it be milled to almost the consistancy of grits for better extraction? I am afraid the trade off would be turning the mash into something that resembles oatmeal and impossible to sparge. So before I take it to the extreme I was going to see what success/or lack of anyone else has had.

 
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Old 12-08-2005, 11:36 PM   #2
Orfy
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Would batch sparging help? (Adding all the sparge water in one go)?
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