Originally Posted by ablrbrau
I have yet to try this, but I have read that if you go against conventional wisdom and grind your grain very fine, your efficiency will go up. I am going to try this on my next batch, though I'm not sure when that'll be. My best eff with using the grinder at the LHBS has been around 68%. I'll post my results when I finally get aroung to brewing my next batch. Could be awhile.
That's exactly what I was going to say. Basically, "grind until it's scary."
Since Dude got his mill, he's been grinding to the point that he gets a lot of "flour". His efficiency has gone through the roof. But you have to be careful, though, because the more flour, the stickier your sparge is likely to be. Also, you'll want to make sure and do a very thorough recirculation.
Another thing I'm going to start doing is mashing lower than what my gut tells me. This might be simply a matter of taste, though, as I tend to like my beers dryer than most.
Also, pay attention to your mash PH, and brew water. This is something I haven't delved much into, but I think every AG brewer should look into it, so that your water can be modified, if it needs it.