grain mill crush size/setting?

[Yooper]

That is why you mashout, or at least raise the temperature of the sparge water. Raising the temperature of the grain bed to ~170°F makes it less viscous (more fluid).

See if John Palmer's explanation makes more sense:
http://www.howtobrew.com/section3/chapter17.html

That's not what you said at all. You said to raise for a second infusion, which I didn't understand to be a mashout. If you're talking about a mashout, I'd agree although for a batch sparge it doesn't really help.

 

[cravej]

That's not what you said at all. You said to raise for a second infusion, which I didn't understand to be a mashout. If you're talking about a mashout, I'd agree although for a batch sparge it doesn't really help.

The point I was trying to make is that you need to raise the temperature. When or how isn't as critical. A second infusion isn't much different from a mash out.

The 'efficiency' problem that Golddiggie is experiencing may be due to the process and not how fine the crush is.