Other than proportionately reducing grains due to better efficiency with the BC compared to a store crush, is anyone making any other adjustments to their recipes? I ask because the last two beers I made were darker beers (Porter and Brown ale). Both were a bit more astringent than I expected (although on the brown, I had sparge issues as well). I am thinking that since the crush is better, I am exposing more husk to the sparge, which isn't an issue with lighter grains, but possibly is with darker ones. Is anyone dialing back their proportion of darker grains a bit in their recipes once they switch to using their own grain mill?