johngaltsmotor
Well-Known Member
Okay, I've only got a couple of dozen batches under my belt (literally... good home brew is calorie dense), and I've got a question:
Can doughballs ever be beneficial (in diagnosing problems)?
I've NEVER had a doughball in all of my AG brews, not even a small one. I typically mash at 1.2-1.3qt/lb and have the LHBS crush my grains.
I'm wondering if this complete lack of doughballs is a result of the LHBS crush being too coarse (no fine flour bits to form doughballs around grain)?
I know it's not a great crush as I'm consistently 67% brewhouse.
Can doughballs ever be beneficial (in diagnosing problems)?
I've NEVER had a doughball in all of my AG brews, not even a small one. I typically mash at 1.2-1.3qt/lb and have the LHBS crush my grains.
I'm wondering if this complete lack of doughballs is a result of the LHBS crush being too coarse (no fine flour bits to form doughballs around grain)?
I know it's not a great crush as I'm consistently 67% brewhouse.