Brewed 2 batches thus far with the mill. Last batch was a South Pacific IPA, I think it turned out pretty awesome but my paranoid taste buds question a hint of tannins...(some days I don't detect it and other days I do which makes me think I'm being overly critical). I BIAB, pour 2 gal of 160 deg sparge water over the bag. Control pH with bruin water calculations. So I know tannins won't come from temp or pH issues. Any of you corona mill users think this is too fine of a grind & possibly too mush husk shredding? This is for my pale ale I plan on doing today. View attachment ImageUploadedByHome Brew1457274698.489071.jpgView attachment ImageUploadedByHome Brew1457274713.287861.jpg