Difficulty breathing after milling grains

[BrewRunning]

Over the last few months I've had difficulty breathing and a dry cough for a few days at a time off and on. After thinking about it, it seems to happen in the days following me milling grain.

Has anyone else experienced this. Could be just a coincidence but I'm pretty sure this is what I've narrowed it down to.

Thanks,

 

[lowtones84]

I've never experienced it, but some people are definitely sensitive to grain dust.

 

[ThirstyPawsHB]

Do you wear a dust mask??

 

[MuddyBrown]

Happened to me every time. I now use a respiratory mask with filters when milling grains, and when dumping the grains into the mash. Otherwise it triggers my asthma for a couple days afterwards. That super fine dust is nasty stuff.

 

[LittleRiver]

You could be sensitive to something in the grain dust, or your system could already be under a bit of stress due to pollens and other irritants, and the grain dust just pushed you over the edge (to the point you felt symptoms).

Wear a good dust mask when milling, and do it outside so the dust doesn't linger in your interior air.

You can also set up your mill so that dust is minimized. I mounted mine to a plywood panel that completely closes off the top of the bucket the milled grains fall into. After milling I wait a few minutes before I open it, to give the dust a chance to settle.

 

[bracconiere]

if i can handle cigarettes, i can handle grain dust. never had a problem myself.

if there was enough grain dust in the air, it'd be an explosion hazard...but by all means, if your having problems, buy a mask...safety equipment is never THAT dorky! (i wear safety googles when i use drain opener!)

edit: i also use rubber gloves when i use oven cleaner on my stove...

 

[brewbama]

I mill in my garage and leave the grain bin there covered much like LittleRiver’s setup until I am ready to use the grain inside the brewery (in the house).

 

[MaxStout]

Probably not a coincidence if it's hitting you after each time you mill. Grain dust carries all kinds of wild yeasts and the dust itself may be an allergen. You may have become sensitized to it. You can get a NIOSH-rated dust respirator for $25-$30 at the home center store.

 

[BrewRunning]

Thank you all for the information. I will absolutely start wearing a mask when I mill in the future now that I have figured out the source of the problem!

 

[hopjuice_71]

I'm allergic to grasses, so it also turns out I'm allergic to grain dust. A dust mask sorted this out.

 

[BrewRunning]

Happened to me every time. I now use a respiratory mask with filters when milling grains, and when dumping the grains into the mash. Otherwise it triggers my asthma for a couple days afterwards. That super fine dust is nasty stuff.

Yes, it is definitely asthma symptoms. It never occurred to me before, but makes sense now, of how many things are probably floating around in that dust. Maybe it only affects those of us that are already prone to asthma from allergies? It seems some people are completely unaffected by it.

 

[ThirstyPawsHB]

Not to point out the obvious but mixing grain dust with a wet lung you get "oatmeal" type sticky substance. Wear a dust mask

 

[couchsending]

Happed to me for a while before I figured it out. I wear a respirator when I handle dry malt now. Hasn’t been an issue since.

 

[Jtvann]

Didn't we just have this thread like a week or two ago. I mean, this exact same thread? Dejavu?

 

[Blazinlow86]

If I mill my grains or pour grain from a container to another aggressivly without a dust mask I feel like I'm getting sick the next day EVERYTIME. I brew frequently enough to day it's most definitely the grain dust. Cheers

 

[JB_Brewing2]

Similar thing happens to me with PBW when pouring out enough to clean a keg. Grain mill has an 8" duct underneath that goes through an 8" hole in a piece of plywood that just covers a five gallon bucket hence little airborne flour now. Best to find a way to contain the dust as it also lands everywhere. One may still need a mask given various levels of sensitivity among different folks.

 

[Bassman2003]

I wear a mask when dealing with anything grain related (and to cut the grass) and wear gloves when using Star-San and PBW. Part of the brew day for me.

 

[cubsfan16]

Nuisance dust masks are ok for large particles but if you want better protection just pick up a $15 half-face with a pair of HEPA filters. The fine particles are the ones you need to worry about most. A good idea if you brew frequently and/or work with large volumes of grain.

https://www.cdc.gov/niosh/pel88/graindst.html

 

[camonick]

What you're experiencing is not uncommon. It is a common problem in agriculture and especially for people who work in grain handling facilities.
(Plagiarized from several websites)-- It's technically called Organic Dust Toxicity Syndrome (ODTS) or Grain Fever and is generally mild and short lived. Another "disease" called Farmer's Lung is more serious and is caused by the exposure of moldy grain, feed, silage or hay. Both are characterized by facial warmth, headache, malaise, myalgias, feverish sensation, chilliness, throat and tracheal burning sensation, chest tightness, dyspnea, cough, and expectoration.
As mentioned above, a quality dust mask and possibly milling your grain outside will help alleviate your problem.

 

[grampamark]

I’m a grain farmer and have been exposed to grain dust on a regular basis since I was a kid; pretty much for the last 60 years. I’ve found that I’m not all that sensitive to the dust but, as with any occupational hazard, it’s not a bad idea to minimize exposure.

Wearing a mask is the obvious first step; that’s sufficient for most folks. Milling your grain outdoors and staying on the upwind side of the process is another simple thing to do. It’s not hard to conjure up a way to attach the suction hose of a vacuum cleaner to the base of a grain mill if one wants to mill indoors and keep the dust down.

Malted grains are a lot “cleaner” than raw grain on the farm. All of the dust, chaff, bits of straw, insect parts, etc., have been removed, the grain has been soaked in water and baked in an oven. Malt is also, however, much drier than raw, unprocessed grain (typically <5% moisture by weight, compared to 10-15% for raw grain). If one is milling for a very fine crush the dry grain will produce more dust than higher moisture grain would. This is the main reason for conditioning the malt with a little water before milling.

 

[Bassman2003]

Great input Mark! Grain conditioning is a good option.

 

[Soulshine2]

 

[Cavpilot2000]

You can reduce and nearly eliminate the dust by conditioning your grain prior to milling.
This involves simply spritzing it with water and stirring until all the grain husks get a slightly moist, "leathery" feel.
Generally 1-2% water by weight.
It also reduces pulverization of the kernels, which reduces dough balls if you have a problem with those, and lastly it keeps the husks more intact, leading to a better grain bed less likely to get a stuck sparge or impaction during recirculation.

 

[Soulshine2]

You can reduce and nearly eliminate the dust by conditioning your grain prior to milling.
This involves simply spritzing it with water and stirring until all the grain husks get a slightly moist, "leathery" feel.
Generally 1-2% water by weight.
It also reduces pulverization of the kernels, which reduces dough balls if you have a problem with those, and lastly it keeps the husks more intact, leading to a better grain bed less likely to get a stuck sparge or impaction during recirculation.

Ive read about this,but havent done it ...yet. Do you get a better extraction?

 

[Cavpilot2000]

Ive read about this,but havent done it ...yet. Do you get a better extraction?

It doesn't help with extraction directly, but indirectly, it reduces or eliminates doughballs, which can affect extraction.
The main benefit is less pulverization of the kernel and a more intact husk. Both help prevent impaction and stuck sparges (because you aren't turning your grain into powder, which isn't beneficial at all).

I notice when I don't condition, I get a ton of grain dust stuck to the bottom of my mill and its supporting board by static. Then it falls off and makes a mess when I move the mill (I mill directly into my mash tun). But I also get bad dough balls when I don't condition.

In the OP's case, it would likely prevent airborne dust from affecting breathing too.

 

[BrewRunning]

You can reduce and nearly eliminate the dust by conditioning your grain prior to milling.
This involves simply spritzing it with water and stirring until all the grain husks get a slightly moist, "leathery" feel.
Generally 1-2% water by weight.
It also reduces pulverization of the kernels, which reduces dough balls if you have a problem with those, and lastly it keeps the husks more intact, leading to a better grain bed less likely to get a stuck sparge or impaction during recirculation.

This is a great idea. When using this method can you still mill a few days before brew day or, would you need to mash right away since the grain is wet?

Thanks again for all of the responses!

 

[Cavpilot2000]

This is a great idea. When using this method can you still mill a few days before brew day or, would you need to mash right away since the grain is wet?

Thanks again for all of the responses!

I don't really know - I would be worried about mold setting in if it were to stay wet for several days. I would feel better letting it dry out again after milling if you were going that route.
I usually mill right into my mash tun while my strike water is heating, so I've never tried it.

 

[Iseneye]

I have been grain conditioning for years. With the last batch I skipped it and it was a big dusty mess when I milled them. As an asthmatic I recommend grain conditioning.

 

[day_trippr]

wrt letting milled conditioned grain sit around for more than a few hours: bad juju for sure, unless one is going for something tart/sour I guess. Lactobacillus would have a party with damp crushed grain...

Cheers!

 

[smata67]

Good info on malt conditioning:

http://braukaiser.com/wiki/index.php/Malt_Conditioning