Double milling grain?

[NoCornOrRice]

Hello. I'm seeing more and more Youtubers, and others talk about double milling their grain with seemingly expensive equipment on hand, so presumably a decent mill too. Is this technique becoming common practice?

I've brewed many, many batches and have not been doing this.
I had a BarleyCrusher for over a decade, and when it finally gave out, I got a 3 roller MaltMuncher: https://www.morebeer.com/products/m...un8HqzVjnPeXyuViDihOxzvxjrOxO-VR_8dhqtvN1KMNT

 

[BeerNsteadofH2O]

IMHO - Set it up right for the grain your crushing and once should do the job.

 

[Pennine]

I think it matters depending on what equipment you are using. I condition the malt and then double mill. That gets me the best flow in my Braumeister all in one.

 

[NoCornOrRice]

Good point. I've used quite an array of systems. Everything from turkey fryer on propane to basic 3V, then 3V eHERMS. Then others including all in one, which wasn't for me, and now a 2 vessel with a direct fired biab mash tun/bk (40g) and hlt/fermenter (27g). Flow hasn't been an issue for me. Current batch size is 20g.

 

[doug293cz]

Double milling is a hack to improve crush when you aren't able to adjust the mill (usually because it isn't yours) to give you the proper crush for your system. If you own your own mill, you are better off setting the gap to what provides a good crush for your system (as fine as you can go without causing recirc or lautering issues.) Your optimal crush is often different than what works for someone with different equipment than yours.

Brew on