Double milling grain?

NoCornOrRice · 2025-09-13T17:50:27-0400

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 · 2025-09-13T17:55:45-0400

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

Pennine · 2025-09-13T17:55:54-0400

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 · 2025-09-13T18:08:27-0400

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 · 2025-09-13T21:49:43-0400

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 :mug:

dmtaylor · 2025-09-14T19:33:25-0400

I mill all my grains just once. For a while my average brewhouse efficiency was 92%. I opened the gap on my mill slightly to provide extra assurance against a stuck runoff. Now it's in the mid 80s. Adjust your mill properly until one run-through is enough, and such that you only get a stuck runoff very rarely if ever. Note: Wheat has smaller kernels than barley. So if you ever make wheat beers, adjust your mill for wheat, and then leave it there. Done right, your wheat will be nicely crushed and your barley won't be overcrushed. That's like the sweet spot.