JVD_X
Well-Known Member
Does anyone have a suggestion for the Barley Crusher gap setting for rye?
How about wheat malts?
How about wheat malts?
Gap setting for Rye
- Thread starter JVD_X
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I haven't used rye malt much, just flake (though I have used some chocolate rye malt).
It's very simular to wheat. You want it to crack but not get to fine with it as it gums up a lot and has no husk.
It's very simular to wheat. You want it to crack but not get to fine with it as it gums up a lot and has no husk.
BeerPressure
Well-Known Member
I crush everything at .036"
OP
OP
JVD_X
Well-Known Member
Thank you very much for your responses.
I've done a rye before - I milled it myself but I'm not sure what the setting was because I just eye-balled it. I am interested in some guidelines for repeatability.
Milling rye at 036 just didn't work for me... the kernels are much smaller than grain and just goes right through. Also - the kernels are HARD... much more so than grain... all those things together got me wondering if I was using the best settings.
I've done a rye before - I milled it myself but I'm not sure what the setting was because I just eye-balled it. I am interested in some guidelines for repeatability.
Milling rye at 036 just didn't work for me... the kernels are much smaller than grain and just goes right through. Also - the kernels are HARD... much more so than grain... all those things together got me wondering if I was using the best settings.
BeerPressure
Well-Known Member
All right, I'm sorry for that. I've milled everything including wheat malt at .036 but not rye.
OP
OP
JVD_X
Well-Known Member
No need to be sorry - I appreciate your feedback.
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