Grain mill

[nathan33]

I have a barley crusher grain mill. I have a friend who brews good beer and he adjusted my mil to .031. He gets great efficency and makes good beer. I used the mill this weekend and iy milled tons of flour. I dis not have a stuck sparge and efficiency was good. However when chilling I had lots of cold break. Should I open up my mill or just go with it. And also what causes all that cold break

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[LovesIPA]

My mill is set to 0.030. When I mill, it makes a lot of flour and it doesn't look there are barely enough husks left to support the grain bed, but I've yet to have a stuck sparge.

After 2-3 weeks in the fermenter, and a few days in the keg, the beer pours clear after a couple of pints.

 

[dryboroughbrewing]

I might suggest wet milling, I do and I gap at .027 without the flour issues.

 

[nathan33]

Thanks for the quick replies. So as a new brewer my question was answered. The flour is not a problem as long as no stuck sparge. As for the wet milling, just soak the grains?

I was worried with so much cold break going into the fermenter that maybe the mill was too low. hope the beer turns out fine.

 

[brewkinger]

Not soaking the grains.
Light spray / mist from a spray bottle before milling.

 

[nathan33]

Ok. Thanks I will give it a try

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