BIAB. Sorry about the pic. Thanks.Really tough to say from that picture, although it has obviously been crushed. Best pictures for evaluating crush is a small sample of grain (half a teaspoon or so) spread out on a dark background for light grain, and a light background for dark grain.
What's your process? Traditional MLT or BIAB? Different crushes work better depending on process.
Brew on
I'll take your word for it fellas, but I'm gonna have to take another picture because I could make pancakes with the flour I make from this crush. I actually pour it in my bag outside to so the flour doesn't disperse all over the floor.Definitely go finer for BIAB. The crush you have there will work OK, but need a 90 minute (or maybe longer) mash for full extraction of sugars. With a fine crush as per bgmac's description, you'll get away with a 30 minute mash if you want to.
i thought flour was a bad thing? in my thread everyone was saying i needed to start using conditioner? lol
You either got bad advice or misinterpreted.
Marisa Tomei
then there was talk about
Mayim Balik, but any hoo....the general consensus was, next batch try wetting it some how, on the surface.......
i thought flour was a bad thing? in my thread everyone was saying i needed to start using conditioner? lol
Conditioning with 2% water doesn't reduce flour in my experience.
Too much flour dust is a bad thinf for me anytime because it irritates my asthma, so conditioning keeps the dust down.
you need to motorize your mill, i just turn it on and walk away while milling.......
Mine's covered when I mill. The dust comes as soon as the crushed grain's uncovered and especially when it's tipped into the mash tun.
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