malt conditioning experiment

[cmybeer]

I don't feel like writing this out again so I'll just direct you to my blog posting here:

http://inhousebrew.weebly.com/1/pos...at-malt-conditioning-redheaded-rye-child.html

Just curious if anyone had a similar experience with malt conditioning in terms of the difficulty milling. Not even sure my crush was that much different although it did look fluffier.

 

[hoppedupbrewer]

Fluffy is the main reason we (well, some of us) condition. Those husks form a filter bed, and the more intact they stay, the better the filter works. The volume it takes for my system to run clear wort during a vorlauf is probably less than half of what it takes when I don't condition. I haven't noticed any problems milling when I condition, either, but I'm pretty sure I don't spray as much water as the amount I see often see recommended. I put my grain in a large tub and mist it while rolling it over with my hand until it just sticks and call that good.

That said, my last batch was a double Belgian Blonde from midwest, so 10# 2-row, 8# wheat malt (no husks), 1# crystal 10, 8oz caravienne, and 1# flaked wheat. I was feeling lazy so I didn't condition, which was probably a bit irresponsible given how tight my mill rollers are gapped and the lack of husks in this batch, but I had 89.8% efficiency out of the mash tun, 85% overall, and zero issues lautering, so I'm on the fence about it as well. I like the fluffy grist, but if it doesn't make much of a difference in my system with that much wheat and that little husk material, I'm not sure it's worth the time and effort. Here's a couple shots of some conditioned malt through my mill. It's amazing how intact the husks stay:

 

[cmybeer]

Those are much better pics than mine but it looks about the same. They are so intact they almost look unbroken from a distance. But I know some people rave about this and I just didn't get the difference. Maybe those are more hands on people who are looking to get as into a brewday as possible or maybe it really helped their systems. Either way, I'll give it another shot sometime.

 

[Silentnoiz]

Just finished reading a good thread (all 149 posts) on this subject here: https://www.homebrewtalk.com/f36/malt-conditioning-wow-rocks-144752/

If a good crush means leaving husks in tact, then I'm not sure why one wouldn't condition the malt, because it does just that.

 

[cockybitz]

it also seems to greatly decrease the amount of fine dust that is stirred into the air. I have just recently begun conditioning and for the dust factor alone will continue to do so.

 

[ReverseApacheMaster]

I keep meaning to try this out but never get around to it.