I have the means to grind my barely to flour consistency I understand that you don't want the hull to be ground to fine due to tannin and probably some other things. if you could crack the grain and then sift off the husk off why would you not then want to grind the grain to dust? to me this would yield great for steeping there must be a different reason. unless the grain can form a source of bittering its self
while on this subject what is a good grind/crush each kernel broken in 3's? or finer yet?
I am one step away from starting my first brew and this question has been lingering in my mind for a long time and cant seem to find anything on the internet.
while on this subject what is a good grind/crush each kernel broken in 3's? or finer yet?
I am one step away from starting my first brew and this question has been lingering in my mind for a long time and cant seem to find anything on the internet.