michaelhult
Active Member
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- Oct 9, 2016
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Does anyone know if there is a problem with grains being too milled? I don't mean milled to flour but more milled than just cracked open.
Does anyone know if there is a problem with grains being too milled? I don't mean milled to flour but more milled than just cracked open.
I do biab and I find I have large amounts of finings in the bottom when I'm done my boil and moving to my carboy. Like a couple inches at least
I do biab and I find I have large amounts of finings in the bottom when I'm done my boil and moving to my carboy. Like a couple inches at least
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