Did you get better efficiency?On my system, a recirculating eBIAB, I usually go for mostly in tact husks with conditioned mill and a gap of 0.035.
However, over Christmas I did a simple BIAB brew day with the bro in law. Used my Blendtec and turned it in to flour. Literally, I had a bag of flour. Everything went off without a hitch.
Yes that helps, thanks!Coarse corn meal consistency. All kernels well broken with NO whole kernels remaining. Largest piece remaining would be about 1/3 to 1/2 kernel max....fully obliterated. Does that help lol
Fwiw I crush the same when batch sparging with a braid.
Not necessarily. But here's something I read recently in the Kunze book...So I'm assuming that pulverizing the grain to flour does create tannins in the mash?
Not necessarily. But here's something I read recently in the Kunze book...
"Furthermore, as well as cellulose, the husks also contain polyphenols and other components which create an unpleasant bitter taste and have a negative​ effect on the colloidal stability of the beer."
And he goes on the say this about keeping the husks and acrospire as intact as possible...
"thus increasing the elasticity of the husk. As a result, no damage to the acrospire occurs during comminution, and thus there is no, or at least considerably reduced, release of lipids."
So my goal when milling for my own beer (not my bro in law's) is to leave as much of the husks intact as I can. That's why I condition before milling.[/QUOTE[
That post isn't helping the newer brewer, bub, without clarification.
Tannins are a polyphenol. The primary source of tannins/detrimental polyphenols is the husk.
Milling, of any sort, is going to mame the husk and leave them in the mash.
In an utopian universe, the husk could be separated from the grain during milling (which is possible with commercial equipment), but we don't live there. Keeping your mash in an appropriate pH range (<5.8) and at a reasonable SG range (say >1.03) will minimize the possibility of tannin extraction from husks.
And I'm ignoring the fact that Kunze is erroneous on many points. CV people need to stop quoting the thing as gospel.
The choicest commercial grain mills add some moisture to the grain, which improves the quality of the milling by reducing dust/floor plan and better separates the grain from the husk, then the husk is separated. Husks are the leading cause of tannin production.Aren't the enzymes needed for conversion of starch to sugar located in the husk? I guess you could mash without husks and use pure enzyme additive instead, but...