what setting do you guys shoot for when you crush grain for batch sparging?
so in an effort to experiment with efficiency i adjusted my barley crusher setting to just about the lowest. i don’t have feeler gauges so i can’t give you the gap width. in both events i have had hours long lauters and sparges. now part or all of this may be due to the grist. batch 1 = pumpkin ale with pumpkin and sweet potato in the tun, batch 2 = Denny’s Wrye Smile (i just searched the interwebz and saw that rye is a bear to mash). basically i am looking for a compromise between good efficiency and shortest time. if i have another the brew session like the last 2 SWMBO is literally going to kill me.