New to homebrewing and I’m concerned that my local homebrew supply shop’s grain mill isn’t doing a great job. At my local HB shop, customers mill the grains themselves, so I have some control over this.
Should I run these through a the mill a second (or third?) time?
I suspect most LHBS that have mills set the gap intentionally wide to keep customers from getting frustrated by the possibility of stuck sparges. The fact that this leads to lower efficiency and thus the need to buy more grain is likely just a side benefit.
I just got a Schmidling Malt Mill and it is looser than .039 - something like .045, so I ran it through twice and had no problems. I had been having troubles with my BC and just got impatient, because it works most of the time like a champ, but was freewheeling without grabbing grain in higher humidity (summer). That was at .039 setting.
[quote=“ynotbrusum”]I just got a Schmidling Malt Mill and it is looser than .039 - something like .045, so I ran it through twice and had no problems. I had been having troubles with my BC and just got impatient, because it works most of the time like a champ, but was freewheeling without grabbing grain in higher humidity (summer). That was at .039 setting.[/quote]Mine might be .045" I don’t know but a credit card is snug in the gap.
Credit cards run between 0.031" and 0.032" (sample size of 3, but it looks pretty consistent) That is what I use to set my barley crusher as well, and my crush looks like Greg’s as well.
