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Grain Milling Quality

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?

Here are some pics of various grains:


http://s1330.photobucket.com/user/dcsmith2000/media/Grains-small_zpse1abca21.jpg.html

Clockwise from top left these are 2-Row Pale, 20L Crystal, Chocolate, and Maris Otter


http://s1330.photobucket.com/user/dcsmith2000/media/2RowPale-Small_zps17e7d2fa.jpg.html

2-Row Pale


http://s1330.photobucket.com/user/dcsmith2000/media/20LCrystal-Small_zps71434334.jpg.html

20L Crystal


http://s1330.photobucket.com/user/dcsmith2000/media/MarisOtter-Small_zpsa03f8264.jpg.html

Maris Otter


http://s1330.photobucket.com/user/dcsmith2000/media/Chocolate-Small_zpsa5e0307f.jpg.html

Chocolate

If these need to be re-milled, can someone supply a few pictures of what the final product should look like?

I don’t have pics on hand, but I can tell you that my crush is finer than that. Are you able to tighten the gap?

Looks like a fairly poor crush to me. Run the grains through twice and you’ll be in great shape.

MIne is definitely more cracked/fine than that as well.

I agree with above posts, I get alot of flour in mine. You’re mashing in a bag, so a fine crush shouldn’t cause problems.

Looks terrible to me you’ll know because you will have horrible efficiency.

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.

Looks like twice through would be better. Here is mine straight out of a JSP with fixed gap .039"

What Muller Brau posted is exactly what mine usually looks like.

Ditto. Great pic, MullerBrau.

+1 on MullerBrau picture, exactly what my grain looks like out of my mill.

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.

After Cushing and running your hand through the grain, your hand should be covered in flour. Ditto to what was previously posted!

[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.

Mine looks a lot fluffier than Millerbrau’s, but I always condition the grain first and that makes a BIG difference. My mill gap is set to 0.030".

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