Grain crush

[Braufather]

You could always go to the local Belfast shop like most of us, make up your grain bill there or bring it with you, and mill to your hearts content. Talk to them for advice: they do it themselves.

i do regularly, but they have the crush on factory setting and i am trying to get a specific crush for the Braumeister- as i have circulation isssues and am advised it may be down to crush so am looking to test that theory

 

[Slid]

i do regularly, but they have the crush on factory setting and i am trying to get a specific crush for the Braumeister- as i have circulation isssues and am advised it may be down to crush so am looking to test that theory

I have reached the same conclusion re the Grainfather. I can only think of one way to test it. Get some grain crushed to spec, e.g. 1.2 to 1.4mm for the GF and try it out. One day I will decide that decanting hot wort from container to strain it is too much of a *** and get some sort of milling machine. Space constraints mean I am putting this off for now.

 

[GerritT]

Is anyone using "a big fit man for operating the mill..?"

Aye! Corona mill, for brews of abouts 12 liter. Nice little time-waster while the mash water heats up. Feels good, smell and checking and readjusting the plates make me feel like I attribute something.

 

[Braufather]

I have reached the same conclusion re the Grainfather. I can only think of one way to test it. Get some grain crushed to spec, e.g. 1.2 to 1.4mm for the GF and try it out. One day I will decide that decanting hot wort from container to strain it is too much of a *** and get some sort of milling machine. Space constraints mean I am putting this off for now.

Not sure if it will be the same with the gf but just found out 1.6 is the official recommendation for BM. Are you getting a lag with temp changes?

 

[Slid]

Not sure if it will be the same with the gf but just found out 1.6 is the official recommendation for BM. Are you getting a lag with temp changes?

No, I just get cut-out when heating the sparged wort due to build up of floury stuff on the boiler plate.

If I filter it through a BIAB bag, I get a tennis ball sized lump of grain particles. Cleaning the plate and re-setting the trip switch on the bottom of the unit allows the boil to progress.

 

[Braufather]

sounds a hassle!

 

[Saisonator]

Grinding your own malt is not much of a hassle - I fill my boiler and put it on to heat - by the time it's at mash temperature I've had time to grind the pale malt and weigh out the speciality malts. So it doesn't really add to your brewday and your efficiency will improve no end as freshly ground malt works so much better than stale ready crushed stuff. Others may dissagree but that's what I've found.

More silly talk

 

[GerritT]

Grinding your own malt is not much of a hassle - I fill my boiler and put it on to heat - by the time it's at mash temperature I've had time to grind the pale malt and weigh out the speciality malts. So it doesn't really add to your brewday and your efficiency will improve no end as freshly ground malt works so much better than stale ready crushed stuff. Others may dissagree but that's what I've found.

Freshly ground is freshly ground, that's true. But ready crushed can be fresh enough too. Don't know for sure (brulosofy perhaps?) but I read that properly stored ready crushed malt keeps well for a few months at least. And for some people it's more convenient, just as DME is convenient. Enough older brewers here that just haven't got the strength anymore.

*ducks*

 

[Saisonator]

Freshly ground is freshly ground, that's true. But ready crushed can be fresh enough too. Don't know for sure (brulosofy perhaps?) but I read that properly stored ready crushed malt keeps well for a few months at least. And for some people it's more convenient, just as DME is convenient. Enough older brewers here that just haven't got the strength anymore.

*ducks*

Take no notice he always lays it on thick when it comes to his grain mill, using deliberately inaccurate terms such as ‘stale crushed grain’
I buy ready crushed grain kits every 6 months and I get around 82% efficiency with the first and the last brew.
Just pull the sealed bag out my bin, straight into my mash ton and away I go, no wasting time weighing and crushing.
I can use the time it takes for my water to heat up, weighing out my liquor additions and hops and getting other kit arranged for the brew day.