For traditional mashing, using a mash tun, some brewers will condition their malt. This consists of misting the grains with a fine mist, mixing them around, letting them sit for a while, then crushing them. This results in less husk damage, and less dust.
Is this beneficial for BIAB? Brew in a Bag never has a stuck sparge, so what do I care if the husks are a bit shredded, provided my bag is fine enough to retain them?
Post #2 made 13 years ago
I've tried it a couple of times and found no benefit, other than an extreme workout for my arm trying to crank the mill.
"It's beer Jim, but not as we know it."
Post #3 made 13 years ago
Good Day,
I have tryed "Malt conditioning" to help with Older grains, it only helped the husks stay intact, did nothing, I could tell, to the grains.
But, misting the grains, and then placing them in a oven DOES do nice things to pale malt.
I have tryed "Malt conditioning" to help with Older grains, it only helped the husks stay intact, did nothing, I could tell, to the grains.
But, misting the grains, and then placing them in a oven DOES do nice things to pale malt.
Honest Officer, I swear to Drunk, I am Not God.
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Post #4 made 13 years ago
Great topic Arc 
,
This is something I have on a too long list of, 'things I'd like to experiment with'. I'd never heard of it before until an experienced traditional brewer mentioned it to me last year. He reckons it improves his mashing efficiency (efficiency into kettle) by about 10%. (I never trust statements like this, no matter how experienced the brewer is unless they have done a few side by sides.) Haven't had a chance to stop and think since then as to why this may be so. My suspicion is that it would enable the grain to be better 'squashed' (rolled?) rather than crushed (cracked).
It would certainly make an interesting side by side experiment.
PP
,This is something I have on a too long list of, 'things I'd like to experiment with'. I'd never heard of it before until an experienced traditional brewer mentioned it to me last year. He reckons it improves his mashing efficiency (efficiency into kettle) by about 10%. (I never trust statements like this, no matter how experienced the brewer is unless they have done a few side by sides.) Haven't had a chance to stop and think since then as to why this may be so. My suspicion is that it would enable the grain to be better 'squashed' (rolled?) rather than crushed (cracked).
It would certainly make an interesting side by side experiment.
PP
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Post #5 made 13 years ago
Probably the moisture give more "strength" and in the same time elasticity to the hull and while milling the endosperm just slide out from the hull without breaking much and eventualy leads to less flour .But the drawback is that you need more power as Bob mentioned and in some cases if you use a weak drill probably it will be damaged or overheat.
In Biab probably IMHO again would lead to less trub but I can't tell about mash efficiency .I will give it a try sometime just for the record.
In Biab probably IMHO again would lead to less trub but I can't tell about mash efficiency .I will give it a try sometime just for the record.
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