Grain Crush

Grain Crush

by ynotnamlac

I am slowing absorbing the information getting ready for my first mini-biab. How crushed should the grain be? One tutorial suggested using the coffee bean grinder and seemed to produce a "flour-like" consistency. What is the optimal crush when ordering online from a supplier?

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Post #2 made 13 years ago

by HenryBruer

Well - I've never tried anything close to flour, but before I got my own crusher and settled into my preferred crush (sorry - don't have a measurement for you) I ordered my grain online and requested a finer grind.

Here's the response I got from Brewmasters Warehouse:

We currently use a Barley Crusher set at the factory default setting of .039”. You can request any gap setting you would like via email, and we will adjust the crusher accordingly. I do not recommend a setting lower than .029. A lot of people use .036” for a setting, just to give you some ideas over the gap setting you may like.

For my first order I requested .036 and then on the next order I went down to .034 which is where I kept it from then on. It was a few years ago, but I just checked my notes - seems like I was getting 74-78% efficiency then.

Last edited by HenryBruer on 05 Oct 2012, 11:58, edited 2 times in total.

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Post #3 made 13 years ago

by PistolPatch

Welcome aboard yno,

Saw your thread and remembered I'd written some stuff on this subject before and luckily, (for me anyway), could remember how to find my own posts again. Usually I can't

.

Info within the following posts may be of some help...

http://www.biabrewer.info/viewtopic.php ... ush#p22778
http://www.biabrewer.info/viewtopic.php ... ush#p22149
http://www.biabrewer.info/viewtopic.php ... ush#p21937
http://www.biabrewer.info/viewtopic.php ... ush#p20431

If some of the above helps, please feel free to summarise it

. It's a great question and maybe the mods can get it set up as an FAQ somewhere on the site when they finish their current to do list.

PP

If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!

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Post #4 made 13 years ago

by BobBrews

ynotnamlac,

Regular grind is good enough. The store grind is acceptable. Some brewers with mills run it through a second time at the factory settings to make sure it's perfect. There is no reason to brew with powder! Flour is for bread not beer. Flour is messy makes cloudy wort and does not appreciably increase mash conversion. Some brewers slightly mist the grain before they mill it. The idea is to keep the husk's from breaking into dust and giving a more clean mash?

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