Is pulverizing the grains 'til pretty fine and floury going to be inadvisable? Being as it's BIAB I'm thinking I don't need to worry about a stuck lauter or sparge so I could get away with going as fine as is possible with the food processor/blender, and generally one of the keys to decent efficiency with traditional mashing is ensuring a good, even, crush, isn't it?
The bag I'm using is a really fine mesh. Could one reason for not going too fine be because it contributes to having a lot more material in the wort which will end up as cold break and increase trub volume? Any opinions or advice gratefully accepted.
