« on: March 11, 2011, 08:41:11 AM »
The concern is due to the lactobacillus that are on the grain husk. Dust from the grinding operation can cause problems in production breweries. Lots of dust (well, in some), many batches of beer in various states of fermentation in the brewhouse.
I grind the grain in the garage, and I brew in the garage. Most of the dust comes from the dough in at the mash tun. The dust has settled by the end of the boil, it seems. No problems. I am with Gordon on this, nothing to get excited about on the homebrewing level.
Edit - as far as time goes, yesterday's 10 gallon batch was 5 hours, 10 min. 1.044 Best Bitter that was batch sparged, one hour boil. Could have done a coiuple of things faster, though.
One the other end was the Bo-Pils that had a doiuble decoction and 2 hour+ boil, and was cooled down to 40F to pitch. That was a 10.5 hour day. I will do that again if the beer turns out good.