Beersk, I am right there with you on my gap settings. Last several brews I had it set at 1.032 and very slow runnoffs, thinking about going back to 1.035 and seeing where that gets me. I have been happy with my efficiency at 1.032, just taking a little longerNah, Dave, you're definitely not being ignored. I had my mill gap set at .032" for a while, but was starting to see some slower runoffs, and didn't care for that. So I widened it back to .035" and it's been fine since.That kinda makes sense. I still say grinding finer works though.
I feel we're being ignored. Here, let me be more clear:
There's no need to dick around with mill gap settings. If you don't crush the wheat properly, your efficiency will suffer. If you don't crush the wheat properly, you aren't crushing anything hard enough. Set the mill gap tighter, and crush everything tighter. That includes barley malt, wheat malt, rye malt, oat malt, corn malt (where can I buy some of that!?), you name it. Set the gap tighter, crush everything harder, and be done with it.
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I think I will try decocting on my next hefe. Might be done brewing hefes for the year though. Maybe I'll do a winter hefe, for kicks. Decocting is always good to do in the winter when it's chilly inside.