I used to crush using a Valley Mill, but have all but abandoned it. I just have it milled at the homebrew shop. I found I was spending alot of time on brew day tinkering with getting the rollers "just right". And I only buy what i use, so I dont have all sorts if malt/specialty grains sitting around getting old and "musty". Only drawback is once it's crushed, it should be brewed fairly quickly to retain its freshness.