Author Topic: Re-Milling and Efficiency  (Read 1431 times)

Offline daubon

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Re-Milling and Efficiency
« on: April 19, 2010, 08:53:18 AM »
Hello All,

I also am working on increasing my Brewhouse Efficiency.  I'm currently getting about 65% for target 1.050 (pre-boil) Specific Gravities.  I read a post here a couple weeks ago about the efficiency boost some homebrewers got from using the BarleyCrusher.  Up 'til now I have been ordering my grain milled.  Under closer inspection, after mashing this weekend, I noticed a large percentage of the barley grains were whole.  I could litteraly squeeze the unconverted starch out of the husk. I still have about 25lbs of this milled barley left.  I have ordered my BarleyCrusher. 

Can I Re-Mill the barley without further concequence?
What is the recomended setting for the rollers on the BarleyCrusher for best efficiency?

Thanks
Pepe Daubon

Offline euge

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Re: Re-Milling and Efficiency
« Reply #1 on: April 19, 2010, 11:53:16 AM »
Yes.

Some brewers run their grain through twice. For the BC try the factory gap first. I'm always adjusting mine because not all malt is the same plus humidity also plays a role. Lately I've been closer the the factory 0.036" and the efficiency is just fine. What one wants to aim for is consistency not necessarily the highest efficiency. But that's my own opinion. Other's may differ.

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Online theDarkSide

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Re: Re-Milling and Efficiency
« Reply #2 on: April 19, 2010, 12:03:53 PM »
I thought my BC was factory .039, but I've never measured it.  I'm thinking of moving it down to .035 and seeing what happens.  I played with the idea of running through twice but laziness took over and that idea went away. 
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Offline daubon

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Re: Re-Milling and Efficiency
« Reply #3 on: April 19, 2010, 12:12:07 PM »
How does one measure the gap on the BC?

Online theDarkSide

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Re: Re-Milling and Efficiency
« Reply #4 on: April 19, 2010, 12:18:50 PM »
Feeler Gauge

edit:  I know some people use a credit card, but I can't remember what a CC measures at.  maybe .025?
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Offline daubon

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Re: Re-Milling and Efficiency
« Reply #5 on: April 19, 2010, 12:21:51 PM »
Duhh [To me!].  It's called stuck brain.

Thanks!

Pepe

Offline daubon

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Re: Re-Milling and Efficiency
« Reply #6 on: April 19, 2010, 12:25:49 PM »
I just measured 4 credit cards and they vary between 0.0295 and 0.0315.  What setting have you found to be best for pale malts?

Pepe

Offline euge

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Re: Re-Milling and Efficiency
« Reply #7 on: April 19, 2010, 12:37:08 PM »
It may be 0.038" IIRC duh.... I used feeler gauges bought for my motorcycle.
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Offline diybrewing

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Re: Re-Milling and Efficiency
« Reply #8 on: April 24, 2010, 08:08:47 PM »
You can definitely re-mill but use a larger gap then the factory setting or you might find yourself with a stuck mash.
FYI Most homebrew shops that will sell you a bag of crushed grain do not grind it themselves. We can buy it that way. I don't do it in my shop just because I know I just grind it myself and don't want to buy two bags of things when I can just have one bag.

In our shop we use a 0.040 setting for our Crankandstein 3d. The Crankandsteins are the best mills in my opinion and I have used almost all of them. The BS is a fine mill but the Cranks are definitely worth the extra money and the owner is extremely good about the mills and will replace/ help you fix any problem.
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Offline daubon

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Re: Re-Milling and Efficiency
« Reply #9 on: April 27, 2010, 09:05:07 AM »
Thanks!

I will post my results.  My next brew session will be in may.


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Re: Re-Milling and Efficiency
« Reply #10 on: April 27, 2010, 10:24:47 AM »
edit:  I know some people use a credit card, but I can't remember what a CC measures at.  maybe .025?

Standard credit card thickness is 0.76 mm, which is almost exactly 30 mil. FWIW that's where I have my BC set and it works well.
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