Apparently neither makes nice, fine flour. But for milling your malt, it looks like you should be able to find a setting that works well. I'm surprised at how intact the husks look in your photo. Post a photo and report again next time.
Will do. With any luck, I'll be brewing again this weekend.
So the beer I brewed last weekend - the one with the OG issue - has passed through it's high growth fermentation phase. Sitting at 65-66F, bubbles in the air lock started after 10-12 hours and really kicked in after about 24 hours. I'm now at the 3 day mark and there is minimal activity in the air lock. In my older brewing days back in the mid 90's, this fermentation activity told me to get ready to bottle after 7 days. Very convenient, brew one weekend, bottle the next. Like McDonald's. But how did the yeast know to so conveniently fit my schedule?
I'm guessing, after reading Palmer's How to Brew
that the general wisdom is to now allow the yeast to pass through a maturation phase. For ales, he suggests 4-6 days at a 5-10 degree increased fermentation temperature...a diacetyl rest. That seems easy enough, but if he thinks I'm going to bottle on a Tuesday or Wednesday night, he's crazy!
1. Is 2 weeks in the primary fermenter too long for this type of beer (simple English Pale Ale)?
2. For fear of contamination, I'm not comfortable just yet to go digging into the beer/wort to draw samples for taste tests (not that I would know what diacetyl tastes like anyway) and gravity readings. Should I move the carboy into a 72 degree room for another week and a half, or just leave it be at 65-66?
I used 1 rehydrated 11g package of Lallemand Nottingham Ale yeast in this 2.75 gallon batch with an OG of only 1.030. I didn't give the little buggers much to do.