[Will's Swill]

Don't the really high efficiency breweries use immersion mills?

[denny]

I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

[tubercle]

I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

 Thanks.

You just saved me several experiments

[denny]

I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

 Thanks.

You just saved me several experiments

IF you're having efficiency or lautering problems, it's probably worth a try to see if it will help.  If you;re not, I don't see the value of it.

[tubercle]

I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

 Thanks.

You just saved me several experiments

IF you're having efficiency or lautering problems, it's probably worth a try to see if it will help.  If you;re not, I don't see the value of it.

 I have neither efficency or lautering problem but I have never been one to leave well enough alone

[a10t2]

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

I tried it about half a dozen times and found that it did improve "lauterability", in that by doing the malt conditioning I was able to run my pump wide open without compacting the grain bed to the point that it stopped flowing. After timing a couple brew days, though, I figured out that the time savings during the lauter were more than offset by the time it took to do the malt conditioning.

[euge]

Found conditioning improved the lauter slightly but not the efficiency. Even though I mashed for longer I lost 5 points and the wort looked real starchy. I recirculated this until it improved. The beer tasted great.

With conditioning I got the nice big husks though many of them were "squished" with the endosperm crushed to a fine flour inside. My dry grist results in nearly intact husks and nice fine granular flour. I'm happy with what it provides so see no need to condition in my brewery.

[ccarlson]

I've never tried conditioning, but it doesn't sound like a needed step. Besides, I don't really want excessive moisture around my bare, steel rollers.

[bonjour]

If you don't want moisture, put your grain in the oven for several hours before crushing.




Ridiculous. Absolutely.  All grain has moisture to begin with.  The question is how much do you want and how do you want to do it.

Is mash conditioning valid, absolutely.  Do you NEED it or WANT it.  That is one of many choices we all make in how each of us chooses to brew.

[52mgtd]

I mash in a 15 kettle wrapped with 3 layers of insulation.  During the summer the mash temp may droo 1-2 degrees so I never stir nor take off the lid.  Beer tastes reaaly good.Rich

[ccarlson]

You can add all of the extra steps you want to in brewing your beer, but I like to keep it simple.