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How does this crush look?
  • C_BC_B
    Posts: 76,481
    Well?
    IMAG0922.jpg
    2560 x 1440 - 545K
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 76,481
    This was the first bit, then I adjusted out just a tad to get the first pic.
    IMAG0920.jpg
    1440 x 2560 - 656K
    "On it. I hate software." ~Cpt Snarklepants
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    Looks fine, I think.
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  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    I either see some uncrushed grains or just some supremely intact husks.
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  • C_BC_B
    Posts: 76,481
    There is minimal uncrushed grains. I was afraid of going tighter.
    "On it. I hate software." ~Cpt Snarklepants
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    What mill are you using?
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  • C_BC_B
    Posts: 76,481

    What mill are you using?



    This one. Although I attached a drill to it. Screw that hand crank noise.
    "On it. I hate software." ~Cpt Snarklepants
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    Bueller? Bueller?
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  • ThymThym
    Posts: 100,768
    Second pic is stuck mash city. First pic looks ok. I assume you are using something like a corona mill, not a roller mill.

    A roller mill crushes and won't chop up the grain like that second pic usually.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 76,481
    Lakewood said:

    Second pic is stuck mash city. First pic looks ok. I assume you are using something like a corona mill, not a roller mill.

    A roller mill crushes and won't chop up the grain like that second pic usually.



    Correct. Corona. To go from the first pic to the second pic (or rather second to first...) I backed out the adjustment screw maybe an 1/8 turn. Maybe that far. I think I need to condition the grain with a half cup of water sprayed over it and let it sit for a few hours next time.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 100,768
    Conditioning should help a little. Anything to make the husk more pliable. But I don't think you will get much better with the corona since its more of a cutting mill than a rolling style.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 76,481
    Lakewood said:

    Conditioning should help a little. Anything to make the husk more pliable. But I don't think you will get much better with the corona since its more of a cutting mill than a rolling style.


    Maybe I crush it a bit finer and toss in a bit of rice hulls with every batch. I'm ok with that.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 100,768
    C_B said:

    Lakewood said:

    Conditioning should help a little. Anything to make the husk more pliable. But I don't think you will get much better with the corona since its more of a cutting mill than a rolling style.


    Maybe I crush it a bit finer and toss in a bit of rice hulls with every batch. I'm ok with that.


    That's probably the best you can do.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,034
    i'd take the crush in the first pic over the stuck sparge in training in the second pic. have you tried running it through the first setting twice? that might give you a more thorough crush without shredding the husks as much.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 76,481

    i'd take the crush in the first pic over the stuck sparge in training in the second pic. have you tried running it through the first setting twice? that might give you a more thorough crush without shredding the husks as much.



    I have not. I actually never thought of that. I suppose I just figured that if I ran it through twice it would get crushed up more. Not necessarily crushed the same but more consistently. Either way, this is the second batch I've ran through this mill so I'm definitely looking for ways to improve.
    The efficiency on this batch wasn't good. Before blaming the crush I'm going to rule out the stupid thick mash I had today. I'm sure that hurt a little.
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 72,164
    C_B said:

    i'd take the crush in the first pic over the stuck sparge in training in the second pic. have you tried running it through the first setting twice? that might give you a more thorough crush without shredding the husks as much.



    I have not. I actually never thought of that. I suppose I just figured that if I ran it through twice it would get crushed up more. Not necessarily crushed the same but more consistently. Either way, this is the second batch I've ran through this mill so I'm definitely looking for ways to improve.
    The efficiency on this batch wasn't good. Before blaming the crush I'm going to rule out the stupid thick mash I had today. I'm sure that hurt a little.


    I've pulled some of my best efficiency with a thicker mash, less mash water means you can rinse with more... as long as everything gets properly wetted and temps are stable throughout.
  • JerryJerry
    Posts: 72,164
    As to you're crush: looks good to me. If it's not getting stuck try it a hair finer (or mill twice). Use a feeler gage so you know how it's really set. Measure the gap on three spots on the mill as those things are not built like jet engines. As you brew more than I; you can test things. Take the gap down .001" every time till things start run too slow.
  • JerryJerry
    Posts: 72,164
    Also tell me said measurement as I recently picked up on of those at a flea market.
  • FuzzyFuzzy
    Posts: 46,034

    As to you're crush: looks good to me. If it's not getting stuck try it a hair finer (or mill twice). Use a feeler gage so you know how it's really set. Measure the gap on three spots on the mill as those things are not built like jet engines. As you brew more than I; you can test things. Take the gap down .001" every time till things start run too slow.



    can you measure the gap on these? i thought that part was enclosed.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 76,481
    The gap is open and could be measured. But the rotating plate is really sloppy. I'm not sure measuring is possible.
    "On it. I hate software." ~Cpt Snarklepants
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    Run some grain into the plates to preload then measure
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  • C_BC_B
    Posts: 76,481

    Run some grain into the plates to preload then measure



    Good call.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,225
    I have been debating on getting one of these... or just shooting the works for a roller mill.... I am going to keep an eye on this... your experience will help me make up my mind before its all over
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • JerryJerry
    Posts: 72,164

    Run some grain into the plates to preload then measure


    This. Or if you have three sets of gages....

    I've been using a meat grinder with a grain mill attachment. I swapped around some hardware so it has some slop and it works well. I also have a stone flower mill, but that's useless for brewing. Just picked up the corona style and haven't played with it yet.
  • C_BC_B
    Posts: 76,481

    Run some grain into the plates to preload then measure


    This. Or if you have three sets of gages....

    I've been using a meat grinder with a grain mill attachment. I swapped around some hardware so it has some slop and it works well. I also have a stone flower mill, but that's useless for brewing. Just picked up the corona style and haven't played with it yet.


    Meat grinder isn't far away from the corona. It's a great mill for the price, but takes a bit a finesse to get it where you want it.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,225
    Hmmmmm .... I have a very old hand crank meat grinder .... what do I need to do to convert?????????

    It looks much like a corona mill ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.