loco88
Well-Known Member
- Joined
- 30/4/14
- Messages
- 92
- Reaction score
- 9
So I'm at my wits end, I thought I'd solved my problem but early taste tests indicate I haven't. I BIAB and my timeline with this setup goes like this:
Beer 1: Bought milled grain from LHBS. what was meant to be a 7ish% Saison ended up something like 3%. Brewhouse efficiency was at 49%
Got a Corona mill to try and tweak. Mucked around with it and some Pils malt and found a setting to get 69%.
Beer 2: Undrinkable. What I think is astringency but I can't be sure as I'm unfamiliar with actually tasting that sorta stuff.
Beer 3: Same god-awful flavour.
Beer 4: Adjusted the mill so that it wasn't grinding so finely, figured I'd sacrifice some ABV in order to make it drinkable. Early taste tests (it's not yet carbed) suggest that it's better, but that flavour is still there.
So basically I'm thinking that it's me or my mill. Seems like when I widen the gap on the mill way too much grain goes through untouched, but I don't know what to do. Also I use 5-Star 5.2 because I don't have the equipment or knowledge to be mucking about with my water chemistry.
Any suggestions for how I can figure this out? What can I do? Has anyone been brewing successfully with a Corona mill? I have the unmilled grain at home for an APA but I really don't want another batch of utter shit. Should I just buy my grain milled and accept whatever efficiency that gives me?
Beer 1: Bought milled grain from LHBS. what was meant to be a 7ish% Saison ended up something like 3%. Brewhouse efficiency was at 49%
Got a Corona mill to try and tweak. Mucked around with it and some Pils malt and found a setting to get 69%.
Beer 2: Undrinkable. What I think is astringency but I can't be sure as I'm unfamiliar with actually tasting that sorta stuff.
Beer 3: Same god-awful flavour.
Beer 4: Adjusted the mill so that it wasn't grinding so finely, figured I'd sacrifice some ABV in order to make it drinkable. Early taste tests (it's not yet carbed) suggest that it's better, but that flavour is still there.
So basically I'm thinking that it's me or my mill. Seems like when I widen the gap on the mill way too much grain goes through untouched, but I don't know what to do. Also I use 5-Star 5.2 because I don't have the equipment or knowledge to be mucking about with my water chemistry.
Any suggestions for how I can figure this out? What can I do? Has anyone been brewing successfully with a Corona mill? I have the unmilled grain at home for an APA but I really don't want another batch of utter shit. Should I just buy my grain milled and accept whatever efficiency that gives me?