I got my MillMaster set up, and have started experimenting with different mill gaps and speeds. I've finished with it set at 1.1mm with the feeler gauge and about 120rpm on the drill. Though I think I might slow the drill down even more.
Set at 1.1mm it has split almost all the husks in half, with not many fully intact husks, but at least it's made virtually no flour. So I gave conditioning a try, and the milled grain looks totally different. Looks like I've got about 90% of the husks still intact, but when I give them a rub they break up into a few pieces. After milling, the dry grain looks quite compact, while the conditioned grain looks "light and fluffy' if I can use that description.
So I think I've got the mill set correctly for use with the conditioned malt. If I was going to run the dry malt through, it looks to me like I would have to open the gap up a little more. I know Phil you use 1.1mm, but maybe you get away with that gap because you hand mill. Anyway, I'll know in a few days after I blow 15kg of malt on a Barley Wine.
View attachment 120131