The Crush

[Maxt]

Good Day
I like the no crush, no mash, no boil method. I call it the "grain in the bag".

Isn't the no crush, no sparge no boil method called VB?

I found I got waaay better efficiency when I started crushing finer.

I also had a bottom plate welded onto my Beerbelly FB (as my esky wasn't flat bottomed, slighty v shaped). Now It sparges like a dream, even with Wheat beers.

 

[Ducatiboy stu]

The best crushing method would have to be "wet milling"

Spraying the malt with water to attain the desired strike temperature, then passing it through smooth rollers. This has the effect of producing a fine crush without affecting the husk and therefore reducing the risk of a stuck sparge. The starch granules are effectively encased in a wet and warm package that won't pass through the false bottom.

Another advantage is that enzymes are activated before mash in.

But, as mentioned before, mash filters are the best way of getting maximum yield. Crush all the malt into a fine powder, without the worry of a stuck sparge.

WJ

Wetting the grain before you crush does give better results. Adding about 100mls of cold water the 5kg of grain, mixing thourouly, then let it sit for 10-20mins ( no longer than 20mins )make the husk soft but keeps the the rest hard. When you crush it, the husks stay intact because they are soft but you can still get a nice floury crush

 

[warrenlw63]

This is what I just crushed up for today's brew.

I hid all the uncracked grains so Darren would not see them. The whole 120 of them.

cheers
johnno

Smells nice Johnno.

Warren -

 

[Stuster]

Wetting the grain before you crush does give better results. Adding about 100mls of cold water the 5kg of grain, mixing thourouly, then let it sit for 10-20mins ( no longer than 20mins )make the husk soft but keeps the the rest hard. When you crush it, the husks stay intact because they are soft but you can still get a nice floury crush

Stu, not sure what mill you have, but I tried that ages ago with my Barleycrusher. Not pretty, lots of gunking up of the mill and it took a fair bit of cleaning up as well. For BC owners, I'd say not to try this at home.

Anybody else tried this with a BC?

 

[wessmith]

This is what I just crushed up for today's brew.

I hid all the uncracked grains so Darren would not see them. The whole 120 of them.

cheers
johnno

Johnno, that is a very course crush. plenty of large chunks of starch and possibly some that will not fully hydrolise. Do a starch test on your spent grist to see how much you have left behind. It all depends on your false bottom and the malt itself, but I would be looking for a bit finer crush but no more tha 10 to 15% max flour.

Wes

 

[johnno]

Johnno, that is a very course crush. plenty of large chunks of starch and possibly some that will not fully hydrolise. Do a starch test on your spent grist to see how much you have left behind. It all depends on your false bottom and the malt itself, but I would be looking for a bit finer crush but no more tha 10 to 15% max flour.

Wes

Hi Wes,
Thanks for the tip. Yes my gap is set quite wide. This is due to my rollers spinning way to fast. I purchased Millet Mans (thanks mate) previous mill and that is how it came. The problem is that because of the fast spin it has a problem gripping the grain if I close the gap up any more. I will do something about it one day but am ok with it for now.

I still get around 75% efficiency and it will do me for now.

cheers
johnno

 

[NRB]

I hid all the uncracked grains so Darren would not see them. The whole 120 of them.

Missed one Johnno:

Stu, not sure what mill you have, but I tried that ages ago with my Barleycrusher. Not pretty, lots of gunking up of the mill and it took a fair bit of cleaning up as well. For BC owners, I'd say not to try this at home.

Anybody else tried this with a BC?

Yep, same result as you Stuster. Needless to say, I crack dry now and haven't considered attempting the experiment again.

 

[kevnlis]

Missed one Johnno:
View attachment 17648

"Wally the Whole Barley" :lol:

 

[oldbugman]

I spotted that exact one aswell.. but didn't want to stirr the mash.

 

[johnno]

Missed one Johnno:

Darn it. 45 minutes into the boil now. Can I reverse the whole process. Will the tannins extracted form those 120 grains wreck my brew?
You blokes spoilt my day now .. LOL

cheers
johnno

 

[Ducatiboy stu]

Stu, not sure what mill you have, but I tried that ages ago with my Barleycrusher. Not pretty, lots of gunking up of the mill and it took a fair bit of cleaning up as well. For BC owners, I'd say not to try this at home.

Anybody else tried this with a BC?

I have one of these....




The idea is to dampen the grain, not to make it wet....hence you will only need a SMALL amount of water....1/4 of a cup is enough...just make sure you mix properly

 

[Stuster]

Yep, only used a bit of water, mixed it, waited ten minutes, no dice. It looks from the picture like the knurl on that mill isn't as raised as with the BC which might explain the difference. Seems like NRB had the same experience as me anyway.

 

[Ducatiboy stu]

Maybe the knurl and roller size have an effect...but as long as it was not to wet, I have yet to have a problem

 

[Whistlingjack]

Maybe the knurl and roller size have an effect...but as long as it was not to wet, I have yet to have a problem

Yep, the smoother and larger diameter of the rollers, the better. I have a BC and I'm not going to attempt wet milling. BTW, the mixed water is warm, to start the enzymes.

Also, the knurl on the larger mills is spiralled, allowing for better movement through.

WJ

 

[bonj]

Maybe the knurl and roller size have an effect...but as long as it was not to wet, I have yet to have a problem

View attachment 17650

Is that a grain that didn't get crushed? Where's my coathanger?

 

[Tony]

I have a good measure for adding water to the grain before milling. a small baby food jar for 5kg and a large baby food jar full for 10kg.

Ive been using this method for years.... since i started actually and it works a treat. Once it soaks into the kusks there is "NO" moisture detectable to the touch. I still get dust from my mill (same as Stu's) and the husks are almost completly whole with a fine grist and flour that gives me fast sparges and 80+% efficiency.

If the wetted grain clogged up the mill, you must have had it to wet.

cheers

PS..... nice mill Stu!

 

[Ducatiboy stu]

Is that a grain that didn't get crushed? Where's my coathanger?

Rat poo....