New Brunswick Craft Brewers Association
Brewing => Technique => Topic started by: jamie_savoie on November 22, 2013, 09:45:34 AM
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So for my last 2 brews I tried this technique and from now on it will be a standard procedure for me. Makes the perfect crush with most of the husk still intact, to the point that at first I thought my mill wasn’t working. Make my typical grain bill about 25% fluffier. Last night I brewed a wheat beer with 56% wheat in it with almost no rice hulls and I’m pretty sure I would’ve been fine without it. I’m hooked! :rock:
http://www.homebrewtalk.com/wiki/index.php/Malt_Conditioning
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I thought about giving this a try but I was a little hesitant. Now that I know someone is having success with it I think I'll give it a go.
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the first time I tried it I waited 12h before milling and yesterday I waited 3h before milling. Both worked but the 12h wait had a better crush
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I do this regularly as well. I got the OBK grain crusher and even with a feeler gauge, it was closing a bit when I secured it, so my gap is more like .030. I gave it a go and got a stuck sparge my first brew with it (of course), so found this process and have not had stuck sparge issues since so I haven't bothered readjusting the gap. A wheat would probably be pushing it though, so I think I will readjust before I do one.
I only leave it for 10 minutes as its enough time to soak into the husk, but you don't want the water absorbing into the core.