malt conditioning

[jamie_savoie]

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!   

http://www.homebrewtalk.com/wiki/index.php/Malt_Conditioning

[Roger]

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.

[jamie_savoie]

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

[Granty]

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.