|
Post by gusso on Sept 1, 2021 15:47:15 GMT -6
I still want to play around with the settings some more. This is ground pretty fine.
|
|
|
Post by brewbama on Sept 1, 2021 19:11:31 GMT -6
I adjust the mill so 60 of 100 grams remains on a No 14 sieve (40% in the catch plate below). At that setting I know my mash won’t stick (recirculate the entire mash) yet I get 73% efficiency in those batches with 10-12 lbs of grain ( a bit higher efficiency for lighter batches). I worked my way to 60% thru trial and error over time. Sent from my iPad using Tapatalk
|
|
|
Post by zymot on Sept 1, 2021 21:45:54 GMT -6
I watched a video on the Mighty Mill. That is one beefy heavy duty looking mill for the homebrew market.
|
|
|
Post by Ken on Sept 2, 2021 7:58:18 GMT -6
I watched a video on the Mighty Mill. That is one beefy heavy duty looking mill for the homebrew market. Let's all buy one, shall we?
|
|
|
Post by Seven on Sept 2, 2021 8:49:16 GMT -6
Group buy!!!
|
|
|
Post by Ken on Sept 2, 2021 9:39:02 GMT -6
I still want to play around with the settings some more. This is ground pretty fine. This is one of those homebrewing boogeymen. A long time ago they would say that you want to "lightly crack" your grains with your mill and that you don't want to pulverize it. A little later there would be some people saying that the grains need to be crushed more. Then some others would say "Crush your grain until you're scared. Then crush it again!". I'm honestly not sure where the sweet spot is. If you lightly crack it open will you suffer some efficiency and yield issues? If you crush the bejesus out of it will you introduce harsh flavors from the husk being so damaged? Will you have runoff issues? I wonder if there was a Brulosophy experiment on this. Not that I think their stuff is the best measuring stick but it would be good to know. Gusso, I feel like this is well-milled grain.
|
|
|
Post by denny on Sept 2, 2021 12:58:40 GMT -6
I still want to play around with the settings some more. This is ground pretty fine. This is one of those homebrewing boogeymen. A long time ago they would say that you want to "lightly crack" your grains with your mill and that you don't want to pulverize it. A little later there would be some people saying that the grains need to be crushed more. Then some others would say "Crush your grain until you're scared. Then crush it again!". I'm honestly not sure where the sweet spot is. If you lightly crack it open will you suffer some efficiency and yield issues? If you crush the bejesus out of it will you introduce harsh flavors from the husk being so damaged? Will you have runoff issues? I wonder if there was a Brulosophy experiment on this. Not that I think their stuff is the best measuring stick but it would be good to know. Gusso, I feel like this is well-milled grain. I believe I'm the one who first said crush til you're scared. That's what worked for my system. But everyone needs to determine it for their own system. That's why I get so cheesed when someone asks what they should set their mill to. Ever notice how they get a dozen different replies? No Brulosophy experiment is needed. DO YOUR OWN!!!
|
|
|
Post by brewbama on Sept 2, 2021 13:00:57 GMT -6
I think every system and/or grain bill has a sweet spot. IMO it’s a balance between lauter ability and efficiency.
Sent from my iPhone using Tapatalk
|
|
|
Post by denny on Sept 2, 2021 13:30:59 GMT -6
I think every system and/or grain bill has a sweet spot. IMO it’s a balance between lauter ability and efficiency. Sent from my iPhone using Tapatalk Yeah, that's how I've always looked at it. When I used the cooler/braid system, lauterability was never an issue. I even tried using flour once and it was no problem. My GF tolerates a very fine crush, but not that fine. Example of system dependency.
|
|
|
Post by Ken on Sept 2, 2021 14:39:34 GMT -6
I almost never have runoff issues. It has happened very rarely where I might get a very compacted grain bed and have some issues (slow runoff, a possible stop) but then I transfer warm sparge water, stir and runoff again and the second runoff always finishes without issue. I run my grain through the mill twice and the crush seems reasonable to me. Not many intact kernels and not a lot of pulverized material.
|
|
|
Post by gusso on Sept 2, 2021 14:47:18 GMT -6
The Aussie Geared 3 Roller Malt Muncher is the exact same mill. Not many videos out there but here's this.
I think I can give a thumbs up for the Mighty Mill 3 Roller Mill. If you need a new mill, you can do worse.
|
|
|
Post by gusso on Sept 2, 2021 17:14:12 GMT -6
Although, I'm hesitant anymore recommending things. I'm afraid what works well with me, doesn't have the same result with others. YMMV.
|
|
|
Post by gusso on Sept 22, 2021 15:06:03 GMT -6
One more thing, the hopper was advertised as holding 7# of grain, I'd put it closer to 9#. Can't find a fault yet.
|
|
|
Post by gusso on Sept 29, 2021 16:03:22 GMT -6
Still impressed.
|
|
|
Post by Ken on Sept 29, 2021 16:24:59 GMT -6
I assume you will stay impressed. The geared design makes it so that it would never fail. If this Crankenstein ever made me swear so much that I wanted it gone, I would get the mill that you got knowing that it could be the last one I would ever need. That "passive roller" idea with the concept that the grain would always make the rollers spin... not so great.
|
|