Made a beer, that came out rather short of expected OG. So I boiled it a little longer to get expected gravity, at the expense of volume.
Got to thinking, this was from a "new" 50lb sack of briess 2-row that I'd picked up at a HBS in LaCrosse WI, and maybe it was actually old as the hills or something.
So I ground up a pound for a "test" batch, figured I'd maybe just use it for a yeast starter or something. And then I noticed that my mill had slipped from it's tightest grind to it's loosest grind.
Two more items to add to the brew-day checklist:
- Verify mill is at tightest grind
- Confirm that grain is indeed very finely ground.