I have no idea about the mill gap size, because I never measure it. I eyeball it erring on the side of too big, mill, and examine the result. I doubt my mill and your mill or grains are the same anyway, so whatever number I'd give you would produce different results.Ok, cool. Thanks for the input! What gap setting would I be shooting for, say .5mm? How would that compare to the flour mill, @whattabrau ?
A brewmaster told me some time ago to set my gap to the width of a credit card at the numbers on the card. Since then I have always hit my "numbers" with that setting on a cheap 2 roller mill.Ok, cool. Thanks for the input! What gap setting would I be shooting for, say .5mm? How would that compare to the flour mill, @whattabrau ?
Yes and no. See my first post in this thread. If you choose to leave some starch unconverted, it's your prerogative as a homebrewer.Looking into it, it looks like wheat starts gelatinizing at 125*F, so it looks like there's nothing to worry about.
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