Looking to see how decent my hand mill is at crushing grain. I'm still a bit low on mash efficiency so I have had to add grain to hit OG. The hand mill is just temporary. Still waiting on the real mill to ship.
Would a longer mash help any?With that crush just be sure to hit gel temp too... then time is your friend.
After you hit gelatinization temp for your malt, yes. Then it's fully accessible to the enzymes and they can chew.Would a longer mash help any?
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