Brendan wrote:If using Brew In A Bag method, can you get away with going a bit finer for better efficiency? Or do you still require the filtering properties of the husks to some degree? My thinking is with a good BIAB bag, the mesh is so fine it should take everything with it...?
Kravin wrote:Brendan wrote:If using Brew In A Bag method, can you get away with going a bit finer for better efficiency? Or do you still require the filtering properties of the husks to some degree? My thinking is with a good BIAB bag, the mesh is so fine it should take everything with it...?
Definitely you can go finer, maybe as low as .6mm, but you don't want flour. Milling the grain too fine will also extract tannins into the beer giving you a grainy flavour and astringency (think of sucking on a tea bag) in the final product. You will also end up with more trub at the end of the boil which you'll need to allow for in your volumes.
Brendan wrote:
I wonder if those off flavours carry through in the distilling world...either way, I'm sure a good beer makes a better whisky than a crap beer! :D
Brendan wrote:Yeah for sure mate...if you ran Tomato Paste Wash slowly through a pot still, well you'd have shit tasting tomato schnapps :laughing-rolling:
Brendan wrote:Yeah for sure mate...if you ran Tomato Paste Wash slowly through a pot still, well you'd have shit tasting tomato schnapps :laughing-rolling:
Yeah it's hard to fathom, but the tomato paste is just a nutrient for the yeast. And we use it when making a neutral because you are only extracting the pure ethanol at 92-95%, which has no flavour.
sam_and_liv wrote:Kravin, thanks for the info mate.
I thought it would be piss poor efficiency!
Next time I will crush it finer and use a bit less until I get the hang if it.
sam_and_liv wrote:The protein rest is there to stop my still from puking its guys out when I run it.
sam_and_liv wrote:I also have a few jugs full of grain in the fermenters so hopefully there is a tiny bit more conversion happening, this is also the reason for not boiling.
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