Working through Kunze: Wort Production, Malt Milling (3.1)

Wort making

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mchrispen
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby mchrispen » Wed May 04, 2016 1:14 pm

I malt condition with SMB as well. You can really smell the difference between conditioning with and without SMB. Oxidation begins the second the malt gets wet. If you can smell it, then it's no longer in your beer.


Using the same strength solution @ 100 mg/l?
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Brody
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby Brody » Wed May 04, 2016 3:29 pm

mchrispen wrote:
I malt condition with SMB as well. You can really smell the difference between conditioning with and without SMB. Oxidation begins the second the malt gets wet. If you can smell it, then it's no longer in your beer.


Using the same strength solution @ 100 mg/l?


Looks like it -

Post by wobdee » Wed May 04, 2016 9:59 am
I've been conditioning my grain for over a year, efficiency has pretty much stayed the same as before but I get a much better crush with less flour. Lately I've been spraying conditioning water with 100mg/l smb hoping it helps some.
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Ancient Abbey
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby Ancient Abbey » Wed May 04, 2016 3:57 pm

mchrispen wrote: Using the same strength solution @ 100 mg/l?


It's actually a bit stronger. The lowest I can measure out is 100 mg, so I put that into the amount of water I need to condition. I would estimate most times I am right around 200-300 mg/L. Even if I used the entire amount (which I don't), then I'm still only adding an extra 100 mg to the mash, or an extra 4 mg/l.
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby Brody » Wed May 04, 2016 4:11 pm

Preboiling the water as well?
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby Ancient Abbey » Wed May 04, 2016 6:20 pm

No, straight out of the RO
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby wobdee » Wed May 04, 2016 6:39 pm

My scale reads to the mg so I'm pretty close to100mg but usually go a bit over
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby bjanat » Wed May 11, 2016 7:24 am

It seems nobody likes corona mills. But would they be OK/less bad if the malt is conditioned?


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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby brewcrew7 » Wed May 11, 2016 11:22 am

I started about 10 years ago with a corona mill and still use it from time to time on small batches. I moved away from it on larger batches since now I can mill my own grain at my LHBS. I've never tried malt conditioning, but if I did, using the corona would be my immediate option to go straight into the mash at home. I would suppose the conditioning would help with the shredding that corona mills typically do.
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Re: Working through Kunze: Wort Production, Malt Milling (3.1)

Postby Weizenberg » Sun May 15, 2016 6:12 pm

This one (made in Germany), served me well thus far http://www.mattmill.de/mattmill-kompakt/
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