Working through Kunze: Wort Production, Malt Milling (3.1)
Posted: Wed May 04, 2016 9:44 am
Yesterday I worked through Chapter 3 (Wort Production) Section 1 (Milling) of Kunze. I have to admit, any knowledge gained here is bittersweet since I don't own a mill and am trying to hold off on the purchase until I own a home.
There were a few key takeaways and surprises that I had:
1) He outlines 3 categories of milling - Dry, Wet, and Hammer. I'm assuming everyone here dry mills?
2) When Kunze describes the conditioning process it was no surprise as I've read your approach on it. But there was one shocker in 3.1.3.6 under advantages: "The Yield and Final Attenuation are increased" and "A faster iodine normality is obtained during mashing". Really?? The lautering benefits make sense but I'm trying to wrap my head around how conditioning would affect attenuation & yield, unless it's related to a more thorough grind.
3) Concerning Oxygen: Kunze states that after milling "oxidation processes begin immediately & microbes develope, especially in conditioned grist". There's the big argument for milling at home. At present I have the homebrew shop mill it for me and often buy a day or two before. I actually drive about 45m-60m to this shop (Keystone Homebrew) as they have by far the best selection in the area. But it may be worth while for me to join a local club that allows use of a mill at a closer shop (Phila. Homebrew Outlet) and I can buy in bulk. I just hate frequenting shops that suggest Breiss C-60 when you ask for Weyerman Carahell... but it should shorten my mill to mash time and allow me to condition it myself.
I'm also wondering if there is any practical way to purge some of the 02 in the grain. My idea is to put the grain in my brew bag, put the bag in a corny keg, hook nitrogen (or at least 75/25 beer gas) into the liquid out post, and purge away shaking up the keg to mix up the malt. No idea if this would work.
Any thoughts or other big points related to Milling you guys have experienced?
There were a few key takeaways and surprises that I had:
1) He outlines 3 categories of milling - Dry, Wet, and Hammer. I'm assuming everyone here dry mills?
2) When Kunze describes the conditioning process it was no surprise as I've read your approach on it. But there was one shocker in 3.1.3.6 under advantages: "The Yield and Final Attenuation are increased" and "A faster iodine normality is obtained during mashing". Really?? The lautering benefits make sense but I'm trying to wrap my head around how conditioning would affect attenuation & yield, unless it's related to a more thorough grind.
3) Concerning Oxygen: Kunze states that after milling "oxidation processes begin immediately & microbes develope, especially in conditioned grist". There's the big argument for milling at home. At present I have the homebrew shop mill it for me and often buy a day or two before. I actually drive about 45m-60m to this shop (Keystone Homebrew) as they have by far the best selection in the area. But it may be worth while for me to join a local club that allows use of a mill at a closer shop (Phila. Homebrew Outlet) and I can buy in bulk. I just hate frequenting shops that suggest Breiss C-60 when you ask for Weyerman Carahell... but it should shorten my mill to mash time and allow me to condition it myself.
I'm also wondering if there is any practical way to purge some of the 02 in the grain. My idea is to put the grain in my brew bag, put the bag in a corny keg, hook nitrogen (or at least 75/25 beer gas) into the liquid out post, and purge away shaking up the keg to mix up the malt. No idea if this would work.
Any thoughts or other big points related to Milling you guys have experienced?