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- Jan 21, 2019
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I am struggling with knowing if my grains are being crushed at the correct size and in researching I found what seems to be conflicting information from glutenfreehomebrewing.com team.
In this YT video, they say that too coarsely ground malts mostly likely lead to stuck mashes even though this grain crush get the most starch.
However, this blog post says the best way to mash is making it a flour.
I had a more floury grind for my last brew and ended up causing the recirculating pump on my M&B to not function. So I thought a less coarse grind would prevent this from recurring but then I read the blog post. So now I am wondering, what is the best way to grind the grains that also does cause a stuck mash?
(For the record I am a fan of GFHB and purchase all of my materials through them.)
In this YT video, they say that too coarsely ground malts mostly likely lead to stuck mashes even though this grain crush get the most starch.
However, this blog post says the best way to mash is making it a flour.
I had a more floury grind for my last brew and ended up causing the recirculating pump on my M&B to not function. So I thought a less coarse grind would prevent this from recurring but then I read the blog post. So now I am wondering, what is the best way to grind the grains that also does cause a stuck mash?
(For the record I am a fan of GFHB and purchase all of my materials through them.)