I currently mash about 10 hours...this is ONLY because I mash in before work and let it sit all day (temp controlled) and brew when I get home. I do this because it cuts down on my actual time spent.
My question is...since I am mashing for an extended time...is there any difference or advantage in conversion efficiency between grain that is crushed very fine for BIAB over a standard or "coarse" crush for a traditional mashing?
I know a finer crush will achieve full conversion in a shorter period of time.
But since I am letting the mash go for hours anyway...would a much coarser crush still reach the same full conversion efficiency, but just taking longer to happen? I figure when I pull the BIAB bag, a coarser crush will drain much faster and more completely with less squeezing.
My question is...since I am mashing for an extended time...is there any difference or advantage in conversion efficiency between grain that is crushed very fine for BIAB over a standard or "coarse" crush for a traditional mashing?
I know a finer crush will achieve full conversion in a shorter period of time.
But since I am letting the mash go for hours anyway...would a much coarser crush still reach the same full conversion efficiency, but just taking longer to happen? I figure when I pull the BIAB bag, a coarser crush will drain much faster and more completely with less squeezing.