Is conditioning grains critical when lodo brewing?

[MHBT]

Seems every lodo brewer conditions their malt before milling, i fully grasp that it makes malt pliable, reduces tannins, better filter bed, but does it have any benefits on reducing oxidation in malt compounds? Clearer wort? Is it a critical step in lodo?

 

[day_trippr]

Check your other post on the same subject...

 

[MHBT]

Yeah sorry bout that, i realized i should have posted here instead of there

 

[Bassman2003]

LODO brewing really emphasizes dough in and mashing. The less powder you have in your crush helps with the oxygen interchange or gives the sulfites a better chance to win more battles. Conditioning helps you grind coarser yielding larger, more intact kernels in the mash. It is not a prerequisite though. I do not condition but choose to grind slow (45 rpm). In the end, don't shred your husks to death and contrary to opinion, you do not need a mashtun full of flour for good efficiency. Better to add more grain than pulverize from a LODO perspective.

Here is a video I did on milling:

 

[MHBT]

LODO brewing really emphasizes dough in and mashing. The less powder you have in your crush helps with the oxygen interchange or gives the sulfites a better chance to win more battles. Conditioning helps you grind coarser yielding larger, more intact kernels in the mash. It is not a prerequisite though. I do not condition but choose to grind slow (45 rpm). In the end, don't shred your husks to death and contrary to opinion, you do not need a mashtun full of flour for good efficiency. Better to add more grain than pulverize from a LODO perspective.

Here is a video I did on milling:

Bro you are the one that helped me on YT, im the one with 1,000 questions thanks my man

 

[Bassman2003]

You are welcome!