Shakybones
Well-Known Member
My Corona mill just arrived today. I'm going to check with the chinese restaurant down the street and see if they have any buckets I could have. If they do, I think I'm gonna go with a double bucket setup. But I might go about it the same way the guy in this video does it.
I'll also be throwing some washers on it to get the spacing right, and putting a bolt in it so I can use a drill. A bigger hopper will probably happen at some point, but it isn't a high priority for now. I'm going downstairs right now to see if I can find some washers.
Edit:
Argh. No washers to be found, but I did find a bolt for drill use.
That's some ugly junk. Mine never required washers, though I know that some do. Tightened to where I cringe a bit, it gives me completely crushed grains, decently intact husks and a fair amount of flour. Grain conditioning is very helpful in this.
I had to cut the head off a bolt and used a file to make 3 good flat areas to chuck onto (vocabulary failing due to excessive mead consumption...). My old Craftsman 3/8" 1/2 hp does wonders with the grain. I generally get my 8-15 lb. bills done in ~15-20 min.
I'd rather have less flour, but I've never had a problem with stuck sparges, so who am I to complain? I batch sparge with efficiency stuck at around 70%, so I'm no pro, but I'm happy with my results.