Hey peeps. So I know that mill gaps need to be adjusted based on the system you're using. I also know that different people use different gaps with success. However, my question here is just a starting point as I'm still fairly new with a mill.
I have the MM3 and my recipe for tomorrow consists of the following....
Pilsner
Oat Malt
White Wheat
Honey Malt
Acidulated Malt
From my experience with the MM3 so far, I plan to mill the Pilsner, Honey, and Acidulated at .032" gap. I've actually tried to go smaller and the kernels just don't make it between the rollers so .032" seems to be my minimum gap for those grains.
I also plan to do the white wheat at .026".
What I'm not sure about is the oat malt. What would be a good gap to start with on the oat malt? In a couple of previous threads here, I've read .022" as well as .025". Will the .026" that I am going to use with the Wheat be OK for the oat malt?
Thanks in advance.
I have the MM3 and my recipe for tomorrow consists of the following....
Pilsner
Oat Malt
White Wheat
Honey Malt
Acidulated Malt
From my experience with the MM3 so far, I plan to mill the Pilsner, Honey, and Acidulated at .032" gap. I've actually tried to go smaller and the kernels just don't make it between the rollers so .032" seems to be my minimum gap for those grains.
I also plan to do the white wheat at .026".
What I'm not sure about is the oat malt. What would be a good gap to start with on the oat malt? In a couple of previous threads here, I've read .022" as well as .025". Will the .026" that I am going to use with the Wheat be OK for the oat malt?
Thanks in advance.