I have been tracking this thread for a while now becauase I have an atlas pasta maker. I finally took some action tonight. I went with the drill method, and I think it worked pretty well, though I could probably use to score it up a little more. It only took me about 15 minutes to score the rollers, and it was very easy with a small drill bit.
For all your good suggestions, I hoped to return the favor by doing a little experiment. Here are 4 different crushes using the
noodler. I ran a little bit of grain through settings 2, 3 and 4, and I ran one sample through the #2 setting twice, as it was suggested earlier in the thread. The smaller the #, the large the space between the rollers.
You can see that it really doesnt matter how many times you put it through, as the #2 setting looks the same whether you run it through once, or twice. I found that it took a while on the #4 setting, as the grains just spun on top of the rolling rollers (maybe I need to score it more). It didnt all want to go through easily, and I had to jostle it to make the grains catch. This could possibly be rectified by scoring the rollers a bit more.
So, what do you guys think is the best crush? Also, I mash in a keggle with a false bottom. I have only brewed one all grain batch so far, so i dont know what the F*#! a good crush looks like. Im still working on my fly sparging technique. Which crush is best for this type of mash setup?