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| − | =Evaluating the crush=
| + | #redirect [[Evaluating the Crush]] |
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| − | A good grain grist will contain an assortment of very coarse to very fine grain particles.<br>
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| − | Some amount of very fine ground grain, in the form of flour, will not be a problem, but should represent a low percentage of the total grist. Too much flour-fine grist can lead to a stuck sparge, driven by a doughy mash. The goal of the crush is to crack the grains and expose the starches within. A finer crush will increase this at the expense of removing the husks. Another penalty for too fine a crush will be residual grain particles getting through your natural "grain bed" filter and ending up in the wort.<br>
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| − | A medium crush will avoid these problems and will have comparable mashing efficiency.<br>
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| − | A very coarse crush can lead to lower mashing efficiency.
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| − | [[Category:Beer]]
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| − | [[Category:Methodology]]
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