Hot answers tagged grinding
You have to grind the malted rye to expose the endosperm for gelatinization and conversion. Flaked rye has already been gelatinized and can be added to the mash without any pre-processing. The rye kernel is smaller than barley. I've found that it's best to tighten up your mill a bit to give a good crush.
If you're grinding a small amount of grain for a partial mash or speciality grain additions to an extract brew, you could use a Corona mill. They don't provide a particularly good crush, and your efficiency will suffer, but if the bulk your fermentables comes from extract, it won't matter too much. And it'll be miles better than a food processor. You can ...
The best way to do it is with a grain mill. By buying in bulk, you can use the savings to amortize the cost of a mill pretty quickly. If you have a friend who also brews, you can go in together on a mill to cut the cost. The ease of use and increased efficiency from a proper crush will make you glad you got the right tool for the job.
Most likely, if it doesn't smell foul everything will be fine. I think for the most part, any lactic acid produced will primarily help to keep your mash pH a little lower (possibly buffering any salts you might add, and possibly helping to aid mash efficiency). If you wind up tasting something off, you'll know what it was that caused it and know that ...
A grain mill is definitely recommended over using a food processor - you want to actually crush the grain rather than chop it up. Crushing the grain breaks up the endosperm to provide a greater surface area, improving efficiency, but without producing excessive amounts of flour. A grain mill, particularly the 3 roller type, doesn't tear up the husks, but ...
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