I and my soon to be wife have just started brewing on our own and at the moment we are using a local provider for our malt. The malt comes ground in a plastic bag and is relatively fresh but a bit unevenly ground. In the bottom of the bag there is quite a lot of malt that is almost in flour form. I have been unsure whether or not to add this flour to the brew as it tends to go through our filter and some times get stuck in our equipment.
I'm afraid it might burn at the bottom of our cooking pot if we include to much of it but I don't want to lose to much of the sugar. It has not burned yet as I have usually separated it out and put it at the top of the brew after adding water to make sure it does not fall out of the filter. This process is how ever quite tedious and I am considering whether it is necessary or not.
So to the questions! How coarse should the malt bee before malting?
I imagine differently ground malt affect the end taste and the brewing process. What are your experiences in this area?
I want as much info ass possible! Thank you for your answers.