I buy most of my grain un-ground in bulk, because I don’t have a car my local HBS is way across town.
Before brewing, I’ve been grinding grain using a food processor (with blades) until each kernel is, on average, in three or four pieces. This probably isn’t optimal, though, and I have some general questions about how to do it better.
How should I be grinding my grain?
Is there an affordable way to grind it “the right way” at home (that doesn’t involve spending hours with a rolling pin)?
Is there a particular grit I should be shooting for if I use the food processor?
How do other people who don’t buy pre-ground manage the grinding?