I've searched for a past post on this but failed to find anything relevant.
"Brewing for Dummies" says that high kilned malts should not be milled as they create a find grist that ends up as a dark brown/gray slimmy sludge in the boil kettle.
I'm brewing a brown porter, which has brown malt and chocolate malt in the mix. I bought the grains pre milled as that's the only way my home brew shop sells it. And yes ~I've gottne a dark brown sludge that blocks up muslin when I strain into the feermenter.
Should brown malt be milled or not? Likewise chocolate malt?
"Brewing for Dummies" says that high kilned malts should not be milled as they create a find grist that ends up as a dark brown/gray slimmy sludge in the boil kettle.
I'm brewing a brown porter, which has brown malt and chocolate malt in the mix. I bought the grains pre milled as that's the only way my home brew shop sells it. And yes ~I've gottne a dark brown sludge that blocks up muslin when I strain into the feermenter.
Should brown malt be milled or not? Likewise chocolate malt?
