I used my thermomix to grind some malted barley for a mash last night and am concerned I may have ground the barley too fine.
It was my first go at all grain and I did the conversion at 65°C and it ended up at 1.055 so I'm happy enough with that.
On further reading though I am worried that I ground it too fine and the husks may cause some bad flavours during fermentation...
I filtered out any large particals as I did the conversion in a brew in a bag, but will the husks (that were ground to a near flour like consistency and hence dissolved into the solution) cause any dramas?
I will invest in a grain mill before I do any AG again, but I am just curious to know whether ground barley husks will adversely affect my end product.
Sorry if this is a daft question.
Thanks