ready crushed grain

[rbpine]

Hi guys ime new on here' happy new year to you all.
i am not realy new to all grain brewing.but just started buying grain in 25 kilo sacks ready crushed.
And a recent 3 kg bag of crystal malt (brupacks) seemed to be all husks with no taste "and after the mash hardly any colour.

So it made me think out when you weigh out the grain for a particular brew from a big sack
you get different cocistancies of flour and husks.
sometimes more flour than husks and sometimes vise versa
i am wondering whether it would be better buying whole grain and a grain crusher?
anyone got sany thought s on this .?
thanks in advance

[BenB]

I think the general consensus is that you're much better off crushing your own. I haven't had a chance to test this theory yet as I only assembled my Bulldog mill last night! You can also condition grain if you crush you own (this involves wetting the malt prior to crushing which allows a finer crush without turning it into flour and causing stuck mashes).

So it keeps better uncrushed, it's slightly cheaper and it tastes better.

[rbpine]

Thanks for the reply
i think on what you say answers all my suspicions and I'll be getting a grain mill soon "
You mentiond bulldog where can i find details please?

[GrowlingDogBeer]

I've always used crushed and buy in bulk, I can't say I've ever noticed a problem. Lots of people use crushed grain.

I always buy my grain freshly crushed from the malt miller, so I don't have to worry about how old it is before I get it.

[rbpine]

Thanks for reply
i havent had any problems myself realy with ready crushed ..
so i suppose the question sounded stuped"
it was just the ready packed brupacks malt that started me wondering. "
Maybe it was just the end of a batch and all i got was the husks"
But wont buy that brand again
and i will try crushing my own to compare
thanks all