Test sieves
These are sieves used for sieve testing milled grain (granulometry); see Sieve testing and Milling. For home brewers and most small commercial brewers, 3 sieves should provide adequate information—numbers 14, 30, and 60, plus the pan and lid.
The U.S. Standard Sieve Series is a metric system based series first suggested by the American Society for Testing and Materials (ASTM) in 1913, and they are used throughout the world.[1] The sieving method suggested here on Brewing Forward is adapted from the official protocol from the American Society of Brewing Chemists (ASBC), which is similar to the european protocol (MEBAK).
Sieve | Opening | Grist fraction | Rubber balls |
---|---|---|---|
#10 | 2,000 μm | Husks | 0 |
#14 | 1,400 μm | Husks | 0 |
#18 | 1,000 μm | Husks | 0 |
#30 | 600 μm | Course grits | 3 |
#60 | 250 μm | Fine grits | 3 |
#100 | 150 μm | Ordinary flour | 3 |
Pan | None | Fine flour | 0 |
Small selection of sites that sell serious sieves:
- KimLab brand on Amazon #14, #30, #60, pan and lid
- Gilson - Make sure to get 8" diameter. Any material is fine.
- McMaster-Carr - Get the 8" diameter.
References[edit]
- ↑ Test sieving: Principles and procedures. Advantech Mfg. 2001.