I'm currently talking to local mills about sourcing milled grains and there's a lot of different notions on what size milled grains we want.
I've seen a lot of discussion about corn and how it needs to be ground pretty much into cornmeal to get a good yield because of the cell walls breaking down and more surface area and etc...
So does everyone use grain flour essentially when mashing? Whether its rye, wheat, barley, or millet?
We do plan on doing grain in by the way and will have the necessary equipment to deal with it.
We use 1/8 screen in our hammermill. Obviously, it allows particles 1/8" or smaller to pass through, but quite a bit is ground into a flour-like consistency.
We use a burr mill, and grind corn, wheat and barley all about the same...1/8"(ish)