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.