I buy most of my grain un-ground in bulk, because I don’t have a car my local HBS is way across town. Before brewing, I’ve been grinding grain using a food processor (with blades) until each kernel is, on average, in three or four pieces. This probably isn’t optimal, though, and I have some general questions about how to do it better. How should I be grinding my grain? Is there an affordable way to grind it “the right way” …

I ran out of time grinding last night, even though I had already conditioned my grain: are there any concerns with leaving some slightly moist grains in a bucket overnight? I've got about 4 ounces of water in approx. 9.5 lbs of grain.

Do you need to grind flaked rye and malted rye before mashing? Didn't on my first all-grain and I'm not terribly pleased with the lack of extraction. Used the appropriate rests and extra amylase. Ran across a post that Denny did on another site that mentioned grinding malted rye. Is this always necessary?