Post Number: 118
|Posted on Friday, November 19, 2004 - 03:44 am: ||
I've noticed that I've accumulated a lot of half- or quarter-full bags of specialty grains. How long do people typically keep their specialty grains around?
Post Number: 7
|Posted on Friday, November 19, 2004 - 08:28 am: ||
Storage time for malt varies. Shelf-life is mainly dependent on the method of storage: temp, humidity, oxygen transfer, exposure to light, mice and so on.... how and where are you keeping it?
Post Number: 23
|Posted on Friday, November 19, 2004 - 11:27 am: ||
I've got a bunch of tupperware containers that hold about 5# of grain each. I just keep them closed in my pantry, and don't worry about it much. I suppose I could purge them with CO2, or vacuum seal them, but I haven't had any ill effects with my current methods. I just crush them when I need them, and have been satisfied with the results.
I haven't been brewing all-grain that long, so my oldest grains are maybe a year old at most. All of my long-term storage grains are specialty grains, since the base malts go fast. As long as you don't expose them to extremes in heat and humidity, and prevent critters from getting to them, I suspect they will be good for at least a year, if not more.
Post Number: 1207
|Posted on Friday, November 19, 2004 - 12:28 pm: ||
If the grain is pre-crushed I would use it within two months. Uncrushed it will keep in a dry place for a couple of years. Flaked ingredients should be used quickly, as they contain oils that can go rancid.
Post Number: 713
|Posted on Friday, November 19, 2004 - 12:45 pm: ||
I can't recall anyone complaining that their beer was bad because their crushed grain went off on them. For all practical purposes it is my opinion that crushed grain , if stored properly, will last for a long time and should not be much of a concern to most brewers.
Post Number: 971
|Posted on Friday, November 19, 2004 - 12:49 pm: ||
Remember I used 7 month old crushed grain on my DC RyePA and it turned out great! IT was stored in the paper sack in the my storage room.
Post Number: 42
|Posted on Friday, November 19, 2004 - 05:59 pm: ||
I believe storage time of grains, as with most perishable food items, depends on oxygen, temperature, and moisture. Keeping grain at least semi-sealed (tupperware or whatever), cool, and dry has enabled me to store it safely for a year or more.