Originally Posted by mpcluever
Getting my grain mill was one of the best additions to my brewery. Not only does it open the door to buying bulk sacks of grain to save money, but my crush is consistent. At the brew shop, people are always messing with the mill and I got some really poor crushes. Milling on brew day is going to be the best. It's like fresh ground coffee. Can you use it after it's been crushed for a long time? Sure, but it's not going to be as fresh. As far as infections go, unless you have open fermentation going, I can't see how that would happen. Everything for that batch gets boiled and there should NEVER be dust working it's way through an airlock.
Well I set up and mill in the same place I cool the wort down and I do not have a airlock set up on my brew pot nor even keep the lid on while cooling it down. So for at least a few minutes the wort is exposed to any floating residue from the milling. I tend to try and avoid any issues that might cause a is it infected thread when I brew.
As far as the age of milled grain I was just pointing out that older grain even milled older grain is not a bad thing and will not ruin your beer. Most assuredly as long as the grain is kept dry and cool it will be just as good far longer than some people seem to think.
I know some folks who will spend a ton of time prepping for coffee or their brew day and that is not only fine but great. I say go for it if you can but for me I would much rather set up my mill and mill enough grain for a months brewing and then sort it into batches stored in paper bags in a nice cool dry place. I then clean up the mess and do not worry about it till the next month.