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Old 04-27-2007, 04:45 AM   #1
mrb
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Default Cracked Grains

Ok, I'm a bit sad now. I'm reading my May-June issue of Brew magazine, and they tell me that my crushed grains will only last a few weeks. My question is two fold:

1. Can my grains last longer if I seal them up real tight? (I'm an extract brewer so far with only 5 beers under my belt.)

2. If the grains don't last that long, what is the easiest and most cost effective way to crush the whole grains?


I hate to waste, and wonder if I will even notice the somewhat "old" grains.



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Old 04-27-2007, 04:57 AM   #2
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You can significantly increase the shelf life of crushed grain by vacuum packing it (by exactly how much, I'm not sure...I always use mine within a few months). If you don't have the capability to do that, then following the magazine's suggestions for shelf life is probably the thing to do.

If you have a local HBS, they might be able to crush grain for you the day before you brew for a small charge (a few cents a pound). If not, you'll need a grain mill. The cheapest kind is called a Corona mill, and it will probably suit just fine for extract + grain recipes. If you want to get into all grain brewing, I recommend a roller mill like the Crankandstein or MaltMill. If you're handy with metal working, there's a link in my signature about the grain mill I built from scratch.



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Old 04-27-2007, 12:26 PM   #3
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Would freezing help extend the 'shelf life' of cracked grains?

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Old 04-27-2007, 12:31 PM   #4
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I use the Corona mill for all-grain... takes about 20 minutes for me to crush 12-15 pounds of grain... not too bad, but hand cranking gets old.

It works though and cost me $60.

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Old 04-28-2007, 10:29 PM   #5
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I buy grain in bulk and when I open a sack I vacuum seal the rest into 2 pound bags. I have had crushed black patent around for 8 to 10 months without any issues regarding freshness. Just keep them cool and dry and sealed.

I too, hand crush with a corona type mill, and I'm not looking to upgrade from it.



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