Keeping uncrushed grain in bags is what most breweries do anyway, then crush as needed. I'd agree with Golddiggie about a month being pretty ok. I bet the Saison yeast will do a pretty good job covering up any funky flavors from the grain, just in case it's a little stale.
Remember, 'cold' is a flavor
Cooking with beer? Been doing it for years.
Add it to the food? I'll have to try it sometime.
He who has tasted sailing will walk the earth with his head turned into the wind.