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Old 11-25-2012, 07:01 PM   #21
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I think storage where you are at the whim of the outdoor temp is pretty standard.
^ probably a bit more practical for a homebrewer to refrigerate then them. They probably flip it a lot faster then we do as well.
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Old 11-25-2012, 08:33 PM   #22
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^ probably a bit more practical for a homebrewer to refrigerate then them. They probably flip it a lot faster then we do as well.
True, but they store the grain in a silo, then it goes into train cars, then into other silo's, then onto a ship and gets transported around the world where it goes into a silo until they are ready to ship it to the end user or someone who distributes to a supply chain that sells smaller amounts.

Storing in a shed is fine is the point. Keep it dry and the temperature is not an issue.
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Old 11-25-2012, 09:32 PM   #23
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How long do you think it will stay fresh sealed in a bucket or in a bag in a garbage can like that one picture? I have never had any go bad as far as I no. But I only buy it 1 sack at a time, so it gets used up quickley.

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Old 11-25-2012, 09:37 PM   #24
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How long do you think it will stay fresh sealed in a bucket or in a bag in a garbage can like that one picture? I have never had any go bad as far as I no. But I only buy it 1 sack at a time, so it gets used up quickley.
If the malt is unmilled, and you keep it dry, it will be good for at least years. This is my experience.
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Old 11-25-2012, 10:35 PM   #25
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How long do you think it will stay fresh sealed in a bucket or in a bag in a garbage can like that one picture? I have never had any go bad as far as I no. But I only buy it 1 sack at a time, so it gets used up quickley.
I've had mine stored in my garage in Houston temps for about 10 months. I'm using HD Homer buckets with Gamma lids. They're airtight and watertight and I haven't noticed any staling at this point even when stored at 100+ temps all summer.
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Old 11-25-2012, 10:43 PM   #26
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What about milled grain? I got the stuff for my first two recipes from the lhbs about two weeks ago, and just got slammed after that. Will finally be brewing tomorrow, but if I've waited too long I don't want to bother before I can get new grain in.

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Old 11-25-2012, 10:47 PM   #27
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What about milled grain? I got the stuff for my first two recipes from the lhbs about two weeks ago, and just got slammed after that. Will finally be brewing tomorrow, but if I've waited too long I don't want to bother before I can get new grain in.
Keep it in bags, airtight, and it will keep a long time too. But milled grain is like crackers. If you leave it exposed to air for even a short period it will stale. I'd use it as soon as possible.
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Old 11-25-2012, 10:52 PM   #28
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Right on. I've got each recipe in a one-gallon ziplock that I purged as much air from as possible. Thanks for the info.

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Old 11-25-2012, 11:04 PM   #29
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Originally Posted by 45_70sharps

I think storage where you are at the whim of the outdoor temp is pretty standard.
Yes, but I don't think they brew fine beer with silo grain. That's what they use to make Wonderbread, Twinkies, and othe animal feed.
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Old 11-26-2012, 03:14 PM   #30
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People seem to freek out about grain storage conditions. Here is my advice... IT'S FREAKING GRAIN!!! It'll be fine. The same way it was fine hundreds of years ago. Brew some beer and drink it, you'll live.
That's all well and good if you're just looking to brew some beer. If you're trying to make the best beer you possibly can ingredient freshness (including grain) is as important as anything else.
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