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After grains are cracked, how long do they last [in cold/dry storage] ?

Unhoped, hopped? Coopers, Muntons, unlabeled cheap bulk bag? If I go for the cheaper internet purchased DME's am I going to regret it in flavor? Anyone got a line on something good and cheap ?

If I mash at 150, then step to 155, can I sparge with 180 F water to get the grains to 168 F in the sparging process and thereby get it to convert finally at around 158- 160? And in the stepping process can I add boiling water to raise the temp, or is that so hot it will kill the process?

I just partial mashed 4 lb grain 1 lb specialty grain 1 lb flaked barley For a stout. I added 5 lb extract. I got OG 1.036 which seems on target for 5 lb extract...but it seems it should be higher with the converted sugars. My mash looks like this. Heat water to 160F, add to a...

I have a 2.5 day old yeast bubbling through an airlock once every 2 seconds. It is a Wyeast Irish Ale yeast recipied for a nut brown ale. 2.5 pounds 2-row plus 4 lbs muntons extra dry unhopped malt. I have an image which I would love for people to view because it looks weird to me. I am...

I have a 2.5 day old yeast bubbling through an airlock once every 2 seconds. It is a Wyeast Irish Ale yeast recipied for a nut brown ale. 2.5 pounds 2-row plus 4 lbs muntons extra dry unhopped malt. I have an image which I would love for people to view because it looks weird to me. I am...