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Old 05-07-2009, 06:08 PM   #1
Feb 2007
Posts: 82
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I bought 11 lbs worth of cracked grain from my LHBS 5 months ago. I read it only lasts 3 weeks... Is this correct? Its onluy a $14 loss. I would rather use fresh grain and not waste my time with bad grain. What do you think?

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Old 05-07-2009, 06:09 PM   #2
Mar 2009
Stamford, CT
Posts: 143

how were you storing them?

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Old 05-07-2009, 06:14 PM   #3
Shonuff's Avatar
Feb 2008
Seattle, WA
Posts: 740
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curious too. I have about 14lbs of cracked grain that has been in the fridge for about 6 weeks. I didn't think they would still be good but I held on to them just in case.
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Old 05-07-2009, 07:00 PM   #4
BrewBrain's Avatar
Aug 2007
San Jose, CA
Posts: 1,110
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I've used them up to several months old with little to no problems at all. They were vacuum sealed. If not sealed properly, I have no idea - probably not long.

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Old 05-07-2009, 07:42 PM   #5
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Apr 2009
Portland, OR
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Old 05-07-2009, 08:15 PM   #6
ChillyP's Avatar
Jan 2007
Posts: 199

I keep grain in the freezer seal with a foodsaver. I'd assume that it would be like any other food product. As it sits in the freezer it'll slowly start to develop frost if not seal. It could also become like a box of baking soda and absorbs the smells. I would definitely avoid the fridge. The NY Times had an interesting article.

now a few weeks I doubt anything noticeable.....6 months of're pushing it IMO.

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Old 05-07-2009, 10:16 PM   #7
OLB's Avatar
Oct 2008
Chicago, IL
Posts: 446
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I also have 13 lbs in a sealed bag from BMW for 5 weeks on a shelf in my cool, dark basement.
I will be getting a grain mill next week. Should I use as is, run it through a mill again, or use it for compost and start with fresher product.

I planned to just RDWHAHB and use it, but this thread made me reconsider.

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Old 05-08-2009, 12:08 AM   #8
Jul 2008
Leeds, UK
Posts: 126

I'm using 9 month old pre-crushed Maris Otter from a 25Kg sack that's been stored in my kitchen at room temperature and I'm still hitting the right efficiency.

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Old 05-08-2009, 12:10 AM   #9
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Mar 2007
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I have used crushed grain that was stored at room temp in a paper bag 6 weeks after crushing. I did not get any drop in efficiency and no noticeable decrease in flavor.

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Old 05-08-2009, 12:12 PM   #10
Jan 2009
Posts: 170
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I've used 6 or 7 week old pre-crushed grain that was kept in the plastic sack it came in, sealed as best I could with a clip on the top. It converted fine and didn't smell bad or anything, but had lost some of that amazing, fresh aroma you get.

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