I just kegged the two Pilsen/Vienna/Wheat/Rye beers this morning. I did a taste test on with what I used to take final gravity readings.
Now the Vienna I used in the recipe was crushed about 2 months before brewing. It was stored in a paper bag at room temperature.
Both beers taste fantastic, and they are not even carbed yet. They should be great after they are carbed up.
I am not saying this is the way to store crushed grain, just relaying one of my experiences.