+1 for tasting the grain....you can also crush it and make a little mash...just a cup or so and taste the wort....you can do the same thing with hops by making a tea...I've even done it with oak cubes for the different toasts and types of oak in wine making.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger