6 month old crushed grain - in Vittles Vault

[virgil1]

I have some crushed grain that is 6 months old. Each type(2 row, white wheat and munich) is in a plastic bag and all of them are stored together in a Vittles Vault (https://www.amazon.com/dp/B0002DJOOI/?tag=skimlinks_replacement-20 )
I haven't done a taste test yet to see if I can tell its stale, but can anyone comment on brewing with grain 6 months old stored this way?

 

[RedlegEd]

I have some crushed grain that is 6 months old. Each type(2 row, white wheat and munich) is in a plastic bag and all of them are stored together in a Vittles Vault (https://www.amazon.com/dp/B0002DJOOI/?tag=skimlinks_replacement-20 )
I haven't done a taste test yet to see if I can tell its stale, but can anyone comment on brewing with grain 6 months old stored this way?

Hi. As long as they have been stored dry and out of direct sunlight, you should be fine. I have some specialty grains that are older than yours, but like you, they've been stored in a sealed plastic bags, and those bags stored in sealed plastic container. Every time I get some out to use, I do a quick taste test, and have yet to detect any staleness. I'm sure my efficiency might suffer a little, but not enough to significantly alter the outcome of the beer. Hope this helps. Ed

 

[W0rthog]

toss it, grain is too cheap to burn a brew day. My free advice [emoji3]

 

[RedlegEd]

I have some crushed grain that is 6 months old. Each type(2 row, white wheat and munich) is in a plastic bag and all of them are stored together in a Vittles Vault (https://www.amazon.com/dp/B0002DJOOI/?tag=skimlinks_replacement-20 )
I haven't done a taste test yet to see if I can tell its stale, but can anyone comment on brewing with grain 6 months old stored this way?

Hi. I don't necessarily agree with @W0rthog , grain isn't all that cheap anymore if you buy it by the pound. Depending on how much you have, it sounds like the beginning to a nice Dunkelweizen such as this:

3Lb German pilsner malt (sub your two row)
3Lb Light Munich malt
4Lb Wheat malt
6 oz Rice hulls
8 oz Crystal 90
2 oz Caraffe III de husked
¾ oz Tettnanger hops 3.5 HBU (boiling)
¼ oz Hallertau hops (aroma)
1 Pkg. German style Bavarian wheat ale type yeast

Good luck, no matter what you decide to do. Ed

 

[IslandLizard]

Smell and taste some, let that be your guide. 6 months is not that old for crushed grain stored cool and dry and sealed from air. I've used some being over 6 years old, alas with some fresh mixed in to make sure it converted. Worked great!

 

[thunderwagn]

I've used crushed grain well over 6 months old with no issues. Put your senses to the test and go from there.

 

[MrBJones]

...and sealed from air.
..

What constitutes "sealed from air"? Ziplock bag? FoodSaver (sealed with air sucked out)? Something else?

 

[IslandLizard]

What constitutes "sealed from air"? Ziplock bag? FoodSaver (sealed with air sucked out)? Something else?

Ziplock Freezer (I actually prefer the Hefty or Glad Zipper Freezer) bags with all air squeezed out when closing them. I don't think vacuum sealing has much advantage with grain. You could stick a straw in the corner and suck out some extra air, right before closing. I have many pounds of specialty/cara/roasted malt stored that way. Oxygen may cause staling.

 

[RevKev]

In a vault I'm sure you'll get a year out of your crushed grain. Air tight, opaque and in a Ziploc. You'll be fine. People have done worse. Aka me. With no ill effect

I have heard maltsters opinions range from "immediately" to "within a year" or "more than a year" you are the only one who can gauge what is proper for your needs.

View attachment 1497992848225.jpg

 

[65C]

I'm a casual baker - I regularly use flour 4+ years out of date - with no probs

I had some weevils(?) in one bag once - I sieved them out

really I don't see how crushed becomes unusable after 3 or 6 moths - it might be a bit sub the fresh stuff - but I just don't see it making more than +/- 5% difference

use it dude, for me, it's a great feeling when you get something from nothing

 

[ProblemChild]

My understanding form previous posts on this topic is that the Malliard folks think that the grain will be OK even after 9 months if properly stored.

I say use it. the worst that will happen is probably a tiny, itsy, butsy drop in efficiency, but nothing else.

 

[rocketdog]

I almost always use crushed grains that are 6+ months old. I like to buy my recipe kits when the price is too good to pass up ($20 or less is my sweet spot). So when there's a big sale, I'll stock up on a dozen different kits and brew them throughout the year. I've brewed with crushed grains that were over 1 year old with no detectable difference. I should mention that I also usually add 1lb DME (for added flavor and alcohol) and 0.5lb golden naked oats (for added flavor and head retention) to most of my recipes, so that might mask any flavor issues.

The key is to keep the grains sealed tightly and stored in a cool dry place that vermin can't access. I'm actually considering buying a vacuum sealer and storing my crushed grains in an old mini fridge that's collecting dust in my garage. I'll relocate it to my brewing supply room in my basement and store vacuum sealed grains, hops, and yeast in it.

And before you ask, yes, my home brew still comes out great! I was even asked by a friend of my wife to brew the beers for her upcoming wedding.

 

[Weezy]

Ada was said, taste it! If it's a little mushy and tastes like old stale breakfast cereal, pitch it. If not, brew o greet a tiny handful, throw it in your mouth and chew. If it's not hard kernels, take note. Then move sombre of that to under your tongue and let your saliva work on ir to draw out the flavor and look for staling.

 

[65C]

I had some torrified wheat delivered this week that smelt really stale (use by date late 2018) is that normal? I only used at 5% so suspect it won't make a diff if it is stale

 

[Weezy]

That's been mutt experience with torrefied wheat as well. But it tasted fine.