conditioned my grains but now can't crush/brew for a few days...

[drunkinThailand]

i conditioned my grains this morning (misted with 100 ml water/ 10 lbs) expecting to mill today and brew tomorrow. my buddy with the grain mill had an unexpected emergency and now i won't be able to mill the grains until at least monday and probably won't brew until wednesday.

am i screwed? will the grains go bad? i know when storing grains you want to keep them sealed and dry, so i am a bit worried.

 

[MapleGroveAleworks]

They'll be fine.

 

[day_trippr]

I'd be inclined to spread the grain out to dry and keep my fingers crossed that the lacto doesn't wake up...

Cheers!

 

[beersk]

I'm sure they'll be fine, but it's definitely not ideal. I'd think it'd stale the grains faster. If the lacto builds up, it'll just make your mash more acidic, possibly add a sourness to the finished beer. I always condition my grain while the mash water is heating up and mill pretty much before I need to mash in. I'd advise you rethink your process there...

 

[RM-MN]

Spread the grain out to dry, then make plans to get your own mill. Until you do you are not on your schedule but on someone else's. You don't have to get an expensive mill, a cheap Corona knock off will do since most of the time your buddy will be available and you can use his.

 

[augiedoggy]

Spread the grain out to dry, then make plans to get your own mill. Until you do you are not on your schedule but on someone else's. You don't have to get an expensive mill, a cheap Corona knock off will do since most of the time your buddy will be available and you can use his.

I agree.. I got my first corona mill for $30 new on ebay... still have it for a backup.. I have no need for conditioning my grains though...

 

[Spartan1979]

I'd be worried about the grain getting moldy.

 

[BrunDog]

Dry it out as noted above ASAP, or take it to a LHBS and have them mill it.

 

[drunkinThailand]

Thanks for all the replies, but I found this elsewhere in the forum

"Barley is considered dry and will store at under 13% moisture (before malting). Malt is probably down in the 5% range after malting and kilning, so adding 2% by weight would still keep it under 10%"

So i didn't sweat it and milled it yesterday after a few days, it looked and smelled fine. i will update this again after i taste the finished beer in a about a month++

 

[Moose_MI]

I thought sure you were going to have to switch to wine making forever ...whew, dodged a bullet on that one...

 

[Aristotelian]

Do you have a blender or food processor? I think you could get a decent crush from one of those. Just do a few batches taking breaks and be careful not to burn out the motor.

 

[RM-MN]

Do you have a blender or food processor? I think you could get a decent crush from one of those. Just do a few batches taking breaks and be careful not to burn out the motor.

Using a blender works fine for BIAB but I would think that the finer materials created by the blender action would cause problems in a conventional tun by stopping up the outlet.