Crushed Grain in Storage

[permo]

Well, I ordered two recipes from Brewmasterswarehouse, then I decided to move. The recipes are in sealed bags, and I never even opened the box. They have been in a garage between 0 and 35 degrees for the last two months. I am thinking in about a month I may be able to brew again. Do you think this grain is still good?

 

[Gtrman13]

I used grain that sat in my fridge for a month and a half to brew once. No problems whatsoever. I would think as long as the grains are sealed perfectly there should be no problems. Refrigeration should help as well. Now get brewin!

 

[permo]

Thanks, I really can't wait to start brewing again. I am so excited about it.

Columbus/Cascade IPA and Belgian Golden Ale are the first two.

 

[Rivenin]

i brewed a nut brown the other day that had been chillin for a month at 60* and was perfectly fine!

 

[flabyboy]

It has the same shelf life as cereal. That what they told me at Northern Brewer anyway

 

[brrman]

I keep grains for 6 months in airtight containers. No problem whatsoever. If not in an airtight container it all depends on the relative humdidty of the air. The more moisture in the air, the faster the grain stales.

 

[flabyboy]

I keep grains for 6 months in airtight containers. No problem whatsoever. If not in an airtight container it all depends on the relative humdidty of the air. The more moisture in the air, the faster the grain stales.

you store crushed grains for 6 months or uncrushed?

 

[Golddiggie]

you store crushed grains for 6 months or uncrushed?

Uncrushed should keep for at least 6 months, if stored properly (cool temps, airtight container, etc). Crushed is better used in under 2-3 months. Best in under 2 months. Obviously cooler temps helps things out.

I'm planning on splitting up the grain sacks (when I start getting them around the end of next month) into 5 pound bags, that will be vacuum sealed. I'll store them at, or below, 55F until used. I might even put them into my keezer once that's built, until I need the room for kegs. I plan on having the keezer set to either 40F or 45F, which should be good for the grain too. I think the more important aspect of my plan is the vacuum packing. Removing all the air from the grain bag will help extend its fresh time...

 

[brrman]

Normally uncrushed (should have clarified that). I have used crushed after 6 months as well and never noticed anything out of the ordinary. Of course I had no baseline recipe using uncrushed grain to compare it to, so if it had given a slight flavor difference I would not have noticed it.

 

[skeeordye11]

Best advice, before you decide to brew open one of the bags and taste the grain. If it tastes ok, I'd say your good to go, if it tastes off or stale, you may wanna replace. Those sealed bags should do a fairly decent job of keeping it fresh though I would think. good luck!

 

[BA_from_GA]

I don't know what ideal is, but i have un-crushed grain in non-airtight containers that i've had for a year now, and i've seen no change in my efficiency nor any noticeable change in my final brew results. ymmv. Crushed grain i can't comment on because i mill all my own grain.

I would say it's fine to brew with though, especially if its been sealed the whole time.