How long can you store crushed grains?

[MplsUgly]

I usually grab grains the day before I brew and crush them at the store (I don't have a mill). But say I wanted to do the same thing and keep them around for a couple weeks until I could brew. Would this cause any issues? Do crushed grains go stale or something?

 

[kh54s10]

A couple of weeks should not be a problem. A couple of months, if properly stored, should work. Seal them up tight with as little air as possible in the container. Vacuum container would be best. Dry is the most critical. If left out in humid conditions they will absorb moisture and may go moldy. They will go stale much easier than grain that is not milled. I would at least use zip lock bags and put them in the fridge.

 

[Bubbles2]

One thing to know about grain are flour weevils . Small bugs that hatch when warm at 75º. Like Bread flower that has been on the shelf for a while... Refrig it if you can when leaving longer then a week or two.

 

[cloudybrewer]

My current batch was milled 2.5 months before I found a brewday. Stored cool and dry. It was driving me nuts that I had milled grain and no time. Will it turn out disgusting, I doubt it. Will it be great, I doubt it. On brew day, the grain smelled good, looked good, and had a nice aroma during mash and boil. Sometimes crap happens and you have to roll with it.

 

[applescrap]

I crack all my grain at once and use it over 6 months. I am sure fresh cracked could be better, but i dont have a mill. It's not something I worry about, depending on all the other flavors the subtle difference isn't going to matter. There is definitely plenty bright fresh smell when mashing.

 

[hawkbox]

The Brulosophy guys just did a brew with old crushed grain. It appears the primary impact assuming it doesn't mold is that the grain loses fermentability over time. Which while not optimal is not really the end of the world.