Beer Forum

I know milled grain should be used as soon as possible because it will go stale. But how long is too long? If I order two batches from Brewmasters Warehouse and it takes 3 weeks or a month to get to the 2nd batch will it be bad? Does freezing the grain make a difference?

Thanks

If you store the grain sealed in bags in a cool, dry location you should be fine. I do this all the time and haven't noticed any issues. I do however, tend to brew dark and/or hoppy beers, something like a light lager may be more suceptible to staling issue.

i had some grain for a cream ale sit around for about a year.. in and out of jail during that time. it tasted fine, but the second keg was about half gone when it started to stale.

If you are ever doubtful about whether grain is still good, just pop some in your mouth and chew it. As long as you know what to expect from good grain (crunchy, good flavor), you'll notice when it get's chewy and glommy.

spiderwrangler wrote:If you are ever doubtful about whether grain is still good, just pop some in your mouth and chew it. As long as you know what to expect from good grain (crunchy, good flavor), you'll notice when it get's chewy and glommy.

+1

After the first episode with the 100 grain sandwich, I always made a habit out of chomping on a few kernels while I was milling. I never did the whole 100, but just to taste what each malt was contributing. Glad I saw this cause I've got a crapload of grain that's been sitting around the last 18 months or so & this was a good reminder that I should go through everything first before I decide on what to brew next.

Hope that most of your grain is still in good shape to brew! What will be your first beer back in the saddle?