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Crush Grains life shelf

Discussion in 'Homebrewing' started by Ilanko, Jan 18, 2013.

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  1. Ilanko

    Ilanko Aug 3, 2012 New York

    How long can you hold your grains crushed before mashing them ? There's any means to extend life shelf ?
     
  2. pweis909

    pweis909 Aug 13, 2005 Wisconsin

    At least 6 months and probably longer provided they are kept cool, dry, and free from pests.
     
  3. Timmush

    Timmush Jan 5, 2008 New Jersey

    I vacuum seal mine
     
  4. inchrisin

    inchrisin Sep 25, 2008 Indiana

    Really? Vacuum bags are like $1-3 per square foot.
     
  5. Timmush

    Timmush Jan 5, 2008 New Jersey

    That's how I roll. ;)
     
    koopa likes this.
  6. Ilanko

    Ilanko Aug 3, 2012 New York

    Grate, so no need to be worry about ordering crush grains to be brew immediately.
    Thanks
     
  7. koopa

    koopa Apr 20, 2008 New Jersey
    Beer Trader

    Heck if 1 person claims to have such an experience it's gotta be true :)

    Not trying to detract from / or undermine pweis's post, but your willingness to accept 1 answer so quickly suggests that you are just eager to believe in the feedback you were hoping to receive in the first place.

    Why post questions on a forum if you plan on accepting the first reply as gospel? Show some patience and tap into the full potential of the vast amount of homebrewers on this board. Seek objective knowledge/feedback rather than an accomplice. Search for famous Saul Bellow quotes if you don't understand what I mean by that use of the word accomplice.
     
    barfdiggs and Ilanko like this.
  8. Agold

    Agold Mar 13, 2010 Pennsylvania

    They keep for a long time if you keep them in a cool dry place. Months. Taste them when you get the bag and try a bit before you use it. If it noticeably softer you probably shouldn't use it.
     
  9. pweis909

    pweis909 Aug 13, 2005 Wisconsin

    Let me put more weight behind my post. This topic comes up frequently. The last time I answered it (about two weeks ago) I quoted this statement from the Spec Sheet from Briess malting, so this is coming from a beer products professional and not some anonymous dude with a bird avatar:

    STORAGE AND SHELF LIFE

    Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.


    EDIT: FWIW, I have brewed several batches with 6 month old grains and not found it detrimental.
     
  10. koopa

    koopa Apr 20, 2008 New Jersey
    Beer Trader

    I never stated I disagreed with your feeback. Let me repeat what I stated. "Not trying to detract from / or undermine pweis's post"
     
  11. pweis909

    pweis909 Aug 13, 2005 Wisconsin

    You ruffled my avatar's feathers!:)
    Seriously, your point about taking the first answer that comes along on a forum is good advice. Forums are full of people who think they know a thing or two. I probably should have answered with the quote to begin with or said check the forums.
     
    koopa likes this.
  12. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    It's not the case in this thread at all, but about once a week I want to scream when some posts something like "Should I add my yeast in the boil?" and 100 answers say no, but one says "I boil my yeast all the time and I make great beer," and the OP takes that advice because it's what they wanted to hear. Okay, I invented this slightly exaggerated question, but that's the basic idea.
     
    sergeantstogie and barfdiggs like this.
  13. Timmush

    Timmush Jan 5, 2008 New Jersey

    Wait...you shouldn't boil the yeast?
     
  14. Ilanko

    Ilanko Aug 3, 2012 New York

    All I need to know is if to order my grains crushed or not, any way I am gonna use it immediately.
     
  15. pweis909

    pweis909 Aug 13, 2005 Wisconsin

    I don't have a grain mill, so I purchase my grains pre-crushed. I do try to use them soon after I acquire them, but that is more because the liquid yeast that I order for most beers declines in cell count during long-term storage. Unfortunately, I don't have much oppportunity to brew in the winter. If I plan a winter brew for a particular weekend day and my plans change, it could be months before I have another chance. Under those circumstances, I may end up buying more yeast, but I'll use the original grains, despite the fact that they were crushed months ago.
     
  16. marquis

    marquis Nov 20, 2005 United Kingdom (England)

    Never used anything else and likewise never noticed any deterioration with age. Just keep cool and dry and don't worry.
     
  17. MLucky

    MLucky Jul 31, 2010 California

    I'm thinking there almost has to be some deterioration of flavors over time. After all, the reason crushed grains smell so much better than uncrushed is because more molecules of malty goodness are dispersing in the atmosphere, instead of in your wort. That's my completely uninformed quasi-scientific opinion, and I'm sticking with it.

    But if you're smart about storage (ie, as little as possible exposure to air, light, or temp changes) I would think the difference would be unnoticeable in the finished beer, unless you really pushed your luck by keeping crushed grains for months at a time.
     
  18. JimSmetana

    JimSmetana May 11, 2012 Illinois

    Keep dry = NOT in freezer BTW.
     
    Ilanko likes this.
  19. koopa

    koopa Apr 20, 2008 New Jersey
    Beer Trader

    Give a man a fish and he will eat today. Teach a man to fish and he will eat everyday!
     
  20. Darthballs

    Darthballs Feb 4, 2011 Missouri

    Agave Nectar.....thats all I have to say
     
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