Grain Freshness

Personal experience leads me to crush while heating strike water.
I've used both crushed grain from a store and fresh crushed.
The scent of fresh crushed grains vs the store bought crushed grains was very noticeable, especially when I was using both at the same time. The scent difference told me that scent/ flavor in the beer might b better if the grains are all crushed right before mashing.

Never went back to pre crushed grains again.

 

I think Sierra Nevada blankets their grainmill with gas to avoid oxygen that early in their process. So i would imagine older crushed grains would have less stability among any other problems. Just a theory though

 

I agree on the interpretation of the results, although I'd also sound a note of caution in the context of this thread that they're talking about grain milled six months before use, and we should be careful about treating that as too significant a data point for the importance of milling on the day rather than getting stuff milled at the shop two days ahead of time.

Edit: I think it's probably also worth remembering that "probably a detectable difference" isn't the same as "definitely the difference between great beer and sucky beer"...

 

It's hard to pick up grain oxidation though a beer that is oxidated either way......

@VikeMan that quote is only true if you believe in science, which, I have found is pretty rare in homebrew circles.

To tell some one that oxygen oxidates beer is taboo, but when oxygen reacts with say everything else in this world it is ok. No, you are totally right rust is real but oxidation of beer doesn't happen because its magical.

 

You should ask them why they have been banned from all things AHA

Don't worry they slight of handed everyone by completely side skirting it and getting a "new sponsor", so all is well in the world, cool 'bro.

 

Before I had a cereal killer milk, I bought pre-crushed grains. These typically sat around anywhere from 1 week up to 6 months before I brewed with them. I have no reason to blame any sucky beers I might have brewed on the pre-crush.

However, I’ve heard of people doing triangle tests on aged pre crushed grain and being able to detect a difference. I’ve read that even short time frames might make a difference. Ultimately I advise you try it for yourself and see if you note a difference and a preference. But if you have the capability of crushing yourself, why not shortly before mash in?

 

Many vendors sell their precrushed grain in airtight bags. I'm not saying this prevents oxidation, but it's better than an open bag of the stuff.