Should I toss these grains?

The grains are still perfectly fine at 9 weeks. Pre-crushed grains last a long time. Below is what Briess states on their website:

“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.”

Cheers!

 

Don't be intimidated by Bdubs OP, his favorite beer is Miller 64 + this stuff. Low calorie and great tasting he says.

 

I'd toss them.
Storing grain in the fridge...crushed or otherwise...is an extra bad idea.

Cold causes mositure to condense.
Mold ensues.

 

Before tossing open up and take a look. Smell. Trust your instincts.
No, they should not ever be stored in the fridge or freezer but I wouldn't just toss em.

 

Ditto on storing them in the fridge. You can minimize the damage by leaving them cold until immediately before using them. Otherwise, you'll get condensation as soon as they warm, resulting in stale grain almost instantly. (FYI, the same applies to coffee)

 

A small maltster interviewed on either a Basic Brewing or Brewing with Beersmith podcast recently asserted that freshness makes a difference on this timescale. However, Briess claims a shelflife of 6 months when grains are stored cool and dry. If you had the freshest possible grains and did a side by side tasting with grains that were several weeks or months old, maybe someone could tell the difference, but I've made plenty of beers with grains that were several months old, even 6 months old, and enjoyed the beer.

In this case, I think tossing them is reasonable, as storing in the fridge will create moisture problems. Fridges are cool, but not particularly dry. When I have excess grains, I store in my cellar, in a plastic pin to discourage small rodents, spiders, and the like.

 

Sadly...no.

Condensation occurs when moisture is cooled...not warmed.
How else would you explain why clouds form?

 

Moisture condenses on the cold grains when they are exposed to warm, more humid air (room temp). I misspoke when I said "you'll get condensation as soon as they warm". I should have said 'as soon as they hit the warm air'. Bottom line is, it's bad to store grains in the fridge.