My BIAB kettle gets a proper pressure wash immediately after I transfer for fermentation.
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Originally posted by SykomantiS View PostSo, about buying grain in bulk.
How long can one store grain in bulk (crushed, as I don't have my own mill) at home, and under what conditions ideally?
Also, does crushing it beforehand make much of a difference in how long it can be stored?
Malts
The primary enemy to stored grains is moisture. While the first inclination to store malt may be to refrigerate or freeze it, these environments usually have a higher moisture content than open air and will actually be more detrimental! Instead, grains should be kept in a dry environment with limited temperature fluctuation, around 50–70 °F (10–21 °C). Store the grains in the original packaging until opened, and then in an airtight container for best results. In addition to temperature considerations, storage should also be in an area with low-humidity and free from pests (mice, insects, etc.) that may be interested in a snack.
When purchasing grains that will be stored, the best option is to purchase them un-milled and wait until brew day to crush the amount you will need for that batch. Humidity will have a greater, and quicker, impact on milled grains — however if properly stored, milled base malt should still be good for 6 months with minimal depreciation. Longer than that and you should expect a loss of aroma, however the malt will likely still be OK to use if kept dry.
Bags of bulk-purchased grains often have a “best by” date printed on them. This date should be observed, however the grains may still be suitable past this date. If you question the quality of the grains, the best test is to taste them. Grab a small handful of grains and chew on them. If they do not taste stale or have a mealy texture, than the grain should be fine.
The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by SykomantiS View PostSo, about buying grain in bulk.
How long can one store grain in bulk (crushed, as I don't have my own mill) at home, and under what conditions ideally?
Also, does crushing it beforehand make much of a difference in how long it can be stored?
http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-result
i dont see how you'll be able to store it for more than a few months, a 25kg bag is 5 or 6 brews.Last edited by groenspookasem; 15 October 2020, 10:13.
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Originally posted by Toxxyc View PostUncrushed malts should keep about 2 years. Crushed, I see manufacturers recommend 3 months, but I've also used malts a lot older than that with no ill effect before I got my mill.
I have malts that are close to 2 years old. Keep them DRY.
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I did some extensive reading up about exactly this a few weeks ago and it's exactly as the rest have said, if you store crushed grains well sealed in cool, dark storage, it will last 6 months no problem.
That's why I ended up ordering about 20Kg's worth of crushed malts so that I can try various things without having to order and collect or pay for delivery each time.
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I'm busy doing some research to see what I should brew as a first real brew (previously only brewed extract). My research has sort of pointed me in the direction of an APA. So now I'm wondering if there are other options wrt yeast, from what I've got so far. My best and almost only option would be Safale US-05 because of the ideal ferment temp range of 18-28 and the fact that I don't have the facilities to ferment at any other temp than ambient temp in Pretoria.
Then I also need you guys to take a wild guess if you don't mind lol. I'm trying to build a recipe op BrewersFriend website and it needs a Brewhouse Efficiency. I'll be doing this brew in a urn using BIAB. Would an efficiency of 60% with pretty much no experience be too high, or is it a safe place to start?
Is it advisable to try a SMaSH for a first try to keep things really simple?
Any suggestions and advice is gladly appreciated
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Originally posted by RudiC View PostI'm busy doing some research to see what I should brew as a first real brew (previously only brewed extract). My research has sort of pointed me in the direction of an APA. So now I'm wondering if there are other options wrt yeast, from what I've got so far. My best and almost only option would be Safale US-05 because of the ideal ferment temp range of 18-28 and the fact that I don't have the facilities to ferment at any other temp than ambient temp in Pretoria.
Then I also need you guys to take a wild guess if you don't mind lol. I'm trying to build a recipe op BrewersFriend website and it needs a Brewhouse Efficiency. I'll be doing this brew in a urn using BIAB. Would an efficiency of 60% with pretty much no experience be too high, or is it a safe place to start?
Is it advisable to try a SMaSH for a first try to keep things really simple?
Any suggestions and advice is gladly appreciated
One thing i can suggest if you want to be sure to up the % a bit, keep 5L of your total volume to use for sparging - that is a great way up your efficiency(mash).
I put a large colander over my urn, put the bag in it and rinse the grains with near boiling water.
I jumped straight in with an APA myself, was looking to do a SMaSH but had wheat as well so thought "stuff it" and made up a recipe including it.
I then worked on the same base recipe improving it over another 3 brews. Started adding crystals and using other brands of Pale malts, more hops, etc.
HTH!
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