Using Ingredients

[Kiltlifter]

I was going to ask this question at the shop where I'm going to purchase my ingredients but figured I'd ask the experts instead. :D

How soon after you get your grains cracked should you do the brewing? I'm guess they won't keep for long in the fridge but don't know for sure. I still have to get my brew pot and since the Lowe's where I went didn't have the turkey fryers on the shelves, I wouldn't be able to brew right away.

I could just crack the grains myself using a rolling pin but would prefer not to go that route if I don't have to.

Thankx for your time.

[Beerconnoisseur]

Normally, the sooner the better. Yet, that's true of almost all ingredients used in cooking. Within a month, you will get excellent results. I would not use any ingredient package that is more than 6 months old, as it just won't be the same quality of beer.

Also, Sam's Wholesale Club has aluminum stock pots, if that's holding you up... :)

[fuji6100]

The obvious answer would be "the sooner the fresher" but I keep my pre-cracked grains in some nice "clamp lid" jars that provide a small amount of vaccuum when sealed (hard to describe but you may have seen them in Bed-Bath & Beyond or somewhere similar). Stored under a light vaccuum and in a dry cabinet in the dark, I have had great results from grains I've had for 6 months. I can't speak past that time, because I only get a pound or two of each grain at a time, so they don't last long.

[Fast_Eddy]

Why not wait and buy the ingredients after you get your kettle?

I would try to brew within a week of the grain being milled. I would keep it in the fridge for sure and in an air tight container if possible. You're doing an extract recipe with a few pounds of grain right? Or are you jumping right in with an all grain recipe?

[Fast_Eddy]

YamahaXS was on his soapbox earlier - now I'm gonna get on mine.

I don't have any idea why anyone would use 6 month old all ready milled grain. If the grain is degraded over 6 months, then it's also degraded over 2 months, and one month, and 2 weeks, etc. Now just like YamahaXS says in his post - you probably won't be able to tell because there's nothing to compare it to. But the point to me is why use a potentially inferior ingredient unless you have to?

**Say like Mr. Scott from Star Trek***
I'll admit that I use dried old ingredients when I cook but damn it man, this isn't dinner - this is beer.


- Nice to vent sometimes ;)

[wortchillergoal]

You might find that the brew shop has an outdoor cooking set up. If you pratice the fine art of negotiation you might get it at a price you like. Another suggestion would be to do a smaller boil amount this time with a pot you have or can purchase if you want to have at it right away. Pots always come in handy so it wouldn't be a waste of money. If you want to wait I would follow the other ideas presented by our fellow brewers and not worry. Beer can be food but food can never be beer.

[Kiltlifter]

Originally posted by Fast_Eddy
I would try to brew within a week of the grain being milled. I would keep it in the fridge for sure and in an air tight container if possible. You're doing an extract recipe with a few pounds of grain right? Or are you jumping right in with an all grain recipe?
Still doing extract. This is only my third batch after all ... and it'll be the first one I've done completely by myself. Doing up a porter and would really like to lay in a raspberry stout after I do the porter. Not sure where I'd store all that beer though. :p

[croc4]

If you drink it, you won't have to worry about storing it ;-)
________
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[wortchillergoal]

Originally posted by croc4
If you drink it, you won't have to worry about storing it ;-)

THAT IS AN IDEA I COULD LIVE WITH!!

[Beerconnoisseur]

Originally posted by Kiltlifter
Not sure where I'd store all that beer though.

If you send it to us, you wouldn't have to worry about storing it. Now THAT is an idea I think we all could live with. :D