grain stability

[webfoot]

Hi bagain,
LHBS is hour away so need ti limit my trips. How long is crushed grain stable for if kept refrigerated? I assume freezing is even better?

[HogieWan]

I think the general concensus is 2 weeks, but really ASAP. If you're far from a HBS, you need to look into buying a mill. A mill will also allow to buy base grain in bulk and save some $. Eventually, you'll save enough to pay for that mill.

[corkybstewart]

And don't freeze it, it'll go stale faster.

[webfoot]

Thanks guys. Guess an outside burner and malt mill are next on my pruchase list.

Did my first AG yesterday (Palmer's Brown ale recipe). Hit my target sp at exactly 5.5 g like he said, and efficiency was 28 so I'll take it. This stuff is FUN!

[takhsh]

Originally posted by HogieWan
I think the general concensus is 2 weeks, but really ASAP.

Hey guys,
I think you will laugh at me, since I pretend to be a serious homebrewer yet I do not have a grain mill. I grind the 55 pounds of grain at the homebrew supplier grinder, put the grain in three buckets, place the lid on top of hte bucket. The lid seals the bucket but the seal is by no means hermetic. Brew the first bucket the first day, but the next two buckets are brewed two and four months later. I honestly did not notice any degradation of the grain or changes in the beer flavor as the grain ages. I do have read that the best way to preserve the grain after been grinded is to make it beer immetiately.
I do have a corona grinder. I have been using a drill to drive it. It was kind of messy, and the way that I solved my problem was to do what I have described above. Well, I think it is time for me to buy that grinder, since I do believe that what I am doing is wrong. It is funny, that I have not noticed any appreciable drift of the beer flavor as the grain gets aged. Are my tasting buds went south? or the beer flavor is not that much affected by the aging of the grinded grains. Also, I have not noticed any changes of the grains as they age.
What kind of grain mill do you suggest? How much shall I expect to cost me? I do not want to go back to my corona grinder. Each time I brew a ten gallon batch, and I expect to grind 18 pound grain.
takhsh

[HogieWan]

if you notice no ill effects from keeping it that long, then you have more credit than me to suggest how long grain will keep. My comment comes merely from hearsay.

[corkybstewart]

Some of these ideas we throw around are "ideal" situations but don't really represent real life. If you lived where Hogie lives your grain will mildew after 2 weeks, no matter what you do. Out here where I live in a month it'll dry up and turn to dust.
Flavors are also pretty subjective to 99% of us. Some people are able to taste minute differences in grain qualkity and/or freshness, but generally as long as the grain isn't visibly spoiled it's ok to use. If you always use spoiled grain that may even be what you consider good. So keep doing what you're doing and relax.
You need a good 2 or 3 roller mill. I use a 2 roller and with my drill I can grind 30 pounds in about 5 minutes. I'd recommend my brand, but I don't know what it is. There was a guy from Colorado who hand built these but he sold his design to a bigger company.

[webfoot]

Northern Brewer (online) has several 2- and 3-roll models. Basic 2-roll seems to go for ~$120

[takhsh]

Originally posted by corkybstewart
If you lived where Hogie lives your grain will mildew after 2 weeks, no matter what you do. Out here where I live in a month it'll dry up and turn to dust.


I totally agree that the weather conditions, climate and where and how one keeps the grain it may be a big factor.
I am doing this for more than 10 years now, and I have never noticed any visual changes in the grain. Also I did not noticed any differnce in the way it smells, or it behaves. My favorite time of brewing is the way the grain smells after it is mixed with the hot water! I live in Boston area, and at summer it does get humid but the temperature of my basement is pretty steady thought the year. Ok, summer time is the worst (it does get a few times up to 80), but most of the time is steady around 60 year round. Winter is dry, but I guess the lid (it seals with a rubber O-ring), does keep things a little tight and stable.
Thank you for your response. So I will look for a grinder but in a more relaxed manner. Unfortunately, I will not look for a Christmas present from my wife, since she is very against of my this particular hobby. I envy you guys when I hear from you, my wife this, my wife that. The oly good response that I get from my wife is how she gets impressed from the excellent comments our guests do each time we invite them for dinner at our home.
Thanks again,
takhsh

[HogieWan]

I got the 3-roller CrankandStein and I love it! Paid some good money for it (~$190) but I know I won't want to go out and buy another mill until this one disintegrates.

[corkybstewart]

Which could be sooner than you think in your climate Hogie.

[HogieWan]

Originally posted by corkybstewart
Which could be sooner than you think in your climate Hogie.

maybe I'll move with you as an assistant brewer/tortilla maker. I may need to brush up on my french.

[Mad Scientist]

Originally posted by HogieWan
maybe I'll move with you as an assistant brewer/tortilla maker. I may need to brush up on my french.

Don't worry, most french speak english...they just won't admit it.:D

[Mad Scientist]

Originally posted by corkybstewart
You need a good 2 or 3 roller mill. I use a 2 roller and with my drill I can grind 30 pounds in about 5 minutes. I'd recommend my brand, but I don't know what it is. There was a guy from Colorado who hand built these but he sold his design to a bigger company.

Corky, how about a piture of your mill, maybe we can pinpoint the current manufacturer...

[takhsh]

Originally posted by HogieWan
I got the 3-roller CrankandStein and I love it!

Hogie,
Do you have the crank with it, or you turn it with a drill.
takhsh