Irish Immigrant Stout
March 24, 2010
Well, there it is! My first home-crushed grains! I just bought a grain mill (from Monster) and I really love the versatility it gives me! As long as I am stocked up on yeast and have grains on hand, I no longer need to take a trip to the brew store to make a batch of beer! After you mill grains, they are only good for about a week, and so being able to mill them at home is a big advantage for me.
Today I am brewing Dry Stout. I started with a Guinness clone and sort-of made it my own. So it’s an americanized Dry stout, hence the name, Irish Immigrant Stout. I can’t wait to give it a try in a few weeks! It’s been too long since I brewed. This whole job-thing really cuts into my free time.
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1.
reverendtenhigh | June 22, 2010 at 1:04 pm
It is nice to have your own mill @ home, isn’t it?
In my experience tho, if you keep your crushed grain dry, airtight, and out of the light (and i don’t know if the last one is really a requirement) it stays good for quite some time. I just brewed a batch with store milled 2 row that was over two months old and still got 80% efficiency. 80% is what i usually run, with that store’s crush, and I adjusted my grist for degradation of the malt, i think i put it @ 72 or 70% and waaay overshot my OG 
I just added more hops and made an IPA instead of a pale, nbd! Anyway,I think it has more to do with storage, but please correct me if i’m wrong. Does something happen once the grain is crushed that removing the elements can’t stop?
2.
Alex | June 22, 2010 at 9:26 pm
I guess I don’t know for sure. I am working off knowledge I got from my old local homebrew store. It could be the case that it is fine, But I was told that crushed grains were only good a matter of weeks after crushing whereas before crushing grain is good for a year or two.