http://hoppybrewing.com/2010/03/24/crooked-irishman/ One man's quest for the perfect brew. Mon, 19 Dec 2011 05:04:53 +0000 hourly 1 http://wordpress.com/ http://hoppybrewing.com/2010/03/24/crooked-irishman/#comment-388 Wed, 23 Jun 2010 04:26:16 +0000 http://brewbeer.wordpress.com/?p=306#comment-388 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.

]]> http://hoppybrewing.com/2010/03/24/crooked-irishman/#comment-387 Tue, 22 Jun 2010 20:04:59 +0000 http://brewbeer.wordpress.com/?p=306#comment-387 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?

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