I saw an earlier post about malt being aged for 1-3 months, but my question is malt that is significantly older than that. The brewing company I previously worked for was forced out of the building and we put everything in storage, that was september 2010. The grain was delivered in June 2010, and i have around 10,000#.
We are now reopening and using all the old equipment. My question is of course the malt. It is bulk malt that was pulled from the silo, then stored in "tote bags." The storage conditions were consistant and never reached above 75 degrees in the summer with low humidity. We are in the Northwest. We didn't have any rodent problems either. I have tried several home brew batches with the grain and they seem to taste good with no off flavors, but we all know that a 20bbl batch is a different story. Any ideas. Thanks
Cody Ragan
River City Brewing Company
Spokane, Washington
We are now reopening and using all the old equipment. My question is of course the malt. It is bulk malt that was pulled from the silo, then stored in "tote bags." The storage conditions were consistant and never reached above 75 degrees in the summer with low humidity. We are in the Northwest. We didn't have any rodent problems either. I have tried several home brew batches with the grain and they seem to taste good with no off flavors, but we all know that a 20bbl batch is a different story. Any ideas. Thanks
Cody Ragan
River City Brewing Company
Spokane, Washington
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