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Thread: Grain Milling and Oxidation

  1. #1
    Join Date
    Jul 2014
    Location
    Va
    Posts
    17

    Grain Milling and Oxidation

    Anyone have references or direct experience with grain oxidation or staling because of milling ahead of the brew day?

    I would imagine that milling 24-48hrs ahead of time has little to no effect on the grains. Especially, since maltsters are selling pre-milled bags to brewers and those aren't air tight seals.

    Thoughts or links to references would be appreciated.

  2. #2
    Join Date
    Nov 2013
    Location
    Michigan
    Posts
    417
    I would ask your grain supplier I would think they would be the experts on that. I do know grain is very susceptible to absorbing odors from there environment so its important to keep them in a odor free area
    Mike Eme
    Brewmaster
    Cheboygan Brewery
    Cheboygan Michigan

  3. #3
    Join Date
    Oct 2002
    Location
    Chesterfield, UK
    Posts
    1,638
    I wouldn't worry about milling the night before. Milling a few days in advance might be different - but some of that variation will be dependent on moisture and temperature. As already noted, the milled grain in particular must be kept in a dry and odour free environment. Here in the comparatively chilly UK, we used to mill quite happily on a Friday evening for mashing in Sunday night or Monday morning - ales and lagers, without any obvious flavour or stability problems.
    dick

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