I have just read that pale malts are beleived to improve if stored for 1-3 months before being used in brewing. What happens in the malt during those 1-3 months that improves it? How does it improve?
Also I thought the shelf life on malt (stored cool and dry) was about one-year, or on pre-milled malt it was one month, is this true? I realize that storage conditions will affect the shelf life.
Also I thought the shelf life on malt (stored cool and dry) was about one-year, or on pre-milled malt it was one month, is this true? I realize that storage conditions will affect the shelf life.
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