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Thread: Grain Milling and Oxidation

  1. #1
    Join Date
    Jul 2014
    Location
    Va
    Posts
    18

    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
    424
    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
    1,707
    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

  4. #4
    Join Date
    Feb 2013
    Location
    United States
    Posts
    22
    Weve always brewed the night before and havnt ever seen any staling of the malt. Ive heard even 72 hours is fine but I might not go past that. Its probably not a good comparison but sometimes in the homebrew world people buy premilled malt from on like distributors.

  5. #5
    Join Date
    Nov 2010
    Location
    Carmel, IN
    Posts
    12
    Kunze details the measures that many German breweries employ in reducing oxidation of malt and wort in his book. One of those measures is flooding the grist case and mill with an inert gas to reduce oxygen contact. That suggests that there is an increased oxidation potential with premilling. However, I contend that not all beer styles need or require the oxidation reduction measures that might be beneficial in brewing a light and malt-focused German lager. If you aren't focusing on those sorts of beer, it may not create a penalty by premilling.
    WaterEng
    Engineering Consultant

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