I really appreciate the answer I got to my last post about grain storage.
Another aspect that I hadn't considered, has come up in recent conversation. A salesman for one of the large distributing companies told me that weevils would be an issue when/if the grain got warm. Being a restaurant person I shudder at the thought of bugs in the building, and more realistically I need to know how to deal with them. Who can tell me more?
What is the normal shelf life for grain under less than perfect conditions, is there a rule of thumb everyone goes by?
Finally, are prices negotiable with grain suppliers. In the restaurant business you find that everything is negotiable from ketchup to lobster. Does the same hold true with grain and hops etc.
Thanks for tyour thoughts. Rick
Another aspect that I hadn't considered, has come up in recent conversation. A salesman for one of the large distributing companies told me that weevils would be an issue when/if the grain got warm. Being a restaurant person I shudder at the thought of bugs in the building, and more realistically I need to know how to deal with them. Who can tell me more?
What is the normal shelf life for grain under less than perfect conditions, is there a rule of thumb everyone goes by?
Finally, are prices negotiable with grain suppliers. In the restaurant business you find that everything is negotiable from ketchup to lobster. Does the same hold true with grain and hops etc.
Thanks for tyour thoughts. Rick
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