These kinds of questions are valid, and people should feel free to ask them. But whats wrong with stepping back for a minute and looking at the big picture. I assume most brewers are not trying to make a "just good enough" beer. I wouldn't mind if all of my beers were world class, and imagine thats true for most everyone. Old grain probably wont make you sick, but I cant imagine any world cup gold winning recipe calls for letting your grain sit around for a year. Sometimes I also wonder when folks debate at length the finer points like stirplate vortexes, but then kinda shrug "meh" and toss in some year old slack grain. Just sayin
I think the point was that the OP said he bought new grains and the flavor difference between the old and new was not detectable.
I understand majorvices point, and in his application, with large amounts of crushed grain hanging around a brewery environment, there is going to be flavor impacts and oxidation to the grain. I now understand that and am better off having asked.
Yet if at the homebrew level, you have grain that has been crushed and sitting around and tastes good, imperceptible from fresh grain as the OP said, then not using it seem like a waste.
Am I understanding it correctly: good tasting grain and oxidation of that grain are independent of one another, i.e. It can taste great and be oxidized?
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