Author Topic: Temperature considerations for storing grain?  (Read 374 times)

Offline Lazy Ant Brewing

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Temperature considerations for storing grain?
« on: March 20, 2017, 12:27:15 PM »
I use about 80-100 lbs, of base malts/ year.  I don't have room to store it inside my house, but I could store a 50 lb. bag of uncrushed base malt in one of the large 60 lb. pet food containers in my garage.  That would expose the grain to a potential temp swing of -20 F to 107 F.  How would that affect the grain?

I think farmers and shippers store their grain under those conditions before it comes to us.

Comments please and thanks in advance for your advice. 

Offline Joe Sr.

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Re: Temperature considerations for storing grain?
« Reply #1 on: March 20, 2017, 01:39:10 PM »
The biggest problem I think would be humidity.  My garage is super humid.  When it warms up outside, I have condensation on the cold slab.  I kept a car in there all winter (on blocks) and pretty much everything rusted up on the rotors and undercarriage.

In the summer, it's like an oven.

Plus, mice.
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Offline stpug

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Re: Temperature considerations for storing grain?
« Reply #2 on: March 20, 2017, 01:45:40 PM »
I see recommendations of dry and cool-moderate temperatures.  BYO says 50-70°F and Briess says <90°F.

Maybe you buy a bag in the spring and a bag in the fall, and try to avoid storing through the winter and summer.  The extremes you mentioned sound like they have the potential to degrade malt quality over a period of time.

This is just some information I found, and my interpretations of the information. Nothing concrete here.

Offline majorvices

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Re: Temperature considerations for storing grain?
« Reply #3 on: March 20, 2017, 01:49:34 PM »
I have stored grain in hot warhouse conditions for months, sealed, with no problems with friability of flavor. Some malts stored sealed through 2 Alabama summers and still in great condition.

Offline SWSommer

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Re: Temperature considerations for storing grain?
« Reply #4 on: March 23, 2017, 11:32:22 AM »
My home brew store (WeakKnee in Pottsgrove, PA) vacuum seals the grain for me in a large oxygen-blocking bag.  I store it in a closet in my basement that seems to be pretty much a constant 60F (winter) - 70F (summer).  I let one bag "out of the closet" after 7 months and it smelled fresh as when Brendon crushed it. The resulting beer (Irish Red Ale) was excellent.  I agree with many of the previous posts that moisture is what will be harmful to long-term storage.  You absolutely do not want mold formation due to excess moisture.
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