I always taste my grains prior to milling. I taste them individually and together. I do this so I can get an idea of what the wort, and to a greater extent, the final product might taste like. Obviously taking into consideration the affects that yeast,hops and temperature have on the final product. I also want to know if there is any faults or off flavors I might pick up. Is it fresh? How long has it been sitting in the LHBS or my basement for that matter? I've read and re-read what this grain or that grain should taste like. I ask myself, is it malty,grainy,bready,sweet,bitter,burnt,chocolatey and so on. Does anyone else practice this? What is your take on this? I'm always interested in reading any sources of information on all aspects of brewing. I would appreciate any and all opinions or source material on this matter.