So the incorrect part was "before it starts to go south
" as far as me being incorrect, the article really proves (and almost says) nothing with just a single comment and zero cited references (FWIW the comment was Uncrushed grain will store for a year in these conditions
The second post said the proper way to store - cool, dry and air tight
- IME uncrushed and properly stored grains will last more than a decade without degradation in the final product (seems like a repeat, don't it).
Let's look at what could go wrong. Of course there's all the free radical ideology, but I've really only heard issues associated with 60L Crystal and then only with regard to shelf stability in the finished product and not due to the age of the Crystal 60, only due to the crystal itself. So moisture - where can moisture enter from? The air, so airtight and dry eliminates that issue. The second issue would be larvae hatching and cool will take care of that. Otherwise there are not too many items with base and specialty malted/roasted grains to have happen.
Use this as an example. I purchase Protein Powder in bulk. I asked the manufacturer why only a 2 year shelf life. He indicated it was for FDA reasons and if the powder remained at it's dry moisture content it would be at least 2 decades before the protein would even begin to degrade and it could be longer.
So blue - if ya got some cited peer reviewed references which aren't just magazine bylines, lemme know...
FWIW - those interested in technical information regarding brewing might enjoy perusing/downloading papers from this sitehttp://www.scientificsocieties.org/jib/contents/pastissues.htm