Author Topic: Milling Grain Ahead of Time  (Read 241 times)

Online pete b

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Milling Grain Ahead of Time
« on: March 22, 2021, 11:30:13 PM »
I usually mill just before brewing, while my strike water heats up. Now that I use an Anvil and can have strike water heated up when I wake up I would prefer to mill the night before.
Any concerns regarding oxidation or anything here?
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Offline Bob357

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Re: Milling Grain Ahead of Time
« Reply #1 on: March 23, 2021, 12:24:39 AM »
No problem at all. Crushed grains will hold up well for weeks, if not months, when stored in a cool dry place.
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Offline majorvices

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Re: Milling Grain Ahead of Time
« Reply #2 on: March 23, 2021, 12:29:06 AM »
You won't notice any difference in quality.

Online RC

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Re: Milling Grain Ahead of Time
« Reply #3 on: March 23, 2021, 12:49:21 AM »
Cool, dry place being the key. The enemy of cereal grains is moisture more than time.

Online pete b

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Re: Milling Grain Ahead of Time
« Reply #4 on: March 23, 2021, 12:56:09 AM »
That’s what I thought, overthinking. I milled a little while ago, it will be nice to get right to my first cup of coffee after I mash in.
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Offline ynotbrusum

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Re: Milling Grain Ahead of Time
« Reply #5 on: March 23, 2021, 12:57:12 AM »
Cool, dry place being the key. The enemy of cereal grains is moisture more than time.

So no conditioning grain in advance and avoid crushing conditioned grain until ready for mashing?
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Online RC

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Re: Milling Grain Ahead of Time
« Reply #6 on: March 23, 2021, 01:12:09 AM »
Cool, dry place being the key. The enemy of cereal grains is moisture more than time.

So no conditioning grain in advance and avoid crushing conditioned grain until ready for mashing?

I was responding to Bob357's comment. Crushed grains will in fact hold up well for weeks, if not months, when stored in a cool, dry place. But don't wet them and then store them for a prolonged time. Is that what you are talking about?
« Last Edit: March 23, 2021, 01:17:53 AM by RC »

Offline erockrph

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Re: Milling Grain Ahead of Time
« Reply #7 on: March 23, 2021, 03:03:51 AM »
You won't notice any difference in quality.
Agreed. I crush the night before while setting up my Anvil and my brewing water for the next day. No issues here.

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Online pete b

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Re: Milling Grain Ahead of Time
« Reply #8 on: March 23, 2021, 11:11:41 AM »
You won't notice any difference in quality.
Agreed. I crush the night before while setting up my Anvil and my brewing water for the next day. No issues here.

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That’s what I did and am glad as I am mashing in.
I think there was some LO talk about this but it seems waiting to mill iis not something people found worth adopting.
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Offline BrewBama

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Re: Milling Grain Ahead of Time
« Reply #9 on: March 23, 2021, 02:31:30 PM »
I mill while the brewing liquor is heating. It just fills a time gap. 


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Offline denny

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Re: Milling Grain Ahead of Time
« Reply #10 on: March 23, 2021, 02:42:16 PM »
I always mill a day or 2 before. 
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Offline ynotbrusum

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Re: Milling Grain Ahead of Time
« Reply #11 on: March 23, 2021, 03:18:56 PM »
Cool, dry place being the key. The enemy of cereal grains is moisture more than time.

So no conditioning grain in advance and avoid crushing conditioned grain until ready for mashing?

I was responding to Bob357's comment. Crushed grains will in fact hold up well for weeks, if not months, when stored in a cool, dry place. But don't wet them and then store them for a prolonged time. Is that what you are talking about?

Yes.  It seems that milling in advance would preclude grain conditioning before milling.  But I don’t know that it outdated be okay overnight or a day or so longer...just throwing the question out there.  I have pretty much given up on grain conditioning, but others find it useful.
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Offline narcout

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Re: Milling Grain Ahead of Time
« Reply #12 on: March 24, 2021, 07:55:54 PM »
I think there was some LO talk about this

Yeah, the issue being discussed was LOX and what effects there might be from crushing the acrospire where a lot of it is stored and exposing it to oxygen too far in advance of the mash where it can be deactivated by heat.



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