[Bevel]

Hi all, doing some cleaning and found some 2 row grains that I must have misplaced at some point. I  had them crushed when I bought them in December 2020 and I stored them in food saver bags with the air pulled out - room temp about 70-75. I have a strong feeling they are either stale or rancid (can they become rancid?). Should I just toss them or do you think there is a chance they might be decent after 10-11 months?


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[Bob357]

Vacuum sealed at that temperature, they might be OK. Milled grain lasts much longer than many think, as long as kept dry and at a low to moderate temperature. Being vacuum sealed can be a big help too. Smell and taste will tell you if it's still good.

[brewthru]

Hi all, doing some cleaning and found some 2 row grains that I must have misplaced at some point. I  had them crushed when I bought them in December 2020 and I stored them in food saver bags with the air pulled out - room temp about 70-75. I have a strong feeling they are either stale or rancid (can they become rancid?). Should I just toss them or do you think there is a chance they might be decent after 10-11 months?


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Stale? Easy to know. Taste some of them. Ever had a cracker that was old? This is the taste.

Rancid? Unsure how these will become rancid in a sealed bag, but once again, taste some of them. You will know by tasting.

[Visor]

 Near as I recall, I've never had anything that is essentially fat free go rancid. AFAIK rancidity [is that a real word?] is a function of fat staling.