I imagine the farmer stores grain in silos for as long as it takes to get the highest price, then it is stored at the maltster in silos until the production cycle is ready for it, then it is stored in 50 lb sacks or silos until it is sold to wholesalers or big brewers by the rail car, and then it is stored in 50 lb or smaller sacks until it is sold by retailers. I imagine storing it under vacuum in a home brewer’s climate controlled home is the best it’s been treated in its entire existence. IOW, it’s fine kept at room temp, dark, and dry.