Preserving the Quality of Your Malt

Editor’s Note: A version of this article appeared in the Nov/Dec 2016 issue of The New Brewer.

How many times have you opened your malt cabinet and rummaged through a collection of zip-top bags filled with assorted base malts and specialty grains as you plan your next brew day? You recognize that some of those bags have been there, partially empty, longer than you can remember, and you’re not really sure what to keep and what to replace.

A number of factors influence grain’s degree and rate of deterioration as it leaves the farmer’s field, filters through the malting plant, survives shipping and distribution, passes through the homebrew supply shop, and, finally, lands in your home brewery. With a bit of background knowledge, you can better preserve the quality of your malt, extend its shelf life, and …

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