I no longer have to travel 90 miles to the closest brew shop. One has opened up in my hometown.But I no longer just get the grains I need, I have to buy by the pound. A recipe I tried today called for 2 ounces of chocolate malt. I now have almost a full pound of chocolate malt to use later. But what's the best way to keep it fresh when I'm ready to brew with it again. It is unmilled, which is a plus.Suggestions?Mike
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