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
Airtight, like flour, or breakfast cereal. For small amounts, a zip-lock baggie purged of air is good. Larger quantities require something along the lines of Tupperware. Fresh is always best, so I wouldn't keep them too long, though. Try to use them within, say, a year or less?
This thread just gave me an idea. I got a vacuum sealer this fall. I can seal up my excess grains and hops.
I have extra corny kegs that I store grain in.Seal it up with a shot of co2.
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