fyi milling or crushing your own grain can be a very dusty job, when powered.. and the dust is laden with malted sugars so is not the sort of dust you want gathering anywhere your trying to keep a clean brewspot.. moistening the pre-crush grain can help, but its a job best done outside where the wind can carry the dust away..
Before they moved to Swindon I would call in @ the malt miller and wait while my grain was crushed, and witnessed just how dusty it can be.. Hand cranking a mill would also be pretty dust free too i assume..
Those who do crush their own report a better brew
myself I have kept pre-crushed grain for 12months (fresh from the malt miller) with no noticeable drop in BHE. I use well aired out and de-whiffed ex mango chutney screw top blue barrels, each will contain 25kg of crushed grain with a lil tamping down of the last kg or so.. they do need a good clean and airing out before use tho
but with a seal provide a moisture and rodent proof grain store that stacks easily and with a cushion makes a grand brewday stool too
