More AG questions

[richardagutteridge]

: Hi all just a few more questions ( honest)

1 How long will grain keep and how do you store it?

2 Where's the best place to but a good thermometer and what is the best one ( remember I am an OAP)
or does anyone have one to sell?


Regards Richard G :drink:

 

[Sean_Mc]

1 never kept it pre mash more than three weeks
2 Wilko's have glass ones, or get a digital off ebay for around £5 delivered, just check the temp range, think mines -20c to 120c

 

[Tony]

)
1. In the dark and cold. However, I never order more than I need which means that I always have fresh grain but I have to plan well in advance.
2. I have this one (after trying several!)http://www.thermometersdirect.co.uk/acatalog/WTT_Black_Waterproof_Thermometer.html

Hope that helps, the above works for me but you could easily find better solutions to suit yourself. There is an online seller who sells by the gram, that helps me with the buying of small amounts of specialist grain. pm me if you want the site addy!

Good luck!
:

 

[Andy__]

Honestly stick with the glass wilko one. When I started out I went all digital. It was never right.

I ended up with the glass one from wilko and it was obvious which one of the two new when water was boiling :shock:

 

Wilko's definitely, even their 100ml plastic Measuring/Hydrometer jar is calibrated spot on.
This may not be the done thing, but I've kept ready crushed pale malt in its bag, in a plastic dust bin, in the garage, for over a year without any problems.
When I used it, it still smelled sweet, and the brew was as good as any.

 

[Parva]

Using a sack of malt that's nearly 18 months old now (pre-crushed) and got my expected OG and the beer smells good. :)

 

Thank you Parva, I thought I may have got a "silly boy" for my post!

 

[phettebs]

I keep my sacks of uncrushed grain in the cool dark basement for over a year. I keep my specialty grains in sealed kitchen type plastic containers. Some of that is approaching 3 years old! :shock:

I wouldn't keep crushed grain that long unless I could seal it up to keep it from absorbing moisture. I crush all of my own grain so I don't really know how long crushed will last. Sounds like Parva has had good luck with keeping it. I think the key is keeping it dry.

 

[Parva]

To be fair my grain does sit in my kitchen rather than a damp garage so that probably has a large bearing on its longevity.