Impact of Crushed Malt Age on Beer Quality

drew's picture

A number of homebrewers, even advanced all-grain veterans like Denny, don't own a mill at home. Many depend on the mill at their homebrew supplier. (Denny uses a friend's mill.) They buy their grains crushed courtesy of their store of choice. Naturally, life happens after we've crushed our malt and everyone is afraid of the ticking time bomb that is crushed malt. Naturally, since we're homebrewers we don't want to waste our money ingredients if we don't have to - so can we use that pre-crushed malt?


Does cracked malt that's been left to sit for a month produced a noticeably different beer than freshly cracked malt?
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