Im working for an wholesale homebrew shop and milled grain last for 6 month, even in the bags. Big company like weyermann and other confirmed. Unmilled grain last till 2015, here is a proof
http://www.picpaste.com/IMG_20130920_135513-3Xin2fFd.jpg
Cheers!
SOme of you knew theres a cascade shortage mostly everywhere. Im working in a canadian homebrew show and we received lots of canadian cascade pellets. Would anyone interested in ? Maybe I could have my boss to start shipping it..
Im carbing this way but letting them for 72 h instead 48, Thats the perfect way I found . 4 days at room temp. Should not overfoam, at how much psi are you serving?
I did an imperial stout with cuban coffee but my GF says after my brew it was way lighter than Quebec Coffee ( not a coffee drinker )
So heres the story, Should I put milled grain in my stout for X hour or do a mash with hot water. Not having an expresso machine on hand.
Cheers!