It’s been three years since my last brew. My kid just turned four so that probably explains the hiatus. For some reason I thought last night “hey, I want to brew beer this weekend”. My last recipe I prepared for was an American DIPA. Yes, all my ingredients are “old”. My grain (whole) was vacuum sealed in 5# bags, placed in sealed buckets, and has been in a cool, dark, dry space ever since. Hops were vacuum sealed and frozen. I broke out the stir plate and have been rejuvenating a previously refrigerated pack of dry ale yeast. It is currently bubbling away and awaiting brew day tomorrow. I am thoroughly surprised I cleaned all my kettles, pumps, chillers, and utensils before putting them away three years ago. Only trepidation I have is the grain. I know the grain is still in brewable condition but what size should I mill it for being as old as it is? I want to say I have the mill set around .025 - .030. I remember my system did not have issues with efficiency (80ish) or stuck sparges. Any and all advice would be appreciated.