Does anyone use food grade oxygen absorbers for malt storage?
I store my malt in 5-gallon food grade buckets. Haven’t noticed any degradation or problems with the stored malt. However, was thinking maybe I should also be using food grade oxygen absorbers.
Thoughts?
I think barley prior to and after malting is stored in huge silos before it’s packaged for sale. Retailers further package into smaller qty and stock it on shelves. We are probably brewing with at least two + yr old harvest. I don’t think a cpl more months is gonna matter much.
Disclaimer: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV
You say you haven’t noticed a difference, so would anyone’s answer matter? Trust your own personal experience. The expertise on this forum is all well and good, but it’s no substitute for your own empirical observations.
THIS
If you can’t tell the difference, it doesn’t matter.
I have to disagree. Tasting different batches at different times (or different age), you may not notice a difference, where side-by-side, you might notice it. I think this only means there isn’t a big difference. But making multiple small improvements can end up making a noticeable difference in your beer.
Call it no practical difference then if you’d like. Or, if you care to, investigate and do the test & share your impressions. Either way works.