Key Principles for Malt Storage

Release time:

Jun 09,2020

Key Principles for Malt Storage

1. Ensure Dry and Ventilated Conditions:

  • Equip the storage area with exhaust and dehumidification systems to maintain dryness.
  • Use pallets to elevate malt off the ground and maintain a minimum of 30-40 cm clearance from walls to prevent moisture absorption.
  • Ensure the storage space is sealed properly to avoid any leaks.

2. Maintain Cleanliness and Order:

  • Clean the warehouse thoroughly before storage to eliminate any residues and ensure there are no dead corners.
  • Regularly clean up any spilled materials and maintain the warehouse in a tidy and orderly fashion.
  • Store malt in categorized sections and adhere to a first-in, first-out policy to optimize freshness, ideally using malt within 3 months of storage.

3. Protect Against Pests and Contamination:

  • Perform sensory inspections for moisture and pest damage before storage.
  • If pests were previously present, disinfect the area, and if pest issues arise, prefer physical removal methods such as drying and screening. In severe cases, avoid using the affected batch.
  • Employ professional pest control services for large storage facilities, if feasible, and use physical barriers such as mousetraps and sticky boards at entry points to manage rodents.
  • Keep malt away from pungent smells and isolate it from chemicals or any strongly odorous materials to prevent aroma contamination.

4. Routine Inspection and Prevention:

  • Conduct regular checks to detect any issues early and address them promptly.
  • Install and regularly replace mouse-catching facilities to maintain their effectiveness.
  • Keep the warehouse well-ventilated to prevent external odors and contaminants from affecting the stored malt.

By implementing these structured guidelines, you can significantly enhance the longevity and quality of stored malt, ensuring it remains in optimal condition for brewing.