Malt, as a brewing material, is crucial to beer brewing. Its quality will directly affect the taste of the beer. Therefore, malt should be stored and managed strictly.
The warehouse where the malt is stored must be well ventilated and sufficiently clean and dry. Floors and walls should be made of cement or other waterproof materials. In addition, it is advisable to take active measures to protect the malt from mosquitoes, insects, rodents, humidity, heat, etc.
Malt should be stored separately by type, not touching the floor and walls, and away from things that are easily corroded and moldy. Especially, it is prohibited to store with poisonous substances.
Check the temperature and humidity of malt regularly during storage. If necessary, ventilate and refrigerate. The actual temperature should not exceed 20℃ and the moisture should not exceed 5%.
To avoid excessive storage time, the principle of first-in, first-out should be adopted.