Using older grains to brew with

[smdbrewer]

Good afternoon,
General question, recent all grain brew I did, the grains used were roughly 6-9 months since purchased, Does this effect the efficiency of the brew?
Missed my target O.G.of 1.065 by a considerable amount 1.037 @70F.
System used: Brewzilla

Mash was held for 1Hr
Fly sparge was also done over 1Hr.

Thank you

 

[philjohnwilliams]

Good afternoon,
General question, recent all grain brew I did, the grains used were roughly 6-9 months since purchased, Does this effect the efficiency of the brew?
Missed my target O.G.of 1.065 by a considerable amount 1.037 @70F.
System used: Brewzilla

Mash was held for 1Hr
Fly sparge was also done over 1Hr.

Thank you

Were the grains crushed at the time of purchase or did you crush right before brewing? Either way the age of the grain probably isn't the issue, I think Brulosophy had an experiment that used grain that had been crushed years before and there wasn't a significant impact on efficiency. My own experience with older (2-3 months) crushed grain is that it'll brew fine if kept dry. I would suspect the quality of the crush is the culprit here

 

[smdbrewer]

Grains were crushed as time of purchase, I really didn't look to hard when I got them, but now that I think about it, it didn't seem very crushed when I added.

 

[Donoroto]

Crush has a big influence on it. Age, not as much.

 

[Zambi]

The only time I had issues was when weevils decided they liked malted grains.
And with my maris otter that smellled like it was fermenting.
But generally, no issues, even with grains that were a couple years old

 

[Over The Cliff Brewing]

I agree that the crush is your culprit.