How Malt Should Be Stored

Due to the recent special situation, I believe that the sales of craft beer in many stores are not very good. How to store raw materials to ensure the safety of malt?

Keep these four points in mind when storing malt: dryness, pest control, rodent control, and pollution control.

1. Basic elements

(1) Choose an independent environment that is ventilated, breathable, dry and clean.

(2) The warehouse should be cleaned up before storage.

(3) If pests have occurred before, disinfection should be carried out.

(4) Try to stay away from places with pungent smells and other strong smells.

(5) First in, first out, shortening the storage cycle. The use time of malt is generally within 3 months.

2. Dry (waterproof, moisture-proof)

(1) There are exhaust and dehumidification equipment.

(2) Isolate from the ground by means of pallets.

(3) Keep at least 30-40 cm away from the wall.

(4) Make sure there are no leaks on the roof.

(5) Place the desiccant.

3. Pest control

(1) Before warehousing, conduct sensory inspections such as moisture and insect damage to prevent external pollution.

(2) Different varieties should be stored separately.

(3) Keep the warehouse clean and dry, and do not create a breeding environment for pests.

(4) If insect damage is found, if it is not serious, it can be air-dried + sieved to screen out the insects; if it is serious, it is recommended not to use the malt.

4. Rodent prevention

(1) Keep the warehouse tidy and clean to reduce the accumulation of debris.

(2) Spilled materials should be cleaned up in time.

(3) There are no dead corners in the warehouse, and there are no loopholes in the walls and floors.

(4) Adhesive mouse boards, mouse traps or other mouse traps are placed at all entrances of the warehouse, and mouse baffles are set at the door.

(5) If rodents are detected in time, drug rodent control cannot be carried out.

(6) Check at any time, find out in time and deal with it in time.