About Briess: Recommended handling
& storage procedures for dry grain ingredients
Suggestion 1: Receiving Product
1) Designate responsibility to one person.
2) Inspect condition of both delivering trailer and load.
3) Query driver on what other products were bi-loaded.
4) Inspect each bag/pallet as it is unloaded for tears, oil stains, foreign
substances, etc. If contamination is suspected, stop unloading. If loss of
product is involved, customer should sign the Bill of Lading attesting to the
exceptions, then notify Briess Customer Service Department immediately.
5) All shipments from Briess Malting Company's elevator are palletized and
stretch wrapped. Full truckload shipments have a cable lock seal on the trailer.
If shipment is not palletized and/or shrink wrapped upon arrival, please note on
Bill of Lading and advise Briess Customer Service Department immediately. In
this case, palletize before storage.
Suggestion 2: Storage Area
1) Separate from working areas (kitchen, brewhouse, fermentation, packaging) to
avoid excessive humidity, heat, odors, traffic, etc.
2) Do not store in damp basement or hot attic. This is especially important with
preground malts.
3) Select an area with smooth floors and walls which are easily cleaned by
sweeping or vacuuming.
4) Ensure tight fitting doors and windows with screens to keep out rodents,
flying insects and birds.
5) The outside perimeter of storage area should be well sealed and all
vegetation removed within three feet of the building. Correct any defects in
floors and walls.
Suggestion 3: Product Storage
1) Stack two pallets high with plywood in between at maximum. This still allows
convenient inspection on top of stack.
2) Pallets can be placed side by side in rows, but an 18-inch aisle should be
left between rows and walls so that it is convenient to inspect and clean.
Suggestion 4: Product Usage
1) Use first-in, first-out basis.
2) An exception: Torn bags. When it is determined there is no contamination, the
torn area should be taped over and the malt used immediately.
Suggestion 5: Inspection
Inspect storage area weekly at scheduled intervals. This is particularly
important when the room temperature is above 65 ºFahrenheit and in fall when
field rodents start looking for winter quarters. Look for the following:
1) Torn bags. Damaged by handling or chewed by rodents.
2) Rodent droppings.
3) Rodent or insect trails in dust.
4) Tiny holes in a bag which indicates infestation.
5) Humid atmosphere, damp walls, wet floors and bags.
6) Feel bags for dampness and heat.
Suggestion 6: Train Personnel
Train personnel to be aware of product condition each time grain is used. This
will quickly become automatic:
1) Aroma and feel: malt should not smell musty or feel damp.
2) Very fine flour indicates insect activity.
Suggestion 7: Contract Pest Control Service
To relieve the pressure on your work force, a local pest control service can be
contracted, usually for a very reasonable fee. They will supply and service bait
stations, inspect for infestations, chemically treat an area if necessary, and
offer valuable advice to prevent problems from occurring.
| Bulk Malt Handling Information: Guidelines for pneumatic filling of silos 43kb printable .pdf file Mini Bulk 54kb printable .pdf file |
