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Sitting on about 500 lbs of grains, currently stored in a "heated" warehouse. I see outside grain silos at breweries and was wondering what the storage temperature of raw malted grain can be? Any thoughts?

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Briess says that moisture is your problem. They also mention freeze thaw cycles causing condensation problems.

I always wondered about those hoppers. Interesting link. Our climate is very variable here. The other thing I wonder about is don't they limit your malt bill? What kind of grain can you get shipped in to load up? Is it just domestic 2-row? Are they divided inside with compartments for different malt? If so, how many compartments can you have?

The setups I have seen in the old breweries in the UK is a 3 of 4 story building with the mill plus grain on the top floor (details and pictures here: http://www.brewnosers.org/forums/viewto ... 21&p=66236&" onclick="window.open(this.href);return false;). Each different part of the brewing process occurs on a successively lower floor, with the fermentation chambers on the ground floor. That way I suppose they didn't have to use pumps.

Here's a picture of grain being hoisted up to the top floor at St. Austel Brewery: