Mixing corse, fine and flour when using crushed grain.

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I recently purchased 5kg of MO to try my first AG on the stovetop, using this guide.

Looking at the video below, I see that MM suggest when getting 25kg of grain, to split it in to 5 x 5kg bacgs as the corse, fine and flour get seperated in tansit. This too has happened with the 5kg bag, which I would have expected for the same reason it happens in th 25kg sacks.
My question is, what is the best way to get it as mixed up as I can before using? Since I'll only be using 1kg at a time, meaning potentially my last brew with this bag of grain could contain more of the flour than the first batch. The only thing I can think of is to shake a little, then rotate then shake a little more and repeat this a few times. Am I over-thinking?

 

[Drunkula]

It's a slight change but turn first, then shake. Because of the Brazil nut effect shaking will make bigger particles come to the top so if you shake first you're just getting more flour at the bottom of the bag. Any time I've ever bothered with trying to homogenise grain I've put the bag on the side and rolled it and been taking scoops and throwing it on top. You can't do it when the bag's full.

 

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It's a slight change but turn first, then shake. Because of the Brazil nut effect shaking will make bigger particles come to the top so if you shake first you're just getting more flour at the bottom of the bag. Any time I've ever bothered with trying to homogenise grain I've put the bag on the side and rolled it and been taking scoops and throwing it on top. You can't do it when the bag's full.

I'll give that a go, thank you!

 

[trueblue]

If possible I would advise any brewer to crush your own grains. Along with getting a balanced mix I get better efficiency which could be relevant to the mix.

 

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If possible I would advise any brewer to crush your own grains. Along with getting a balanced mix I get better efficiency which could be relevant to the mix.

Yes, I was considering doing that, for the added reason that I believe uncrushed keeps longer than crushed.
I am currently trying out all grain to see if I like it, and if so, will possibly buy a crusher too. For trying out AG, they're just a tad too expensive for me currently.

 

[Drunkula]

believe uncrushed keeps longer than crushed.

Crushed lasts a lot, lot longer than the ******** 6 weeks figure that gets slung about. I'm using base grain that's 18 months old and a few on here have used it near 4 years old.

 

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Crushed lasts a lot, lot longer than the ******** 6 weeks figure that gets slung about. I'm using base grain that's 18 months old and a few on here have used it near 4 years old.

Good to know!

 

[Kveik Freak]

I use the oh so scientific method of seeing where the flour has settled, turning the bag so that side is uppermost, and then slapping it like crazy until the flour has disappeared into the middle of the bag. Seems to work, at least for 1-3kg bags.

Also the whole "you need to use it within six weeks or it's rubbish" thing seems a bit suspect. If ordinary baking flour can survive 18 months in a paper bag, surely malt in an airtight plastic bag will be fine for a good while longer.

 

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I use the oh so scientific method of seeing where the flour has settled, turning the bag so that side is uppermost, and then slapping it like crazy until the flour has disappeared into the middle of the bag. Seems to work, at least for 1-3kg bags.

Also the whole "you need to use it within six weeks or it's rubbish" thing seems a bit suspect. If ordinary baking flour can survive 18 months in a paper bag, surely malt in an airtight plastic bag will be fine for a good while longer.

That's a good point regarding flour, and the same for sugar too!