Lesson 3 - Malt Intake, Handling, and Storage SAQ

**How do we prevent pests from infesting malt in storage?

Response:

The most effective way to prevent pest infestations is to keep the pests out of the malt! We do this by ensuring that storage silos are pest proof and that sacks are stored away from the wall and off of the floor. The brewery and any indoor malt storage areas should also be pest proofed, with all walls and floors sealed to pests. Mesh doors or screens should be installed to prevent access where ventilation is required. Pest activity in the brewery must be monitored by a qualified pest control professional and, where any activity is found, the appropriate treatment should be carried out.

Malt should be examined for pest activity on intake and any loads showing evidence of pests should be rejected. It should also be analysed for moisture levels as pest are better able to infest damper grain.

Temperature and moisture levels in the stored grain should be controlled. The malt should remain at around 4% moisture. Below 15°C, pest activity is minimised but as a general rule the colder above freezing, the better. Changes in temperature in the grain should be avoided unless it is being cooled by dry air, as cool grain can take up moisture from condensation. All storage areas should be dry and silos and sacks should be sealed against water ingress.

Some breweries may routinely fumigate grain on arrival if there is a risk of infestation. If minor infestations are found or likely, a licensed pest control professional could fumigate the grain in a dedicated silo using a pesticide approved for use on foods. The grain would have to sit unused until the pesticide was below its maximum residue limit; if the infestation was significant, it would need to be cleaned to remove the dead pests and damaged grains. Most breweries would not risk using grain that had been infested with pests and would dispose of the grain then fumigate the empty silo and malt handling system.