Given that most of us are fairly small, I was hoping to get a discussion going regarding quality control of fermentable products.
Do you measure the moisture content of grains and if so, how?
How do you ensure a grain shipment is up to standards; i.e. contaminant free, pesticide free, etc?
What other faults do you look for?
We are small enough we buy from a local grain mill that supplies bakeries and restaurants so it's mostly visual inspection for grain size and the like..
