1. Stores that store malt must be well ventilated, clean and dry. Floors and walls should be constructed of cement or other impervious materials.
2. Malt should be separated from the wall according to different types, and should be piled up from the ground. It should not be close to and in contact with goods that are corrosive or prone to mold. It is strictly forbidden to pile up with toxic substances.
3. Preservation should check the malt temperature and humidity, if necessary, ventilation and cooling, the temperature should be less than 20 degrees Celsius, and the moisture should be kept below 5%.
4. The preserved malt should be FIFO to avoid the long time of malt storage and economic loss.