I bought a lot of grain in bulk, and have been going through it slower than expected. I stored it all in mouse-proof (but not airtight) containers. I ate a pinch of it the other day, and it was much less crunchy than it was upon purchase. It still tastes fine, and it isn't soft/over-moist, but the maritime climate here (Boston) seems to be reducing its crispness.
How should I cope with this? Will this cause problems for beers which I brew using these grains? Are there any general adjustments I should make to my process when brewing with older, less-crisp grain? Is this grain a lost cause (please, please let the answer be 'no')?
EDIT: my grain is est. 6 months old.