I store my grains in food grade plastic pails with Gamma Lids and have never had a problem.  Had some wheat stored for maybe 10 years and no problem....A 5 gallon pail will hold 50 lbs of grain.  I store my grains in our basement. Buckets are about 5.00 each and lids about the same at restaurant supply stores.  Can be bought off line but more expensive.

I imagine you can use the food saver but it seems like a lot of work and more difficult to store - bags more prone to being torn etc.

Janet

I do the same as Janet - store in tightly covered food grade plastic pails.  We go thru the wheatberries fast enough that it's reallly not worth the time and effort to do otherwise. 

I think that it is more important to keep them sealed depending on where you live.  If you live in an area with high humidity, for instance, it may be more important than if you lived in a drier climate.  I know it's possible because I've done it using a FoodSaver machine I bought at Target.  I was initially worried that the wheat berries would puncture the bag but the bags are thick enough it wasn't a problem.  

There is a family farm in Colorado that sells hard red winter wheat berries online that come already in vacuum sealed bags.  I think the bags are like 2.5 pounds of wheat berries so about the right amount for a couple loaves of bread.  You can check them out online here, http://www.dodsworthfarms.com.  

The best storage method really depends on how long you actually intend to store the item. If you're looking at the possibility of 10-30 years, I would recommend using mylar bags instead of regular foodsaver bags as they are even more airtight and help guard as oxidation and incidental sunlight as well. You can vacuum out the oxygen and seal them in your FoodSaver, or you can use an oxygen absorber to remove every last trace of O2 and just use the FoodSaver to seal them. As long as the berries are completely dry when they go in, stay dry, relatively cool, and out of the sunlight they will last "indefinitely". If you're packing on a humid day or aren't sure if your berries are completely dry, you can always put a desiccant pack in the pouch for added protection. Then pack all your pre-measured bags of grain into 5-6 gallon buckets with gamma lids (any gasketed lid would work, but gamma lids are very convenient).

Since I live in the bush, I store a lot of dry bulk staples in usable sizes of ziploc mylar bags and use my FoodSaver to vacuum out the air with the attachment tube, but don't heat seal them just zipper them since I intend to use them within a year or two. Not heat sealing them makes them more reusable since you don't have to cut them open.  Then I store a variety of these pouches in "monthly" buckets with gamma lids. The added benefit is that I can use this method to store all the dry ingredients (dry milk, powdered eggs, shortening powder, yeast, sugar, baking soda, seasonings, etc) for a recipe in small pouches within a larger pouch of the main ingredient (whole grains, pasta, dry potatoes, etc) and then only need to add water, oil, honey or other wet ingredients when I prepare it... much more cost effective and customizable than the commercial box or "camping/hiking" meals.

I tend to keep the regular FoodSaver bags for use in the freezer or for foods I know will be consumed in a year or less since they aren't as hermetic for truly long-term storage. They also come in handy for packing dry ingredients for the larger mylar pouches, especially if the ingredient in question is liable to poke a hole in a normal Ziploc bag.