Storing sprouted grains and fresh flour

I just got the new Reinhart cookbook, Bread Revolution, and right now I'm experimenting with some of the sprouted flour recipes. I'm sprouting, drying, and grinding my own wheat flour but only as much as I need.

Since the sprouting process takes so much time, I would like to either sprout and dry a few lbs of wheat berries at a time, or grind large amounts into flour to save for later. However, I don't know if the rules of storing the grain or "aging" the flour are different for sprouted grains. 

Does anybody know what the best practices are for storing sprouted grains or freshly ground sprouted flour? Is the shelf life decreased once enzymes have been activated? Does the flour benefit from oxidation?