I store all my whole grains, ground or not, in the freezer. Even whole, I think the fats will go rancid at room temp--not really sure how long it would take, but I don't know how long since they were harvested before they got to me, so I think freezing is best. I don't freeze refined flours that have no fat, or white rice, or things like that. I've had grains migrate to the back of my freezer and obviously sit there for a long time, and have had no quality issues when I finally use them.
The only thing to consider, I'd think, is if you're in a humid environment, you may want to make extra-sure that the stuff you're freezing is in an air-tight container, it'd be a bummer to have humid/moist paper (like a bag of flour) sit like that for a long time, I'd think. I live in Houston, land of humidity, so maybe it's not an issue most places.
Your freezer sounds awesome. Wow.