bigmack Show full post »

Crushed grain lasting ten years seems incredible. They must have stored it well. I get antsy when crushed grain from the LHBS gets to be three or four weeks old. It seems I need to learn to unclench.

I've seen experiments where people kept crushed malt in poor storage conditions for 3-4 months and it still made decent beer - I think we get a little too hung up on these things sometimes 🙂

As I said tho, I don't think I'd be trying to make a delicate bopils with 2 year old malt - but a porter, stout or perhaps a barley wine where a little oxidation is wanted would be fine - those crystal and roast grains are great at cover up lol
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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