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Can I still use old grain

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chopdog

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Hey guys, just a quick question. I have a half sack of cracked pale grain that is about a year old, you reckon it is still any good or should I throw it. Problem is I want to brew today and where I usually get my sacks from don't have any in stock.

Cheers
 

Nibbo

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If it is cracked, then she'll be no good. Half a sack of cracked grains a lot to have lying around...

If it isn't cracked theres a chance she should be alright. Chew on a few grains and test for crunch. If its soft it'll be past its best.
 

Nick JD

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Pour it into a bowl and give it a shake. Watch it come alive!
 

spog

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Nick JD said:
Pour it into a bowl and give it a shake. Watch it come alive!
checking for weavels? ..cheers...spog...
 

chopdog

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Nibbo said:
If it is cracked, then she'll be no good. Half a sack of cracked grains a lot to have lying around...

If it isn't cracked theres a chance she should be alright. Chew on a few grains and test for crunch. If its soft it'll be past its best.
Thought this was the case. Moved house and haven't brewed in like 8 months. But I have drank all stocked up supplies and have got the itch again
 

chopdog

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Just opened the bag and tasted it, it is still very crunchy and taste's good. I poured it into a bowl and couldn't see it move. It has been in the original bag cable tied shut since I bought it, and the bag was in one of those big tub from the reject shop.
I reckon I might give it ago. I guess the grain prolly won't be as efficient so I'll just use more.
Any reasons why I shouldn't give it a whirl?
 

Nick JD

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chopdog said:
Any reasons why I shouldn't give it a whirl?
None at all - though I wouldn't throw $10 of yeast and $10 of hops at it.

Let us know how it tastes.
 

Bribie G

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If the malt has gone "slack" but still tastes ok, help it along in the mash with a kilo of fresh grain - between the two of them that should provide enough enzymes to get the job done.
 

thedragon

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I've recently been though the same thought process as you.

When it comes down to it, there are two choices:

1. Use the grain. You may get a good result, albeit the chances are low due to potential for moisture having got in there, or other shit / bugs getting in there. If it's no good, you've wasted 4 hours on brew day, 2 weeks fermenting and time cold/bottle/keg conditioning. Plus there's the heartache of having to empty full bottles or your keg. Not to mention the $20 of yeast and hops.

2. Feed the old stuff to the birds and fork out $15 for 5kg of new grain.

For me the choice was easy. better still, if you've got kids they'll enjoy watching the birds hook in to the old grain.
 

chopdog

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To be honest I'd rather go down swinging, so I gave it ago. All seems well at the moment. I'll check the sg tomorrow once the wort chills. Just done a simple apa. I'll by a we sack of grain next week once my supplier has more stock
 

Batz

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Nick JD said:
None at all - though I wouldn't throw $10 of yeast and $10 of hops at it.

Let us know how it tastes.
I agree but no yeast has to cost $10.00, and $10.00 worth of hops? Well spent IMO.

Batz
 

Thefatdoghead

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Spose it will be like eating stale food that's been cooked. But you never do know until you try it! Personally I wouldn't bother, id'e just wait and get fresh grain but hey, thats me.
 

bum

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I dunno. He says it is crunchy. What bad stuff can time do apart from making it slack? (Serious question. And yeah, I know slackness is cause by moisture rather than time but you know what I mean.)
 

Rowy

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bum said:
I dunno. He says it is crunchy. What bad stuff can time do apart from making it slack? (Serious question. And yeah, I know slackness is cause by moisture rather than time but you know what I mean.)
No........sorry bum I don't know what your mean........................
 

bum

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*you're mean

And I've already been told that today.
 

Rowy

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Just wanting clarification old bum....................
 

bum

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Clarification on a question? I thought that's what I was seeking?

I agree that based on the initial post "bin it, buy more" is sound advice but he says he's had a chew and it is still crunchy (i.e. not slack). Not sure how crunchy milled grain can be as I've only ever eaten it pre-mill but I'm sure he's not making it up to impress us.

My question is: if old grain is not slack (or weevilled) then what other reason not to use it might there be?
 

TidalPete

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I would like to think we're all talking about base malt here??????

Any opinions about the prolonged usefulness of specialty malts appreciated?

Being a tight-arse I'm talking minimal amounts of crystal & upwards in a (otherwise) fresh malt recipe? Malts that already have little or no enzymatic power left in them.
How long would you keep them before tossing? Just asking. :lol:
 

Thefatdoghead

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TidalPete said:
I would like to think we're all talking about base malt here??????

Any opinions about the prolonged usefulness of specialty malts appreciated?

Being a tight-arse I'm talking minimal amounts of crystal & upwards in a (otherwise) fresh malt recipe? Malts that already have little or no enzymatic power left in them.
How long would you keep them before tossing? Just asking. :lol:
I hope, a long time Pete! I got a dick load of Crystal. The other thing is, im learning that i quiet like beer with 1 or 2 malts in them with no crystal.
 

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