I am interested in the impact of age of grain, specifically diastatic power but any insights would be helpfull. What's the oldest grain you've used ?
Was it cracked two years ago, or two years old but cracked when you did the experiment?Did a bit of an experiment last night. Mashed some approx 2 year old cracked grain for yeast starter. Was expecting 1.040 abut only managed 1.024. Not ideal, but wanted to see what the taste of old grain would be like so I could identify in future. Was surprised that less sugar came out however.
So why did you mash if it's crystal malt? Also, regardless of age, crystal should still give you the same amount of sugar, assuming it hadn't turned rotten.sadly, cracked for 2 years......... I wasn't expecting much. Found in the back of the cupboard from partial days I believe. Was crystal malt as well.
Should have said soaked in a pot on the stove. Just to release the sugars into the water, however was surprised how little came out. I would have expected the same amount of sugar just an off taste perhaps. For some reason this was not the case. Only got half the sugars out.So why did you mash if it's crystal malt? Also, regardless of age, crystal should still give you the same amount of sugar, assuming it hadn't turned rotten.