drtomc
Fermentationist
Hi All,
I've been out of brewing for a couple of years, and I have quite a bit of (uncrushed) malt that I bought not long before life obliged me to take a break from brewing. So the malt is about 3 years old. Will it still be viable?
I'm guessing there will have been some staling and some degradation of the enzymes. The question is how much? I'm guessing there are 3 possibilities - (1) it's no good, and I should toss it; (2) it's middling and I should quickly brew lots to use it up and cut it with some fresh pale malt to supply more amylase; or (3) relax, don't worry, have a home-brew.
Thoughts/experience?
T.
I've been out of brewing for a couple of years, and I have quite a bit of (uncrushed) malt that I bought not long before life obliged me to take a break from brewing. So the malt is about 3 years old. Will it still be viable?
I'm guessing there will have been some staling and some degradation of the enzymes. The question is how much? I'm guessing there are 3 possibilities - (1) it's no good, and I should toss it; (2) it's middling and I should quickly brew lots to use it up and cut it with some fresh pale malt to supply more amylase; or (3) relax, don't worry, have a home-brew.
Thoughts/experience?
T.