I bought some Briess Special Roast and Crisp (I think?) Pale Chocolate Malt back in July and milled them at the LHBS. (I was in Colorado at the time; my local LHBS here in Olympia, WA doesn't carry those malts.) I bought a bit more than I needed, and the excess milled grain has been kept in sealed Mason jars in the freezer since the summer.
I figured the malts aren't any good anymore, and I was about to toss them. I decided to take a taste before I fed them to my chickens, and lo and behold, they taste pretty much like they did in July. Not chewy or stale like I'd expect.
What would you do with them? I'm inclined to brew with them, but I wonder if a staleness I can't pick up now would emerge in the finished beer. OTOH, neither of these malts would exceed 5% of the grist, and if I wanted to have something more fresh, I'd have to mail order it.