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Old 11-21-2010, 11:51 PM   #1
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Default Old cracked grains

I have some Maris Otter pale malt that has been stored around 38 degF in a ziplock bag for the past 6 weeks. I ended up not using it in a past recipe and had intended to use it shortly after which never happened.

Is this still fresh enough to use or would there be a lot of oxidation or some other thing that would render this not ideal to use?

I want to make a scottish 70 tomorrow. I need to pick up some more grain but was curious if I should try and use what I have and just add to it.

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Old 11-21-2010, 11:55 PM   #2
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It's probably ok. Take a little taste and see how they taste. If they taste good, they're fine to use. If they taste stale, or "funny", then they've gone bad or even rancid.

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Old 11-22-2010, 12:31 AM   #3
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I've used crushed malt much, much older than 6 weeks and it's been fine. I personally think that whole thing is blown out of proportion unless you just have your grains sitting out exposed to air.

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Old 11-22-2010, 12:42 AM   #4
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That's what I was hoping. I tasted it and it tastes fine. I don't have fresh Maris Otter to compare it to though.

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Old 11-22-2010, 12:03 PM   #5
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Be aware that some people are able to taste rancidity and other are not.

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Old 11-22-2010, 02:12 PM   #6
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Quote:
Originally Posted by effigyoffaith View Post
Be aware that some people are able to taste rancidity and other are not.
I suppose that's true, but I have several BJCP judges (myself included) taste each of my beers and not a one of them has ever noted it in any beer. As long as it's kept cool and dry I think you're good. I've used 9 month old crushed grains before and the beer came out great, which is what makes me think the whole thing is blown out of proportion.
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