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Old 12-11-2008, 12:25 AM   #11
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Originally Posted by Chupacabras View Post
I have 3 and 4 year old malt that still makes a damn fine brew. I made a 10 gallon batch at the shop on Teach a Friend to Brew day with nothing but 3 year old grain and the sample at bottling was delicious. That said I had some 6 year old wheat that tasted nasty and I had to pitch it.
I've heard a number of cases where malt is good after an extended time, so my vote goes to giving it a try.

And Chupacabras: Mein leben!

On a brewing hiatus. Will get back into the fray eventually, methinks...

Pelikan is offline
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Old 12-11-2008, 06:35 AM   #12
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Location: Central NY
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Thanks for the suggestions. None of it has been crushed as of yet. I'll take your advice and taste it...if it tastes good, I'm brewing this weekend.

I took the hiatus from brewing and focused on wine for something different. My wife is more of a wino than a beer guzzler, and I've got access to some excellent grapes here in central NY. Now that I've got my wine cellar stocked, its back to the brewing!

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