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Old 01-23-2010, 05:34 AM   #11
$bill
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Brief update: I bottled all three of the batches in which I used some old LME mentioned in the first post.

All three tasted great out of the fermenter... it's going to be hard waiting two weeks for the beer to condition/carbonate in the bottle.

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Old 02-05-2010, 05:25 AM   #12
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Tasted two of my batches made (partially) with LME purchased 7-13 months ago.

One was a Newcastle-style beer, from BCS ("Nutcastle") and another was an IPA also guided by the "Hoppiness is an IPA" recipe from BCS.

Both were good. I was happy with them. No off flavors that I could detect.

I used 30-50% old LME in these batches. I have one more to taste... a sweet stout.

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Old 03-05-2010, 03:04 AM   #13
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How are these working out for you? I have 6.6 lbs of Northwestern Weizen LME that is nearly 1 year old and I'm trying to decide if I should keep it or toss it.

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Old 03-06-2010, 04:31 PM   #14
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I'm finishing the last of these batches, and everything seems to be fine. I still have quite a bit of old LME remaining-- most of it is a year+ in my garage-- and I intend to use every bit of it.

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Old 03-10-2010, 05:49 PM   #15
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Quote:
Originally Posted by $bill View Post
I'm finishing the last of these batches, and everything seems to be fine. I still have quite a bit of old LME remaining-- most of it is a year+ in my garage-- and I intend to use every bit of it.
A wise choice. Even if you thought there might be something
wrong with the old stuff, I should think that making 5 gal of
a Triple Imperial West Coast Stout Hop Bomb with 3 pounds
of roasted barley and 19 ounces of Nugget would hide any
defects.

Ray
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Old 03-11-2010, 07:38 PM   #16
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If you are using an old kit, be sure to use fresh yeast and hops, it it isn't hopped extract.

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Old 03-12-2010, 02:29 AM   #17
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Quote:
Originally Posted by DoctorHops View Post
If you are using an old kit, be sure to use fresh yeast and hops, it it isn't hopped extract.
No kits anymore. I gave those up a long time ago.
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Old 03-12-2010, 01:24 PM   #18
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I'm puzzled where you got the 6 months from in the first place. The only brewing ingredient that I can think of with that short a life is crushed grain.

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Old 03-13-2010, 01:55 AM   #19
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Palmer's book says six months, IIRC.

I had some which I bought in 6/2009, and it was noticeably darker than the same LME purchased 1/2010.

I'm not sure I agree in re: the grain, however. I have quite a bit of grain that's way past six months, but it seems fine to me. It's stored in sealed plastic containers. I did a french-press mash of some two-row that was probably 18 months old (crushed when purchased), and I compared the tea from that to some tea made from fresh-crushed, just-purchased two-row, and they tasted the same. In fact the old grain probably tasted a little better.

Yes, not a scientific test in any way, but for what it's worth, I've been using that old grain for batches, and the beer is good.

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