interplexr
Well-Known Member
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.
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.