Being new to this community, I felt obliged not only to say hello to this community but to also get feedback from others on viability of dry malt extract after it's turned into "rock" malt. I'm just getting back into homebrewing after a 4-year absense and wondered if the dry malt extract that has been in storage over that period is still viable to use in my next batch. I'm a stickler for freshness, but also believe in using up whatever back stock is cluttering up my pantry that will yield desired results. Can "rock" malt still be used to yield a decent home brew. I welcome your valuable advise on this.