Anyone know how long you can keep Irish Moss? I have been trying to stick to the Reinheitsgebot when I brew but keep coming back to priming and the corn sugar and it spoils the whole idea of German purity laws. I brew German/Bavarian beers pretty much exclusively with the exception of a clone of Killian's for the wife.
Anyway, I have this vial of Irish Moss on hand that has been closed up and sealed for a couple years. It looks OK, smells OK, nothing seems to be growing.
Thoughts? I know it's only $2 worth of moss but frugal is good, right?
Primary - Dunkleweizen, Hefeweizen, Marzen/Festbier
Secondary - THIS SPACE LEFT INTENTIONALLY BLANK
Conditioning - Oaked Whiskey Imperial Stout
On Tap - NITRO Dragon's Milk Clone (Drago's Sweat), Cafe Con Leche Stout