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Old 09-06-2012, 06:02 AM   #11
Hackwood
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Mar 2011
Phoenix, Arizona
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I would go ahead and use it for a Frankenstein/Who cares brew!? Don't expect much from it and you just might end up with something good. Hell, if you don't want it, shoot it my way and I'll get it brewed up.

HAHA GL!


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Old 09-06-2012, 06:34 PM   #12
MNDan
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Apr 2009
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I brewed a Hefeweizen this spring with 10 year old (yep - ten!) wheat, and it turned out great! Uncrushed grains keep for a long time as long as they are kept dry...



 
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Old 09-06-2012, 06:57 PM   #13
ipso
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Mar 2010
Santa Monica, CA
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As an experiment, (that’s what I call it now – but I was just perpetually lazy), I left a bag of grain that was already crushed from the shop, hops, and a packet of 05 in the bottom of the garage fridge for just under 2 YEARS! The grain lost like 30% of it’s weight – which totally shocked me; presumably moisture – and I was fully expecting to have zero start with dead yeast but that sucker took off within hours and turned out very good; about on par for what I was doing before fermentation temp control and huge starters.

I did a similar “experiment”, for 18months: but the Wyeast was completely dead.

(This hints sharply to why "I've been brewing for over 20 years" but still suck!

However, for posterity, I have ZERO pause for ingredients going wonky over time – except for liquid yeast!

 
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Old 09-09-2012, 05:46 PM   #14
scrawbag
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Dec 2011
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a stout is great to cover up any nasty little flavours so ill brew a few batches of stout. plenty of roast and a few months itll be grand. im still working on my recipe so a few free brews will be good
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Old 04-18-2014, 04:42 AM   #15
scrawbag
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Dec 2011
ireland, ireland
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a year later. basically most of the grain went to feed chickens. if your grain is chrushed and its that far out of date, dump it
live and learn


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