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Old 08-07-2007, 02:52 AM   #1
DNisich
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Jan 2007
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I found someone on Craigslist who was giving up the hobby and selling all their stuff so I bought the lot. Along with the equipment they gave me a five gallon bucket of amber malt syrup. This stuff has been sitting in my brew closet for a couple of years with a skim of rum over the top of the syrup to prevent mold from growing. Before that, the other person probably had it for more than a year. So, this stuff is somewhere from 3 to 4 years old. I tasted it and it tastes just any other malt syrup that I have sampled but I am afraid to use it for fear of wasting a batch.

Do you guys think this stuff is still usable? Any ideas on how?

 
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Old 08-07-2007, 02:56 AM   #2
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Quote:
Originally Posted by DNisich
I found someone on Craigslist who was giving up the hobby and selling all their stuff so I bought the lot. Along with the equipment they gave me a five gallon bucket of amber malt syrup. This stuff has been sitting in my brew closet for a couple of years with a skim of rum over the top of the syrup to prevent mold from growing. Before that, the other person probably had it for more than a year. So, this stuff is somewhere from 3 to 4 years old. I tasted it and it tastes just any other malt syrup that I have sampled but I am afraid to use it for fear of wasting a batch.

Do you guys think this stuff is still usable? Any ideas on how?
Since this is really the most expensive part I would say go for it. Honey can stay edible for well over 3000 years so I don't see why extract can't make decent beer after 3-4 years....maybe use dry yeast just to test it out.
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Old 08-07-2007, 03:22 AM   #3
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I dunno, I am more of a drinker of brews than a brewer of drinks. Therefore, methinks that it would be a lot of work to go through to find out if it did taste bad.
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Old 08-07-2007, 03:43 AM   #4
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Taste the extract. If it tastes good, it will likely brew good.

However, I'd bet against you in this case...that's some OLD stuff. I've read a lot about using fresh ingredients, including extract.
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Old 08-07-2007, 03:45 AM   #5
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Maybe use it to make starters? Maybe not.
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Old 08-07-2007, 11:39 AM   #6
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If you don't care about potentially wasting the time, make a simple Amber with some dry yeast. If it turns out bad, all you wasted was the time and a few bucks for hops and some yeast.

IMO, I think something has to be funky with it. I've heard many people say the key to a good beer is fresh ingredients. Since LME is one of the soonest to spoil, I think it's a bit past it's prime...

Let us know how it turns out though!
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Old 08-07-2007, 01:25 PM   #7
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I think you should brew it up. Steep a pound of Crystal-40 and make it kinda hoppy. You don't have much to lose.

If you do brew it, please report your results to the board. This is a good opportunity to test the conventional wisdom, and I think we would all like to hear how it turns out.
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Old 08-07-2007, 03:11 PM   #8
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The oldest LME I've used was 6 years in the can. Used it in a stout with some specialty grains. Worked out.
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Old 08-07-2007, 03:24 PM   #9
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Quote:
Originally Posted by david_42
The oldest LME I've used was 6 years in the can. Used it in a stout with some specialty grains. Worked out.
Yeah, that's the ticket...you can hide a lot of faults in a dark, dark stout.

Given how little free time I have, I'd rather waste $15 worth of funky old LME than waste all of my time and effort. But if I had the time and didn't mind tying up a fermenter on a dubious batch I'd give it a go.

One troubling scenario: if it comes out fantastic, to repeat the results you'll have to age another bucket of LME and rum for four years!

 
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Old 08-07-2007, 07:17 PM   #10
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make a one gallon batch. 2lbs of your syrup in about of gallon of water .5 oz hops for bittering, .5 oz for flavor. ferment it with whatever yeast you have, you only need to pitch like one tablespoon. bottle it and if it tastes good do a big batch.

 
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