Old malt...to try it or not... - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Old malt...to try it or not...

Reply
 
Thread Tools
Old 03-01-2013, 06:16 PM   #1
Jeeperforlife
Recipes 
 
Oct 2009
Western PA
Posts: 120
Liked 7 Times on 4 Posts



Well Ive been on a brewing hiatus for the last year. I sit here today with plenty enough year old crushed malt and slightly out of date yeast and some time. What do you think? Is it worth my time?
__________________
The cause and the remedy was one in the same.
Primary - Rye Red Ale (for now)
Secondary - None
Bottled - Am. Wheat, ESB

 
Reply With Quote
Old 03-01-2013, 06:19 PM   #2
kombat
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Ottawa, Ontario, Canada
Posts: 5,443
Liked 1947 Times on 1227 Posts


"Year old crushed malt" as in, it was crushed a year ago? Or the malt is over a year old, and you recently crushed it, and are now having second thoughts about whether or not to bother brewing with it?

And is the out-of-date yeast dry or liquid? How has it been stored? If it's dry and was kept in a fridge, then it's probably fine. If it was liquid and kept in a fridge, then I'd build a starter to check viability before committing to a brew. If it's dry that was at room temp, then it's probably not worth the trouble.

What's the story on the hops you're thinking of using for this brew? Also old and stale? Or fresh?

 
Reply With Quote
Old 03-01-2013, 06:23 PM   #3
Jeeperforlife
Recipes 
 
Oct 2009
Western PA
Posts: 120
Liked 7 Times on 4 Posts


Crushed a year ago...S-05 kept in bottom drawer of fridge...pellet hops in freezer in unopened packages.
__________________
The cause and the remedy was one in the same.
Primary - Rye Red Ale (for now)
Secondary - None
Bottled - Am. Wheat, ESB

 
Reply With Quote
Old 03-01-2013, 06:29 PM   #4
bchurch
 
bchurch's Avatar
Recipes 
 
Aug 2010
Mont Clare, Pa
Posts: 395
Liked 37 Times on 29 Posts


The grain is questionable, make a starter for the yeast and the hops should be ok, I say go for it. You would just throw them out otherwise, right? Think of it as an experiment on how long you can keep product.

 
Reply With Quote
Old 03-01-2013, 06:29 PM   #5
Mojzis
Recipes 
 
Jan 2012
Rochester, NY
Posts: 1,261
Liked 151 Times on 106 Posts


Mash the old stale grains to make a starter.

Put US05 in starter.

Buy new grains.

Use same hops.

Bam.

 
Reply With Quote
Old 03-01-2013, 06:30 PM   #6
EZCyclone
 
EZCyclone's Avatar
Recipes 
 
Jan 2013
Ames, Iowa
Posts: 476
Liked 77 Times on 63 Posts


Right or wrong, I would pitch the grain and use the yeast and hops. Just how I would do it.
__________________
Just hittin rocks with hammers, it's how we do it.
~~~~
Galactic Geonauts Brewing Co.
http://www.facebook.com/pages/Galact...577265?fref=ts
Come say hi on Facebook and "like" the effort!

In fermentors: 8 batches of beer and 3 batches of wine
In Bottles: Chocolate Stout, Hoppy Wheat Amber, Tripple IPA, Red Beer, Malty Goodness, Heffe, Cider

 
Reply With Quote
Old 03-01-2013, 06:33 PM   #7
the_trout
 
the_trout's Avatar
Recipes 
 
May 2011
Rochester, NY
Posts: 438
Liked 95 Times on 60 Posts


Go for it. Dried yeast stored in a fridge should be good for pretty much forever. If your grains have been kept cool, dry and show no signs of mold or decay they should still work. I dont see any reason why hop pellets, if vacuum sealed and frozen should go bad either.
__________________
Fish Monger Ale House
On Tap
The Fallen - Maibock
Unearthly IIPA
Bottles
RIS
American Black Ale
CT-A3 - Centennial Amber
Upcoming
Imperial Amber
English Bitter

the_trout on untappd

 
Reply With Quote
Old 03-01-2013, 06:37 PM   #8
kombat
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Ottawa, Ontario, Canada
Posts: 5,443
Liked 1947 Times on 1227 Posts


I don't know of any way to "proof" the grains and know whether or not you're getting soluble fermentables, but grain is cheap, so I would probably recommend just using fresh grain. The yeast is almost certainly fine as-is, I would just rehydrate and use it without a starter (starters are mostly pointless for dry yeasts). Even if it's not, a packet of US-05 is what, $3? The hops are likely fine.

I'd get fresh grains, use the hops you have, pitch the yeast you have. If nothing happens after 3 days, spend the $3 on a new pack of US-05 and pitch it.

 
Reply With Quote
Old 03-01-2013, 06:41 PM   #9
Mojzis
Recipes 
 
Jan 2012
Rochester, NY
Posts: 1,261
Liked 151 Times on 106 Posts


Starters would be pointless for dry yeasts if they weren't over a year old

 
Reply With Quote
Old 03-01-2013, 07:28 PM   #10
kombat
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Ottawa, Ontario, Canada
Posts: 5,443
Liked 1947 Times on 1227 Posts


Quote:
Originally Posted by Mojzis View Post
Starters would be pointless for dry yeasts if they weren't over a year old
True, the age may be a factor here. However, the way its been explained to me is that dry yeasts are basically put into "hibernation" with all the nutrients and whatnot that they need to just wake up and immediately start attacking a full batch of wort. When you put them in a starter, then they burn up all those reserves in the starter instead of the main batch of beer, so that by the time you transfer them into the wort, they're tired out.

I'm sure I'm oversimplifying that explanation, and it might not even be correct - I'd welcome any knowledgeable corrections.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe recommendation - Pale Malt, Munich, Wheat malt, and Crystal 150 Eckythump All Grain & Partial Mash Brewing 12 04-09-2012 05:14 PM
MO, Honey Malt, Roasted Malt, Crystal 70L, Cascade, Citra, Centennial, Chinook. Tooshort Recipes/Ingredients 5 10-19-2011 03:53 AM
Advice on recipe required - Rice malt and Sorghum malt spaced Gluten Free Brewing 32 03-03-2011 08:27 PM
Using Vienna Malt + Pale malt to replace Marris Otter gregdech Recipes/Ingredients 2 10-15-2008 11:46 PM
Convert Plain Malt to Extra Light Malt Extract BlackZX3 Extract Brewing 3 08-01-2007 02:12 PM


Forum Jump