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Old 01-20-2008, 09:57 PM   #1
Oct 2007
New York
Posts: 76

I'm about start my first AG recipe and I need chocolate malt. I made some beer about 6 months ago and I have about 1/2 a pound of crushed chocolate malt in my freezer. Do you think its still good or should I rebuy it? Thanks.
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Old 01-20-2008, 10:22 PM   #2
mrkristofo's Avatar
Sep 2007
Behind the zion curtain
Posts: 922
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I would say it strongly depends on what else is in your freezer.

Personally, I'd go to the brewshop and crush some more, but it's only 10 minutes from here.
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Old 01-21-2008, 12:19 AM   #3
Nov 2007
Posts: 48

I have done some research on this site and I would say based upon the various comments that you are probably close to the line of using and not using. If it was me and the fact that I only need 1/2 a pound for my recipe I would use it. But this is my opinion from reading several post on this site.
I am prepared to meet my maker, however, I am not sure that my maker is prepared for the ordeal of meeting me. -Churchhill

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Old 01-21-2008, 12:23 AM   #4
bradsul's Avatar
Sep 2006
Ontario, Canada
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Take out a couple grains and let them warm up to room temperature and give them a munch. If they taste at all stale, replace them. Otherwise brew away!
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Old 01-21-2008, 12:43 AM   #5
Sep 2007
Central Coast
Posts: 544
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Crushed grain in the freezer....I would buy some fresh. All the hard work and waiting for your brew, it is worth it to use fresh crushed grains.

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Old 01-21-2008, 02:29 AM   #6
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TexLaw's Avatar
Sep 2007
Houston, Texas
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Originally Posted by bradsul
Take out a couple grains and let them warm up to room temperature and give them a munch. If they taste at all stale, replace them. Otherwise brew away!
Absolutely +1. Taste is the gold standard. If it tastes fine, it's good to use. If it tastes bad, trash it.

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Old 01-21-2008, 04:51 AM   #7
Sean's Avatar
May 2006
Sandhills of NC
Posts: 1,181
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you can bring some freshness back into them by roasting them a few minutes in the oven on a sheet pan. It dries out some of the moisture that may have accumulated.

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