Long story short... I slowed way down on my brewing after my 2nd kid was born. Right before I bought sacks of 2 row, Pilsen, and Maris Otter. I used very little before the slow down and have most of it still. It has been stored in food grade buckets with Gamma lids between 65° & 72°F the whole time. The grain is roughly 3 years old now. I'm finally getting ready to brew again! My concern is the condition of the grain. I thought of mixing it in my recipes with fresh grain to ensure I'd have plenty of enzymes but I don't know if that's wise. I will add that the grain smells and tastes ok, but I get so little time to brew anymore I'd hate to waste my time. I am on a budget and hate to waste grain. Anyone have experience?