A couple of questions from a newbie

[fowlintent]

Hello all, new to this forum, but not to homebrewing. I dabbled a bit about 28 years ago, and decided I needed to try again. I have two batches fermenting now, one a cream ale and the other an amber.

Anyway, I still have my old equipment, most of which I can salvage. But I ran across 3 two pound bags of corn sugar, still sealed in a plastic bag. The sugar appears fine, no discoloration or visible signs of mold or deterioration. Would it still be good after all this time or should I dump it?

Secondly, I am thinking about buying an old refrigerator or freezer to make a temp. controlled fermenting/aging unit. Any recommendations? I assume I would be best served by an older frost free upright freezer, but would like any opinions.

As an interesting anecdote, I found an old mail order catalog from 1985 in my old kit. At the time I was into making beer as cheaply as I could. At 1985 prices I could make a very drinkable beer for less than $1.50 per six pack. Needless to say, times have changed. Looks like most extract kits will run about $5.00 per six pack nowadays.

 

[duboman]

The sugar is probably fine, since it gets boiled there should be no worries

Upright or chest freezer is really up to you and what type of space you have, both work fine

 

[helibrewer]

That sugar should be fine. Look at chest freezers also, there are some advantages (colder temps for lagering near freezing). Figure out your desired capacity, then you can figure out which option is best based on form/fit, especially if you start kegging.

 

[kh54s10]

I guess for the sugar I would give it a taste especially if you can compare it to some fresh sugar.

For the freezer I would take into account how many fermenters you might want to have going an any time. I built a chamber with plywood, foamboard and a minifridge and Johnson temperature controller. It will hold at least 3 at a time.

Make your own recipes, buy ingredients in bulk and you could get the $ down to near $2.50/sixpack - even lower if you go all grain.

 

[bobeer]

I agree a chest freezer is the better way to go. I think you can make better use of the space inside over a traditional upright freezer.

The sugar is fine like the other had said, you're going to boil it so it's all good!

1.50 a sixer back almost 30 years ago? Damn, inflation is a b****! Yet another reason to switch to all grain. Try the brew in a bag method. You'll see how easy it is! Good luck.

 

[dozer5454]

Another perspective regarding the fermenation fridge would also be the batch size you want to do. I have a 12 gallon conical fermenter that I got on the cheap. I want to get a stand up freezer to fit it in with the temp regulator. That way I can step up to 10 gal batches. Just a thought.