Have a bunch of 4-year-old base malt, going to make some beers with it.

[burntgraphite]

Long story short; I have about 4 5-gal buckets worth (and two buckets half-full) of base malt that are about 4 years old. They've been sealed air-tight.

Long story long; was brewing, had base grain, got out of military, stuff went into storage, had apartment, stuff stayed in storage, finally back in house, stuff out of storage, wow, didn't know I had all this base grain, but my mash tun is Le Garbage and my pH meter is dead, so gotta buy new stuff.

I was going to do the whole "the internet said grain only stays fresh for 2 years, is it still good" thing, but decided against it. Here's the deal; I have a full sack worth of Chateau Pils, a full sack worth of Munich and a full sack worth of Golden Promise, give or take bits. Any ideas on what to make? I'll post back with recipes once I make up my mind.

 

[RPh_Guy]

Lambic, so you can age it another 4 years.

 

[grampamark]

If the grain has been kept dry and free of small livestock it will be fine.

I’m a grain farmer; I know how old the “fresh” malt we buy can really be.