I have a recipe for a Double Chocolate Stout that calls for 1/2 lb of MALTODEXTRIN.
I have some that has been laying around since mid January.
Should I use it?
Should I buy some fresh and toss the old?
Or should I just forget the whole thing?
I have some that has been laying around since mid January.
Should I use it?
Should I buy some fresh and toss the old?
Or should I just forget the whole thing?