Old, yet un-opened grain

[b-tone]

I've recently come across a 50# bag of grain that a friend who used to brew but has been on an extended hiatus gave to me. I didn't know he had it or even used to brew. We started talking, he said he has an unopened sack of 2 row from Breiss thats been in a bedroom closet for 3+ years.
There are no signs of infestation, I haven't opened it yet because I haven't ever bought bulk grains and don't have an airtight storage container to put it in, although that's next on my equipment list to pick up.
If I open it and it looks & tastes fine, any thoughts on if it's good to go?
Thanks for any advice.

GB

 

[Golddiggie]

If it looks good, tastes good, and isn't stale, use it... Free good grain is like manna from heaven...

 

[b-tone]

Well, 2 out of 3. Looks good and tastes ok, but very obviously stale. I'm guessing it's a dump?

 

[Dahoov]

Yup, bring it on over to my house and I will dispose of it for you.

 

[Golddiggie]

Sounds like a good compost addition... Or see if you can donate it to a local farm to use for feed, and maybe get something in exchange...

 

[jbrookeiv]

Brew something up with it, use cheap yeast and hops. It'll probably turn out ok, if not, no huge loss. 2oz of hops and a packet of dry yeast, maybe 1/2 lb of crystal, you're out $5 max.

 

[Dahoov]

Brew something up with it, use cheap yeast and hops. It'll probably turn out ok, if not, no huge loss. 2oz of hops and a packet of dry yeast, maybe 1/2 lb of crystal, you're out $5 max.

Yah, what he said. If you don't want to do it yourself, send me 5 or 6 lbs and I will test it for you.

 

[b-tone]

Good idea, jbrookeiv.
I'm thinking I might even just crush and mash a pound of it and do an iodine test to see if it's still got enough enzyme power. I'll update if it works.
Thanks everybody for the input.

 

[Golddiggie]

You might be able to revive it if you dry it out in the oven. Granted, you'll only be able to do a couple pounds at a time (roughly) depending on the size of your oven and what kind of sheet pans you have... I would use lower temps and keep a close watch on the grain if you decide to go that route... Like the lowest temp the oven will do, and check on it after 5-10 minutes...

 

[lowlife]

mash it for your starters?