New answers tagged ingredients
Adding something like fruit introduces additional fermentable sugar to the process. If you do that at bottling time, you may run a risk of creating "bottle bombs". So the sources i've read suggest doing that in a secondary, with the same controls as for a primary fermentation (an airlock or something equivalent).
Stored cool, dry and out of sunlight, DME is good for 2+ years. The main issue is with it picking up moisture, when it then becomes clumpy. But once boiled it's still good and you can use it up to 5 years in small quantities (say 1-2lb/0.5-1kg in a 5 gallon batch.)
From the first item in the search results for "briess dme shelf life": Briess "Product Information & Typical Analysis" sheet for a similar DME [PDF Warning] STORAGE AND SHELF LIFE Store in a cool, dry location. Unopened bags best if used within 24 months from date of manufacture.
Pound for pound, Flaked oats and Steel Cut oats should have the same impact on body, flavor, and mouthfeel. Both processes begin with raw, dehulled oats. The "groats" are toasted to halt lipolytic enzyme activity that would make the oats go rancid. Here, the process diverges. Steel cut oats are cut along the length of the groat, giving that small, ...
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