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As you found in Google there is no danger from using these older grains. There could however be quite a lot of disappointment with the taste when the brew is ready. Also, you have to consider the time wasted. My advice would be to try and use any grains as quickly as possible and when buying just buy what you need.


There is certainly no danger in using them. If you have kept them dry, the worst thing that could have happened is that their enzymatic activity (certainly of the crushed ones) has diminished or disappeared. So if you want to use them, add some percentage of pilsner or lager base malt. Castle Maltings or Dingemans specify a maximum of three years for keeping ...

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