Too Old to brew ?

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😂I read the title and thought this thread would be about yourself!

There will be no diastatic power in chocolate malt anyway. And the sugars should be stable even after a decade. The roasted flavours may have faded over the years a bit.

I would give it the old sniff test. If it smells stale, then chuck it as it'll make the beer taste stale. Otherwise, chew on a few kernels and if it tastes like fresh malt, brew on!
 
Same here, and that set me thinking. As long as I can lift the malt pipe from the Braumeister and can mand handle a full fermenter and keg I will keep going.

And when I can't I can just make smaller batches.
See, that's what I was expecting from this thread, not mashbag asking about best before dates
 

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