« on: January 15, 2013, 08:25:24 PM »
I was given some 2 row from an old brewer that was knocking on 4-5 years old. I tried not to accept it but declining was too rude the way it all went down so I accepted. I thought it would be horrible so I made a quick and straight-forward pale ale from it. It surprisingly tasted fine, not great but nothing bad. I would not suggest letting grain sit that long but it can be passable. I would add a little here and there on beers with more character and I never had anyone (homebrewers or non-homebrewers) notice anything. If you don't get weevels in it and keep it cool and dry you should be fine for a while. If you are brewing beers that are more delicate I would think you may want to be more careful as your grain gets older. A year old should be nothing to worry about if kept properly.