[HBF] Haltbarkeit Malz

[Ralf Steck]

Hi Alan usw.,

Ich habe jetzt frisches Malzgekauft (4kg Pilsnermalz, 1kg Münchener, 5kg Weizen). Spriicht was dagegen, das alte Zeug (ca. 4kg Pilsnermalz) oder einen Teil davon dazuzuwerfen? Da ich nach High Gravity braue, um möglichst viel Bier aus meiner Ausrüstung rauszuholen, bin ich für hohe Stammwürze dankbar.

Gruß, Ralf






> -----Original Message-----
> From: hbf-bounces at lists.netbeer.org [mailto:hbf-
> bounces at lists.netbeer.org] On Behalf Of Alan McKay
> Sent: Thursday, September 06, 2012 1:23 PM
> To: Hausbrauerforum at stargazer.starbase.aquadrant
> Subject: Re: [HBF] Haltbarkeit Malz
> 
> Sorry for the English response but my German is getting very rusty
> (and I have not yet had my coffee this morning)
> 
> The enzymes will certainly be active, but depending on how you stored
> it the grain could be stale.   I've brewed beer with malt that old and
> the final product was a bit lacking.  It made beer and everything
> converted fine so the enzymes were working great, but the final
> product just did not have the vibrancy of beer made with fresh malt.
> 
> I store my malts either in white bucket with a tight fitting lid, or
> in doubled ziplock plastic bags (one bag inside another).  Both
> methods are really good at preserving malt but 4 years seems to be
> about the limit.   I've also brewed with 2 and 3 year old malt and it
> was definitely not as far gone as the 4 year old stuff.  I still drank
> the 4 year old stuff of course :-)  But it was noticably just not as
> good.
> 
> 
> --
> “Don't eat anything you've ever seen advertised on TV”
>          - Michael Pollan, author of "In Defense of Food"
> 
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