robert rulmyr (126.96.36.199)
|Posted on Sunday, August 17, 2003 - 11:46 am: ||
Have some roast barley about 3 years old, stored in the house in a sealed container. Still good? TIA.
|Posted on Sunday, August 17, 2003 - 05:30 pm: ||
I don't think it would matter much with roast barley. You're looking mostly for the color contribution and a very small amount at that. I'd go with it.
Jack Kephart (188.8.131.52)
|Posted on Monday, August 18, 2003 - 12:28 pm: ||
Taste it and se what you perceive, if it doesnt taste stale it should be fine. You definately don't want to use it in larger quantities for say, a stout if it tastes stale or lifeless.
If it does taste stale you might try toasting it for 20 min or so in the oven to "fresh'n" it up. Worked for stale crackers 'n such when I was a kid.(guess I grew up poorer than I thought ;-))