On Tue, Feb 28, 2006 at 07:28:55PM +0100, Bruno Thybo wrote:
> Hvordan opbevares det bedst og hvor længe
I keep my malts in the sacks they come in, at room temperature, in my
kitchen. Those are in whole grains, I grind mine before use. That way I
have no problems keeping them a couple of months... Perhaps the
perfectionists say that the malts loose taste, and perhaps they are
right, but this has worked fine for me.
My hops I keep in the freezer, as tightly packed as possible. There I am
aware that some of the finer oils disappear in time, so I try to use the
oldest hops for bittering (where those oild would boil off anyway), and
the freshest possible for dry hopping or late additions.
No hard nad fast limits here, but so far
it has been beer anyway
- Heikki
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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