Howdy all, Getting back into brewing after many years. Most notable effort: brewed 2.5 gallons of black ale from 6.6 lbs of amber malt that was EIGHTEEN years old. Was sealed in food grade, kept in dark, but not temp control over the years. The beer is improving; from the most peculiar, god awful, astringent brown fluid, to an almost interesting, hard to define, nearly drinkable black ale (similar to Alaska Black IPA, but not as complex).
Welcome back to the fold. I must say, 18 year old extract may be a record, and I take it something that does not improve with age. You will enjoy how much the quality of modern extract has improved in recent years.
