I wouldn't waste a valuable ingredient unnecessarily. It is easy enough to make up a batch. If you are concerned, mix it in with some water and get it partially diluted and then taste it. If you like what you taste, I'd say go for it. People forget that brewing, like cooking is a lot about taste. If it tastes good, it is good. Of course with brewing you need to train your pallet slightly to know what potential there is in a un fermented batch of wort. 10 to 1 odds it is very drinkable. But then I'm not a purist. I'll drink most anything.
I found 2 old cans of malt extract out in my shed last week. One was Gold
>Rush Pilsner without any dried yeast & the other one is coopers bitter. The
>Gold Rush can was stored on it's side & had alot of rust on it & seems to
>have expanded slightly, could not find expire date on can. Coopers Bitter
>can has best before 02/02/03 so it's 2 years past expire date. Will this
>still be ok to brew?. I'm brewing the Gold Rush atm & it's fermenting well
>with the included Coopers Bitter yeast. I thought some of the yeast might
>be dead but I started it up in a cup for 24 hours and it got all foamy so
>the yeast is ok. Going to use the same yeast for the coopers bitter as well
>after the gold rush has finished. Has any have experience brewing with
>expired malt extract? and if so how does it effect the flavour.
>
> Ok thanks
>
>