CrookedTail

Recipes 

I make bread with it. Two cups of grain, two cups of bread flour, some olive oil, salt, a cup of water and yeast. It's rustic and very tasty.

I'd give pizza a shot with that same dough, but I think it might make a crust that's too sweet.

funkapottomous

Recipes 

I know southern star sells/gives theirs to a guy who raises rodeo bulls.

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Little Wing Brewery
Making the apartment smell funny since 2010.
Bottled:
American Brown Porter
2-row Cascade Smash pale
American Brown Vanilla Porter
Southern Star Bombshell Blonde Clone
Primary:
Black-Raz Mead

magno

Recipes 

I save a few cups from most batches and make bread and pizza dough with it. I keep it in the freezer until I am ready to bake, then use ~2 cups/loaf or /2 pizzas.

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Planning: Pale Ale / Barley Wine partiguile

Primary:

Secondary:

Conditioning:Pale Ale, Imperial Red Ale, Brown Ale

Drinking: 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout

Beer_Eugenics

Recipes 

I fill in the holes my dogs dig.

WAORGANY

Recipes 

I feed mine to our chickens but wife wants to use some for bread as well. Many commercial breweries send spent grain to local farmers for cattle/cow feed or pigs.

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RLTW!

fletchsj

Recipes 

free cycle it to goat farmers...

ReverseApacheMaster

Recipes 

Many commercial breweries sell or give it to local farmers for livestock. I think New Belgium uses it in their methane recapture facility but I might be wrong.

I make bread with my spent grains. I always keep the grains on batches with a lot of specialty grains. If I have a lot of spent grains stored in the freezer I toss out the grain from batches where it's all base grain. I have limited room for storage. I have an animal hospital with horses and cows behind me. I guess I should ask them if they would like the grains instead of tossing it out.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

absoluthamm

Recipes 

After looking it up, I think my next batch I will be making some pizza dough with it, looks really interesting.

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Drinking: What If Summer, Punkin' Ale Light, EdWort's Apfelwine
Bottle Conditioning: 3rd Nipple Tripel
In Primary: None.......}
In Secondary: None..{ - On hold until the house move
On Deck: Not sure.....}

KuntzBrewing

Recipes 

I mean there's not much left to the grain, we take all the starch and turn it to sugar and only leave 25% sugar on the grain, I just throw it away, u ever taste the spent grain? Its got no flavor left and isn't really worth the trouble of doing anything other than throwing it away, and it can spoil very fast

ReverseApacheMaster

Recipes 

You have clearly never eaten anything made with spent grain.

__________________
Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison