Originally Posted by weeple2000
For future reference, do spent grain recipes usually call for wet grain, or dried grain? It looks like some people freeze the wet grain while others dry it by baking it overnight at a low temperature, which is what I did.
It just depends on the recipe. I've only made bread and dog treats with my spent grain so far, but I've found a number of recipes that I plan to try. A lot of the Brooklyn Brew Shop recipes call for dry grain, or even spent grain flour. I'm only steeping specialty grains or doing one gallon BIAB recipes, so I don't have a ton of grain, but I'll keep a few cups wet for immediate use in bread and treats, freeze a few cups and then dry the rest. I haven't done anything with the dry grain that I've saved, but I'm thinking about making some pretzels or pizza crust this weekend.