RumRiverBrewer

Recipes 

Really? When I worked at Coors, they had to pay to get rid of the stuff

FatherJack

Recipes 

I dont dry my grains. I leave them in a colander for a while until most of the liquid leaves and then I freeze them. I probably have about 5 pounds of grains in my freezer right now. As for the water content, I've never had much of a problem with the grains throwing off my dough.

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Primary: Beer
Bottled: Beer
Future Brews: Beer

DarkBrood

Recipes 

I've got a set of those stacking cookie-cooling racks that I line with "trays" of cut paper bags (the folded edges help keep the grain from spilling out and the paper helps to wick moisture out of the grains so those on the bottom aren't sitting in puddles). I'll "rake" the grain into rows to increase the surface area - then mix it up and re-form the rows every 6-8hrs or so. In front of a standard household box fan, they are dried through in 2-3 days (1-2 in the summer). I only have enough racks to hold about half of an all-grain 5-6 gallon batch (4 tiers @ 9"x14"). Once dry, I bag it up in gallon ziplocs, let rest for a few days to a week (to equalize any remaining moisture), spill them back out and run a fan over them (no need for special racking) for an hour or so to remove the last bits of moisture (and discharge static electricity).

From there, I've been throwing them into a blender. I fill it 1/2-2/3 full and run it tipped at a 45* angle so the grain gets tossed around more (and won't pack down and overheat the motor). The spent grain flour works great in any application that you'd use whole wheat flours for - it's a bit more flavorful and remember that you've pulled the sugars out, so remember to adjust for that in your recipe.

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ReverseApacheMaster

Recipes 

I just freeze the grain in ziploc bags of enough for one round of bread in each bag. Then when I make bread I just thaw a bag.

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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

DarkBrood

Recipes 

Ja, been there, done that....I want my freezer space for hops (oh, and food, I guess). The ground flour does not need refrigeration if fully dried and keeps just as long as any other whole grain flour (i.e. pretty much indefinitely if kept dry). It's also easier to give away.

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