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Old 04-06-2011, 04:32 AM   #101
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I have a brew-buddy that has a flour mill... I'm thinking about taking a bit of some base malt, and maybe a little of some other malts, and having him turn it into flour for me so that I can use it in a batch of bread. I'll still use regular flour, but I'm not sure if I'll use spent grain still. I do think I'll reserve some wort to put into the bread though (from the same batch)... I could be baking it this weekend. If I do, I'll post up the results.

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Old 04-07-2011, 02:09 AM   #102
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Default Has anyone frozen spent grain?

Spent grain bread is awesome. Interesting to see Red Ale made dark brown bread and IPA made medium brown (both WindRiver extract kits). I still haven't solved the collapsing dome issue (in my bread machine) but I'm experimenting with less yeast and/or less water. No biggie, stand the loaf on end and slice off the crusty rim.

But, I've been wondering if I can freeze the spent grain for later baking?

Anyone have other interesting use? (besides feeding deer...which is noble but we have Lyme Disease here so I don't really want them in the yard!) One guy told me he mixesthem into the garden soil..."I throw them away" seems like a huge lost opportunity!

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Old 04-07-2011, 02:19 AM   #103
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You can also use the spent grain to make pet (aka dog) treats... There's a recipe posted, just search for it a bit...

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Old 04-07-2011, 01:22 PM   #104
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Quote:
Originally Posted by Brewsday
Spent grain bread is awesome. Interesting to see Red Ale made dark brown bread and IPA made medium brown (both WindRiver extract kits). I still haven't solved the collapsing dome issue (in my bread machine) but I'm experimenting with less yeast and/or less water. No biggie, stand the loaf on end and slice off the crusty rim.

But, I've been wondering if I can freeze the spent grain for later baking?

Anyone have other interesting use? (besides feeding deer...which is noble but we have Lyme Disease here so I don't really want them in the yard!) One guy told me he mixesthem into the garden soil..."I throw them away" seems like a huge lost opportunity!
I've read that that they make great compost
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Old 04-07-2011, 01:34 PM   #105
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Are you guys making starters with your bread yeast?

I usually do about 1:2 ratio of flour to water, a couple tsp honey and 1/4 tsp instant yeast. Mix and chill overnight. Gets me a better rise and better flavor. For one loaf I go about 5 oz flour, 2 tsp honey, 10 oz water.

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Old 04-10-2011, 06:56 PM   #106
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Quote:
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... But, I've been wondering if I can freeze the spent grain for later baking? ...
I freeze mine until the beer that the grain came from is ready, so I can use it in the bread. It freezes just fine.
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Old 04-11-2011, 11:47 AM   #107
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Good to know thanks. I had accumulated 2 partial bags in the fridge and decided to dry them and see if birds would be interested. I spread on a tray, put in the oven, raised the temp to about 300* then shut off (took 2 cycles). This made the house smell like brew day and I had the thought of steeping them in our potpouri mini-crock pot just to have that pleasant odor. But the big surprise to me was how light the result was. It's probably 3-4 cups of stuff and it weighs about 5.5 ounces. Had I done this immediately it seems like these could be added to bread and stored for a very long time. Might also solve the cavig in bread syndrome.
I wonder if you compared the weight of dried spent grains to the original pre-brew grain weight if that would indicate any measure of efficiency...altho probably not worth the time and energy (in my case propane).

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Everyone has to walk their own path as a brewer. Each home brewer must consider time, cost, feasibility, and results of their efforts. If a homebrewer can strike a happy balance between those 4 aspects, then they are doing it right regardless of the brewing method.
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Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

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Old 04-11-2011, 11:27 PM   #108
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Soooo i think mine produced a little bit of alcohol! I started a bit to late lastnight so it didnt have time to rise. I left it over night seperated it in the morning. Left it while at work, andit smelt like cheap ass vodka before the bake andafter. Oooops!

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Old 04-12-2011, 08:31 PM   #109
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Just made a double batch. Just one problem with it... It's so good that my roommates eat all of it before I get a piece. Good recipe thanks!

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Old 04-18-2011, 05:27 PM   #110
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Made this yesterday! Made one loaf using the basic recipe, but made this loaf replacing the water with Black Bear XX Stout from Alameda Brewhouse. It adds a nice layer of flavor. Spent grain was ground C40L and a little roasted barley. from a partial grain Pale Ale.



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