BlindLemonLars

Recipes 

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FERMENTING: Ó Flannagáin Extra Stout, Canned Heat Wee Heavy, Apfelwein
KEGGED / BOTTLED: High Yellow Strong Belgian Ale, Orfy's Old Speckled Hen, Little Wing Pale Ale, BlackCatBone Oatmeal Stout
ON TAP: Little Wing Pale Ale, Ó Flannagáin Standard Stout, Apfelwein
ON DECK: High Yellow Strong Belgian Ale, Cold Shot ESB

aekdbbop

Recipes 

I had only saved about 5 cups worth, and put it in the fridge for a week wet.. they were fine for that long.. next batch i will freeze most of it. I will be sure to save a lot more than last time..

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"Straight from the earth"

BlindLemonLars

Recipes 

Good to know, thanks. At the moment, the worms in my compost heap get to eat most of my spent grain, lucky buggers. Not as dramatic as EdWort's deer, I know...

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FERMENTING: Ó Flannagáin Extra Stout, Canned Heat Wee Heavy, Apfelwein
KEGGED / BOTTLED: High Yellow Strong Belgian Ale, Orfy's Old Speckled Hen, Little Wing Pale Ale, BlackCatBone Oatmeal Stout
ON TAP: Little Wing Pale Ale, Ó Flannagáin Standard Stout, Apfelwein
ON DECK: High Yellow Strong Belgian Ale, Cold Shot ESB

thePudwhack

Recipes 

The last time I picked up an extract kit at the LHBS, they opened a few bins and let me taste some of the barley. It was pretty cool.

I'm making a batch of bread tonight (first time with a machine). The grains still have the same consistency as Sunday, but I'll freeze what's left after another batch.

Jonnio

Recipes 

How long do you guys think the grain will stay good for in the fridge? I brewed Friday night and put aside 1 1/2 cups of grain to hopefully make this bread tonight...still ok?

NEVERMIND - I apparently can't read

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Official member of HBAMAP (Home Brewers Against Murder and Pedophilia)

bubbachunk

Recipes 

I plan on saving grains and doing this next time

northernlad

Recipes 

A couple weeks ago I made a Porter Wheat. I realized that I should have used some of the runnings for the moisture so today I made an IPA Honey Wheat with 1cup (this just seems the right amount) of spent grain and 11oz runings added to a base recipe similar to the OP.
I stopped baking in my bread machine a couple months after I bought it because I hated the way it came out especially since it would always overproof wheat bread and it would fall.
I have since lost the paddle to the machine so I make it all by hand. It takes far less time than it did when I kneaded and proofed in the machine.

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Primary: Munich/Hallertau SMaSH
Secondary: Amber
Bottled: Genesis IPA, American Porter X, One Down Brown, B3 80/-, Mirror Pond Pale Ale Clone, Citmo Pale Ale (SMaSH), JP IPA, Oatmeal Stout, EdWort's Notty Apfelwein, Edwort's Apfelwein
Past Brews: African Amber Clone, B3 Irish Red, Fighting Salmon Black Ale, B3 Blonde, North Coast Blue Star Wheat, Black Butte Porter Clone, Coopers IPA (First Batch!)

magnj

Recipes 

Gonna try this today, what about the dregs of a bottle of hefe instead of dry bread yeast? I don't want to mess it up but I don't see why it wouldn't work. Any yeast would work I suppose but my hefes tend to have a lot more yeast in the bottom.

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On Deck:
Bottled: Citra Ass Down(03/10), Dunkel(02/10), Single Hop: Nugget(01/10)
Fermenting:

Jonnio

Recipes 

bread and beer yeast are quite a bit different - I don't think the dregs of a bottle would have the effect you need for proper raising of a loaf.

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Official member of HBAMAP (Home Brewers Against Murder and Pedophilia)