...animals eating them. It has never happened in my 7 3/4 years of brewing...I live in suburbs though so no deer etc...
From 'Feeds and Feeding' a textbook from days gone by: On a dry matter basis(best way to compare different feed sources) used brewers grains have 16% fiber, 5% ash(minerals), 23% crude protein, and 50% Nitrogen Free Extract (mostly carbohydrates). So there's plenty of feed value left which is why it is a good feed source.Wouldn't eat it or use it in food. It's basically like hay, not digestible, everything good went into the beer, leaving you with the husks. Why would I want to eat husks?
Wouldn't eat it or use it in food. It's basically like hay, not digestible, everything good went into the beer, leaving you with the husks. Why would I want to eat husks?
Fiber. It makes you poop.
If you're under 5 or over 50, it's a glorious thing.
I dump mine in the woods behind my house for the deer to eat. I'll take a deer or two in the fall and then enjoy venison backstrap with a cold glass of homebrew made from the grains that fed the deer that is now feeding me.
Tried something new today. I poured out the grain on the lawn and raked it into the grass. It is St. Augustine grass. For those up north, this grass has runners with blades coming off them. There is a lot of space under the blades, among the runners. Where the grass was thick, the grain just disappeared.
BTW the birds aren't paying attention to it at all.....
Ducks, that's a good idea! We also have large gaggles of Canadian geese, I should try some with them. They are messy though...I tried feeding it to the songbirds, no luck here, either. But we have a large number of mallards that stay the winter and hang out along the nearby creek. My neighbor takes it off my hands for that. The ducks go crazy for spent grain.
Use in bread, about 50/50 fresh wet spent grain / white bread flour. Plus plenty of baker's yeast. I rarely measure any of it, just go by feel and looks. It becomes a mixable/pourable dough, but way too sticky for hand kneading. It holds shape when proofing in baking tins, then into a 450-500F degree convection oven. I usually make 6-8 loaves at a time to make it worth the effort and cleanup. Wonderful!
If I can't get to baking right away or the next morning, I save a few containers of the spent grain in the fridge. It becomes even better, not sure why, maybe the lacto.
Just don't use spent grain when you've mixed in rice hulls, they are like razor blades in your mouth.
Use in bread, about 50/50 fresh wet spent grain / white bread flour. Plus plenty of baker's yeast. I rarely measure any of it, just go by feel and looks. It becomes a mixable/pourable dough, but way too sticky for hand kneading. It holds shape when proofing in baking tins, then into a 450-500F degree convection oven. I usually make 6-8 loaves at a time to make it worth the effort and cleanup. Wonderful!
If I can't get to baking right away or the next morning, I save a few containers of the spent grain in the fridge. It becomes even better, not sure why, maybe the lacto.
Just don't use spent grain when you've mixed in rice hulls, they are like razor blades in your mouth.
No, never had any issue with barley husks. They are fully hydrated after an hour mash and sitting around in clinging wort for hours to days. But there is a certain texture, that may be an acquired taste. For a similar reason I cannot stand most factory white bread.Do you have any issues with the barley husks in the grain? The few time I've tried spent grain bread, it was like some one place little needles in my mouth.
No, never had any issue with barley husks. They are fully hydrated after an hour mash and sitting around in clinging wort for hours to days. But there is a certain texture, that may be an acquired taste. For a similar reason I cannot stand most factory white bread.
What you're describing sounds more like rice hulls.
That's why you don't use it to excess.What was also shown was that unsolluble fibre, and espacially those of grain husks, can damage your collon and lead to inflammation if present in excess..... so I just wouldn't.
That's why you don't use it to excess.
I bake with it - I have a recipe for bread that needs 6 cups of flour, I sub in a cup to a cup and a half of spent grains. Same with a pizza dough I have, half to 3/4 cup to 4 (I think ) cups of flour.
The rest goes in my garden or compost bin.
Circle of lifeI dump mine in the woods behind my house for the deer to eat. I'll take a deer or two in the fall and then enjoy venison backstrap with a cold glass of homebrew made from the grains that fed the deer that is now feeding me.
Johnny make sure there are no hops in that grain!!!! Otherwise you'll have a dead dog in a few hours. [emoji22]I made dog biscuits once. My dog took one bite and that was it. Threw the rest away.
Now the grains go in the compost pile or woods.
Oddly enough when I dump my the hot grains out back my dog eats them like shes on crack. Puked a few times from stuffing herself. I need to kick leaves and dirt over the pile so she wont eat them
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