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I do not do anything other scoop it from the Mash tun and freeze it.

So Ive been brewing for about 8 years now, all-grain for about 6 years, and Ive recently decided to start making breads and pastries with the spent grain. I thought I would share some recipes, since I've had a lot of success with a few of them and thought others might like to give them a try...

Great. Thanks for all the feedback. Ill let you know how it turns out. So far, it's rocking and rolling. Aside from the sulfur smell common with pils yeast, it smells great!

Thanks LB. It smells like it should and there is a healthy fermentation still going. Aside from the risk of oxygenation, what should my concerns be? Everything I used to add the second round of wort was sanitized and i was able to cool it quickly before adding it...

I was brewing a 5 gal batch of American Pilsner and failed to hit my target efficiency by a margin. I was shooting for 1.055 and got to about 1.032. I've already identified the issue of the low efficiency and fixed that for future brews (it was a hot liquor measurement issue). I pithed a smack...

I was brewing a lager and my efficiency was way off. OG should have been around 1.055 but was at 1.032 instead! I had no malt extract on hand, so got some the next morning at my LHBS and boiled it for 30 minutes. Then I cooled it and added it to fermentor and added another smack pack of Wyeast...

Thanks for the reply. Im thinking I may put together a ten gallon batch and break it into several fermenters and play around with different yeasts. Hopefully ill get a variety of suggestions.

Ryan, I am in New Mexico.

I am brewing an IPA that I've been toying around with for a while and I need to find the right yeast. Any suggestions (on the yeast or otherwise) would be appreciated. Here's the recipe: 7.5 lbs Golden Promise 6 oz flaked oats 8 oz red wheat malt 8 oz white wheat malt 8 oz Carapils 1...