I've made a couple loafs using spent grains from brewing but I had a question for you guys. I did a pale ale 5 days ago and i put the grains in a bucket, covered them, and forgot about them. I was planning on drying them out and making flour out of them the next day as I usually do....but I forgot haha. I opened it up and it smelled funky (like alcohol, I'm assuming it fermented itself over the past week). Anyways I was wondering if any of you maybe ran into this? I'm drying them anyway to make flour but I'm just wondering if it will taste sour.
For anyone that wants it, I usually make flour by setting the oven to about 200 F, putting the grains about 2 inches deep on a pan (or many pans) and then churning it up every hour. It usually takes upwards of 5 hours. Then I throw the dry grains into a blender or food processor and....Flour!
For anyone that wants it, I usually make flour by setting the oven to about 200 F, putting the grains about 2 inches deep on a pan (or many pans) and then churning it up every hour. It usually takes upwards of 5 hours. Then I throw the dry grains into a blender or food processor and....Flour!
