After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, etc.), or better ways to get rid of it? Even though I'm using it to make delicious beer, I feel like all that grain is somehow going to waste afterward and that it could be used for something else.
We are trying to develop a method to dry spent grains with a small DIY solar dryer. When we pick up the spent grain it is get too much volume for our dryer and then how to store it. Our drying process is very small and slow. We do not have the ability to freeze the spent grain. We have developed and plan to use a 5-gal bucket system in which the lid pushes all the air out of the …
What are some uses for spent grains - either a few pounds from a partial mash or the 10+ from an all-grain batch - that don't include just throwing the grains away? If your answer is to include some sort of baked good, please describe how you dry, how much you dry, etc. [Edit] One issue with recipe ideas is that they take very little grain. I'd also love some ideas for the pounds and pounds of spent grain.
If I leave my mash tun unattended for a few days after brewing it smells like a dead animal covered in vomit. What is the name of the bacteria/fungus/other that excretes this smell?
[Mod: distilling is normally off-topic here, however, this question could equally be about making beer, since the primary subject is mashing/sparging and spent grain, so I'm keeping this question open so long it doesn't touch on distilling.] I have been reading about the whiskey making process, but I do not make it. From what I understand, in very basic terms, a barley soup is made, and the water is drained off. This water contains enzymes etc from the barley, and …
Last sunday we brewed a couple of black porter batches with my buddies and we used a generous amount of roasted barley with pilsen malt. We put it into the frigde as soon as we finished mashing, as we did the brewday before. I have arranged with a local bakery to give them my spent grain for them to bake over a few days. The problem is that last time our spent grain smelled nice all the time (Amber with …