- Oct 13, 2014
- Reaction score
- Mesa az zone 9
Ah! That might be a bit of a dent then lolI think, you would need to get the spent grain pretty quickly. Right after they are drained (sparged) If you wanted to bake with them. Time and temperature is of the essence here.
I suspect they would sour pretty fast, if left wet in the open air to long. Maybe I'm talking about something I shouldn't be? Sour mash rye whiskey.
But hey who knows... if they do sour, they might even make a good sourdough bread? IDK, I'm just guessing... I'm not much of a cook so take what I say with a grain of salt and proceed with caution...
My mom would always kick me out of the kitchen, so I never learned how to cook much of anything.
I'm going to brew up an Irish Red Ale next weekend. And decided I'm going to try and make some bread with the spent grains as per the recipe in my prior post. I'll let you all know how the Brewers Bread turns out when I do.
The malted grains I'll be mashing for the Irish Red Ale are Maris Otter, Caramel and light roasted Barley. Will they make a decent Brewers Bread IDK... But I'm going to find out.
You know more than I do at the moment lol, I haven't brewed yet so I dont know the time frames for good spent grain and not yet
Man that stinks! My mom pretty much just showed me how to boil water (ramen and mac n cheese) and cook an egg in the microwave and how to make hamburger helper, it was my grandpa who taught me just about all my kitchen skills, since he passed I've been working on improving my skills and know how and I plan on teaching all my kids, everyone deserves to know how to cook and how to cook well!
And yes please! I would love to know the results!