You've done it, right? Just between you and me.
Not surprised......Raises hand...
But I prefer baking bread with some of the wet spent grain. Just mix in enough flour to make a no-knead dough.
The wet grain is even better a day or 2 later.
And without any rice or oat hulls.
Barley husks are soft, especially after the mash, fine to eat, IMO. And goes very well in a good home-baked bread.*I tried to eat some - but, husks? With them, the grain tastes like straw.
His Bock was the GOAT? (weak, but there is a pun there)Also a killer Bock.
Only 29 responses to get to goats. Decent, but no record.His Bock was the GOAT? (weak, but there is a pun there)
We must be having either different barley or different standards for edibility...Barley husks are soft, especially after the mash, fine to eat, IMO.
From Sunday's brew I dumped 29 pounds of wet grain on the edge of the woods - all yours if you want it. Had a couple days of snow and rain so it should be really wet!Raises hand...
But I prefer baking bread with some of the wet spent grain. Just mix in enough flour to make a no-knead dough.
The wet grain is even better a day or 2 later.
And without any rice or oat hulls.
My wife is a steady bread baker, but a little spent grain goes a very long way. Most ends up in the compost for the garden
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