If you forgot my instructions and details about the spent grain, don't feel bad. It's important and worth repeating. Here's the scoop on how to get more grain if you run out.

Forgot what I said about the spent grain? No worries—this part’s important and worth repeating.

Why Freezing Matters

Spent grain spoils fast. If left at room temp (or worse, in your car or fridge), it becomes a moldy science experiment. To keep it safe for baking, freeze it as soon as you get home.

How to Freeze It Right

Instead of freezing a giant lump, portion the grain into 8-ounce amounts using sandwich bags. Then toss those into the big freezer bag I gave you.
Label everything with a “USE BY” date 90 days out. That way you’re organized and ready to bake.

Using Frozen Grain

Defrost one baggie on the counter while you prep your ingredients. A little frost is fine—it’ll blend right into the dough.

When You Run Out of Grain

Here’s how to safely get more:

1. Don’t call the bar. Bartenders (bless them) usually don’t know when the grain was set out or how to handle it for food use.

2. Use the brewery’s website contact form. This typically reaches the marketing team, who know about Grainbakers and understand the request for fresh, just-mashed-out spent grain.

3. Easiest option? Come to any of my classes! You’re always welcome to stop by, grab a fresh bag, and say hi.

Shelf-Stable Backup

Would you prefer a shelf-stable, fool-proof alternative option? Go to a homebrew supply shop like MoreBeer in Concord, CA and ask for 2 pounds of milled #120 Caramel malt. (Make sure they mill it for you before you leave!) This malt isn’t "spent," so use half as much in recipes—about ½ cup instead of 1 cup.

Pro Tip: Ask your local brewer when they’re making a Porter or Stout—darker grains are sweeter, toastier, and better for baking.

​

​