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.

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 on the telephone! 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. Tell them you took a Grainbakers Breadmaking Class and you want 5 pounds of spent grain for baking.

3. Easiest option? Come to any of my classes! You’re always welcome to stop by, grab a fresh bag, and say hi. Just keep an eye on my ticket schedule to figure out where to pop by.

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.

Oakland/San Francisco: We LOVE Williams Brewing in San Leandro. This is where Grainbakers gets most of their demo and pretzel grain. It's #120 L Malted Barley on the website. The will-call pickup is SUPER convenient.

San Diego Area: The Homebrew Mart is Awesome. Tell them Grainbakers sent ya!

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

​

​