If you forgot my instructions and details about the spent grain, don't feel bad. It's important and worth repeating.

​

If not frozen, spent grain is the perfect medium for mold, mildew and fungus to grow. Eating it could make you sick. The simple solution is to freeze the grain as soon as you get it home.

​

TIP: Rather than freezing a 5-pound bag, I find it very helpful to dump it into a bowl and portion it out into 8-ounce portions. Put the grain into sandwich bags, and then put your sandwich bags right back into the nice freezer bag I gave you.

​

LABEL: Label every baggie and the big freezer bag with a USE BY date of 90 days in the future. You can get more free grain from any of my partner locations. 

​

When you're ready to use more grain, toss a baggie on the counter to defrost. An 8-ounce portion is usually defrosted by the time you've gathered all your ingredients and set up your workspace. You can still use it in your dough if it's a little frosty. 

​

If you forget the grain in your car, it's trash. If you store it in your refrigerator, it's trash. 

​

Many small breweries are happy to give away spent grain for free. Instead of calling them directly—since taproom staff often aren’t always familiar with the brewing schedule—use the contact form on their website. Let them know you’re looking for around 5 pounds of fresh spent grain for baking, and tell them you took a Grainbaker class and plan to make bread, pretzels, or dog treats. Someone from their marketing department will likely provide information on when and where to pick it up. Be sure to bring a bucket and shovel, as you may need to collect it from a bin at a loading dock. 

​

PRO TIP: Ask when they will brew a darker beer like a Porter or Stout. Those are the best grains for baking. They're darker, sweeter and more interesting to look at!

​

​

​