After brewing all day Saturday, I spent a good part of Sunday baking spent grain bread from the spent grains of the Belgian Pale Ale. With six cups of spent grain I was able to bake four loaves. It's too bad it's not easier to turn out this bread; too much of that spent grain ends up in the compost.
The Belgian Pale Ale's been fermenting for about two days now after an unexpectedly long lag time. I pitched the yeast a little cold (about 60 F) after chilling to that temperature after the boil, which could account for the long lag period. I have read about other brewers experiencing long lag times with WLP 530 after pitching directly from the vial as well. Fortunately the yeast have been fermenting vigorously since late sunday night at 70 F, and I'm expecting them to dry this beer out well and clean any byproducts by the end of the week.
 |
| High krausen glamour-shot |
This bread looks awesome!! Hope it taste as good as it looks? We're really into Artisan breads, but of course don't get to use spent grains from brewing -- still pretty good stuff!!
ReplyDelete