On 12/8/11 10:00 AM, Merryb wrote:
> Hey all! We have a local brewery here in our small town, and they are
> making some really good beers. I asked about getting some of their
> spent grain, and they said ok! When I was in school, I made a starter
> from another student's dregs, but can't remember exactly what I did. I
> think I just kept feeding it until it was really happy. I'm looking
> forward to doing this again- the bread was really flavorful. Any tips?
> TIA!!

Spent grain is what is left after the sugars and enzymes are extracted
by heating malted barley to temperatures that are high enough to kill
any living yeast. Spent grain is great for providing texture to bread,
but as a basis for a starter it seems a poor choice. There's no yeast
and no nutrients.