10 replies to this topic

[SchwanzBrewer]

Has anyone ever tried baking bread with beer yeast? My brother likes to bake his own bread. I like to brew. We were thinking BEER BREAD!What sayeth the Brews-Bros Brain Trust?Cheers,Rich

[Stout_fan]

I did a white bread with Montrachet. It took 2x as long as normal to rise. Very fine texture and tasted like I had put vanilla in the bread.Highly recommended.

[jayb151]

On a side note, my girlfriend's dad has been taking the spent grain from my brew, drying it in an oven on low heat, crushing it in a coffe grinder, and throwing it in his bread. It turns out a lot more hearty. Just incase you really wanted to conbine the two

[ThroatwobblerMangrove]

On a side note, my girlfriend's dad has been taking the spent grain from my brew, drying it in an oven on low heat, crushing it in a coffe grinder, and throwing it in his bread. It turns out a lot more hearty. Just incase you really wanted to conbine the two

I usually freeze the spent grains and then when I'm ready to make bread I defrost them and use them as is. Why dry and grind up? They are so soft from being mashed that they certainly aren't crunchy.

[jayb151]

I usually freeze the spent grains and then when I'm ready to make bread I defrost them and use them as is. Why dry and grind up? They are so soft from being mashed that they certainly aren't crunchy.

It's not that it's crunchy, but i think he does it so that it helps mix in better with the normal flour. He doesn't grind super fine like flour is, but It's just small enough to know it's there without getting in the way.

[ThroatwobblerMangrove]

It's not that it's crunchy, but i think he does it so that it helps mix in better with the normal flour. He doesn't grind super fine like flour is, but It's just small enough to know it's there without getting in the way.

ah - it just sounds like a lot of extra work. I can see how it would more evenly distribute the malty goodness though.

[ChefLamont]

I have not used the yeast, but I do the spent grain thing all the time. I freeze them in 1 cup measurements (what 1 recipe requires) and then just pull one out and make when needed.I will have to try the yeast next time I rack. How much do they use the same amount as recipe dictates?

[Stout_fan]

I've recently gone to a two step mill process. The husks are coming out rather intact and my efficiency's gone up. However, it has been a lot less palatable in the bread.

[ThroatwobblerMangrove]

I've recently gone to a two step mill process. The husks are coming out rather intact and my efficiency's gone up. However, it has been a lot less palatable in the bread.

yeah - my husks usually get somewhat mangled. why would this drop my efficiency?

[Stout_fan]

yeah - my husks usually get somewhat mangled. why would this drop my efficiency?

It's not the how husks are getting mangled, it's how is the grain is getting pulverized.Mine's mostly powder and husks.We now return you to your previous thread.

[japh]

I did a white bread with Montrachet. It took 2x as long as normal to rise. Very fine texture and tasted like I had put vanilla in the bread.Highly recommended.

Beer yeast is selected for the flavors and fermentation qualities, while bread yeast is pretty much selected just for CO₂ production. So, you'll probably see what Stout_fan saw - a longer rise.Also, if your using spent yeast, you're going to use a lot more (think more along the lines of baking with cake yeast). I'd probably add 1/2 to 1 teaspoon of regular bread yeast the first time to make sure you get some rise, and then reduce that as you experiment.