The other day I brewed up a batch of beer. Homebrew allows you to use either extract or grains and by using grains you have a lot more control over your finished project. It also means that you have what is called spent grains at the end of the process. The brewing process converts most of the starch to sugar and then extracts most of that sugar out. When it first comes out of the mash it will be somewhere between 150 and 170 degrees. Now some brewers might wonder just what is to be done with this. It is a left over product and some may just toss it out after it has cooled. But being in the homesteading mindset one can easily come up with a number of things to do with this spent grain.