Anyone ever use the trub left at the bottom of beer making for anything? I googled and found it can be used for bread, but didn't see any recipes or reviews.
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I know boulangere has used spent grains for bread making. Read her header here: http://www.food52.com/recipes...
Great call! We've been using it for beer ice cream. This question is about another beer biproduct, the yeasty sludge that forms during the second part of the fermenting process.