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Spent grain from brewing. Containers of spent grain outside the brewery. A product demonstration of crackers made from spent grain at a local supermarket. Brewer's spent grain (BSG) or draff is a food waste that is a byproduct of the brewing industry that makes up 85 percent [1] of brewing waste. BSG is obtained as a mostly solid residue after ...
The water is removed from the grain, and becomes wort for brewing. The remaining grain, called "spent grain" for the removal of simple sugars and starch, can then be sold as a by-product. The conversion rate of grains to ethanol and distillers grains varies with the different types of grains and the process used. The details are outlined below:
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
The brewery treats 35 million gallons of process water annually and returns it to the local aquifer. Each year, Firestone Walker feeds more than 20 million pounds of spent grain to local livestock. [26] The brewery's on-site wastewater treatment plant is used to purify process water and return it to the source in better condition than it was ...
Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to adjust the acidity of a new mash. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a sour mash bourbon. [1]
In 2013, SweetWater recycled more than 9.5 million pounds of spent grain, 165,000-lbs of spent hops and 150,000-lbs of yeast for local farmers to feed livestock and use for compost. Water reclamation practices used during brewing and bottling also reclaim more than six million gallons of water annually to be used in future brewing.
Attached to each of these arms is a flap which can be raised and lowered for pushing the spent grains out of the tun. The brewer, or better yet an automated system, can raise and lower the rake arms depending on the turbidity (cloudiness) of the run-off, and the tightness of the grain bed, as measured by the pressure difference between the top ...
The traditional brewing technique of sparging (rinsing the grains) is skipped and after the mashing period is complete (typically 60–90 minutes) [55] the grain bag holding the spent grains is removed (lautering) and the bag is compressed to drain the wort from the grain ball. The all-grain brewing process then proceeds as normal: boiling ...