California to ban selling new gas-powered cars by 2035

[Piotrsko]

Yes you could probably make bread from the remains, only need to feed the yeast some sugars. It will be a high protien type. Traditional grains have been used to make alcohol, generally sprouted for the sugars, but anything with a starch & or sugar is useable with an additive or two. I use an enzyme called amaylese sometimes to increase the sugar content, but lacto baccilus do that conversion for chinese homebrew and I don't care for sour beers.

[JSH]

Originally Posted by cRiPpLe_rOoStEr

Depending on which grain and sort of sugar are used, makes me wonder if the leftovers could be a suitable feedstock to make bread, and eventually challenge the theories claiming biofuels to be inherently bad for food safety.

Spent grains are a great addition to bread, we use the left over grains from home-brewing to bake.

However, this is already done on a commercial basis in the USA. Our primary grain for ethanol production is corn. The left over spent grain is sold as high-protein livestock feed. The same thing happens to left-over grains from beer brewing on a commercial scale.

[cRiPpLe_rOoStEr]

Originally Posted by Piotrsko

I use an enzyme called amaylese sometimes to increase the sugar content

Alpha-Amylase?

[Piotrsko]

JSH do you homebrew or ranch? The locals love to feed my spent grain to their chickens.

Yes alpha-amylase, sorry, I'm dyslexic if you haven't noticed.

[JSH]

Originally Posted by Piotrsko

JSH do you homebrew or ranch? The locals love to feed my spent grain to their chickens.

It would be more accurate to say I did homebrew for about 10 years - mostly while living in Alabama. I haven't brewed a beer for about 3 years. There is just too much good beer in Oregon to bother making my own and I find I don't want gallons of the same beer. When I was brewing we would freeze the left over grains and add them to our home-baked breads.

I still make cider although the variety of cider available today makes me wonder why I bother. I'm just about to bottle my latest batch and then it will bottle condition for 18 months.

[redpoint5]

I was most into homebrewing during years 18-20. I couldn't buy beer, but there is no law against making it.

[Piotrsko]

Didn't find great beer in oregon, just typical trendy beer.
I got into homebrew because I determined something in commercial sanitation processes made a compound that makes me easily sick, not the same for london/irish pub beer. Plus side, I make beers I like, for 25-50¢ a bottle. If I move to EU contries with good beer I'd stop making it.

[JSH]

Originally Posted by Piotrsko

Didn't find great beer in oregon, just typical trendy beer.
I got into homebrew because I determined something in commercial sanitation processes made a compound that makes me easily sick, not the same for london/irish pub beer. Plus side, I make beers I like, for 25-50¢ a bottle. If I move to EU contries with good beer I'd stop making it.

To each their own. Oregon has 261 breweries making all types of beer. Some good, some bad, some meh. You can find just about any type of beer if you look.

The current trend is a competition to see who can make the hoppist IPA. Not my style of beer so I drink something else. The typical taproom has 30 - 50 beers on tap and bartenders are happy to give out free tasters.

Likewise I've had some great beer in Europe and some pretty horrible beer. Generally I just ask for the local beer and give it a try. Generally the local beer is cheaper than water.

[redpoint5]

I was born for Oregon's beer culture. Haven't ever had an IPA too hoppy. My preference in Scotch is the peatier the better, neat.

[serialk11r]

Originally Posted by redpoint5

I was born for Oregon's beer culture. Haven't ever had an IPA too hoppy. My preference in Scotch is the peatier the better, neat.

I'm not a hoppy beer fan at all but I love peaty scotch. Have you tried any Octomore? I had 2 different editions at a bar in Scotland, couldn't really tell the difference, and I also couldn't really tell if it was more peaty than e.g. Ardbeg Corryvreckan or Lagavulin.

These days I rarely drink but I'll keep around a bottle of whatever good deal comes along, currently have a Laphroaig Triple Wood from Costco.