There is no alcohol in the mash, its just basically sugar water. It wont have any alcohol til the yeast are added after the mash is long done.
I just dump mine in the garden. But i know other brewers make bread with theirs.
the mash is just soaking the grain in hot water at a specific temp to release certain sugars and enzymes...
Only the little yeasties can make delicious beer...
I’m pretty sure they’re talking distiller’s grains here, after the fermentation process. It does contain trace amounts of alcohol and sugar, but more than trace amounts indicate problems in the fermentation process for a commercial producer.
But i know other brewers make bread with theirs.
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Thanks so much for that information. I am preparing to brew beer for the first time, and I will now look for recipes for the spent grain.