This is new territory for me as the Rye Pale Ale my husband made today is his first all grain attempt (as opposed to using malt extract and some grains). I followed instructions online, squeezing some of the excess water out of the mash, then running the spent grains through a food processor. Tomorrow I will make bread with some; the rest I froze in half cup quantities for further experimentation.
I cannot see drying the mash in the oven for seven hours and then grinding a flour (as suggested by the Brooklyn Brew Shop's blog). I do have a dehydrator, but the thought of grinding this stuff seems like a dreadful waste of time.
No dogs in the house so I won't be making dog biscuits. I did see a recipe for cheddar/spent grain scones that look good. I can see how they might be used in meat loaf. Other ideas beyond the compost bin?