Pigs are the great waste eliminators of the homestead.
I'd like to weigh in with my experience from the past year, when my employment at a microbrewery made pig raising several times more viable and low on purchased inputs.
The brewery uses 16-19 55lb. Bags of malt every brew. Being vexed and perplexed by the speed at which BSG turns mouldy and smells like feet, I sought storage techniques approachable at the medium-scale level. Drying was one, in which malt was raked out on a flatbed, raked twice on a sunny day and placed in the granary. Formidable, but I have no flatbed, nor any granary. A few documents mentioned "ensilage", or anaerobic fermentation, similar to corn silage done in big plastic worm bags.
Thus, my curiosity was piqued.
I now ferment all my grains, feeds and spent malt in 55gal. Plastic drums, covered in fresh water. Addition of sugars, such as scrap wort available to keen brewery workers after the boil, only accentuates the ferment and, I think, offsets some of the disproportionate fibre which is so notoriously problematic. Storage without any off smells (besides pickly beer) is boosted to about 3 weeks in broad August sunlight, and indefinitely in cold months. Colour me a convert. I wonder also if the ferment makes the malt more digestible. It certainly sharpens porcine appetites.
Though all-organic breweries are scarce, I seem to recall that the brewing industry has its own strict standards set out which greatly diminish the nasties that may be sprayed on barley. Can anyone weigh in here?