[Mod: distilling is normally off-topic here, however, this question could equally be about making beer, since the primary subject is mashing/sparging and spent grain, so I'm keeping this question open so long it doesn't touch on distilling.]
I have been reading about the whiskey making process, but I do not make it. From what I understand, in very basic terms, a barley soup is made, and the water is drained off. This water contains enzymes etc from the barley, and this water only content is fermented, and so on in the process.
While Im sure this is hardly accurate it may be a general approximation in layman terms. If there are fundamental errors of understanding, please correct me. But Im understanding that the actual barley kernals are separated from the mix before fermentation.
My question revolves around what is left of the barley after it is separated from the mixture. Are they whole? Do they melt into the water leaving just waste behind? Something else?
Does this leftover waste have a term I can look up to find more about?
Update: I am not looking for things to do with this waste.