How important is it to remove all the roots from the buckwheat after it is done sprouting? I have most of them removed and I guess if I spent long enough I could get them all, but it is time consuming.
I'd say it'd be most important to remove the roots in order to grade the grain appropriately. Otherwise if there's a lot of variation between the kernels you'll get an uneven crush. If you're not too concerned about uneven crushing, or you don't intend to grade them, then I don't see a real reason to remove all the sprouts.
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To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"
I found that when I kilned/roasted my buckwheat, the sprouts shriveled up and basically disappeared. But I only sprouted my buckwheat until the sprouts were like a quarter inch long or so.
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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...
Cool... I got most of it off by putting it in a metal strainer and shifting teh grains around for quite a long time. I didnt mind I just watch some tv and had a homebrew or two. I plan on using the buckwheat at least as a specialty grain in my next brew. The quinoa I am going to steep in some water and get a feel for the taste before I use it since most say it is rather bitter.
1+ on the strainer method. I only grow them out about a quarter inch and dry at 90 overnight, then 160 for 5 hours. Then deshoot in a metal strainer. Kitchen Aid makes a nice big one with a fine mesh. If they are really dry they crumble off easily.
buckwheat malting
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