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Old 11-16-2011, 11:45 AM   #101
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Originally Posted by Bartkid33 View Post
I just brewed a GF beer using a special millet from thehomebrewconnection.com rather than sorghum and it turned out tasting like real beer for a change. Has anyone else tried it and gotten the same result?
Here in England I malted some millet myself and did a 1 litre test with it; tried to do a stepped mash, added a bit of sugar to get the gravity up, hop extract, amylase, pectoalse, nutrient and yeast.
Agreeably surprised by how good it was.
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Old 12-08-2011, 09:01 PM   #102
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whats up guys. back to the potato thing; what if you boiled the potatoes (steeped w/e to get the starchy water) then added beano. doesn't that break down starches? or does it break down something else?

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 12-10-2011, 02:54 AM   #103
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I don't think it is that they add anything. I think the difference is that they getting an extract from the grain (seeds), while sorghum syrup is made from the sap.
sorghum is a grain and processed in a similar fashion to molasses
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Old 12-13-2011, 11:22 AM   #104
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Thanks for this, Can't wait to try this out. It's nice to know that everyone can enjoy their beer even though they are allergic to certain substances like gluten.

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Old 12-13-2011, 08:11 PM   #105
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Hey guys, I tried and failed at malting millet; whats the secret to your success? I used a cooler with a screen in it, drained it twice a day for 3 days, although it kept heating up - maybe I should have left the lid open, and put it outside? What is the ideal temp for malting millet anyway, and does millet heat up by itself as it is soaking? Would aerating the water help? Do you put them out to dry before, or after they start sprouting (mine never even started)? Is millet from the Bulk Barn okay to use? I get the feeling it has to be done very carefully.

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how much malt could a millet malter malt if a millet malter could malt millet?

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Old 01-16-2012, 10:01 PM   #106
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I'm sure this has been considered, but can you use beans as a fermentable? I really don't like the taste of surghum, trying to think of something else! Not sure what abean brew would taste like .. .or smell like!

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Old 01-17-2012, 03:09 AM   #107
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If you did manage to make a beer out of beans, I fail to see from where the malt flavor would come. I'm not saying you shouldn't give it a go, but I really don't see it being beer. Maybe it'd be in it's own class of alcoholic beverages like sake. Unrelated to this, equating or drawing a parallel between oats and quinoa/ amaranth isn't perfect. I see how nutritionally speaking they made be made up of roughly the same macronutrients (carbs, fats, and proteins), but the analogy stops there. Quinoa, though higher in protein, is not going to give you a remotely close flavor profile to oats. It doesn't lend itself to a creamy mouthfeel, but helps with head retention. Quinoa can also give similar characteristics to the variations of roasted barley as long as similar roasting procedures are followed.

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Old 01-17-2012, 09:51 PM   #108
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DougmanXL, you need to make sure that the millet you are using has not been treated in any way.
I know that any millet coming into New Zealand is irradiated so it can't sprout and is therefore useless as far as malting is concerned.
If the millet didn't even start to sprout I would say there is something wrong with it and you should try a different supplier.

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Old 01-25-2012, 11:07 PM   #109
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Originally Posted by The_Fuzz View Post
I'm sure this has been considered, but can you use beans as a fermentable? I really don't like the taste of surghum, trying to think of something else! Not sure what abean brew would taste like .. .or smell like!
bean beer... hmm... interesting idea... they actually make pretty killer brownies..
http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe/index.html

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If you did manage to make a beer out of beans, I fail to see from where the malt flavor would come. I'm not saying you shouldn't give it a go, but I really don't see it being beer. Maybe it'd be in it's own class of alcoholic beverages like sake. Unrelated to this, equating or drawing a parallel between oats and quinoa/ amaranth isn't perfect. I see how nutritionally speaking they made be made up of roughly the same macronutrients (carbs, fats, and proteins), but the analogy stops there. Quinoa, though higher in protein, is not going to give you a remotely close flavor profile to oats. It doesn't lend itself to a creamy mouthfeel, but helps with head retention. Quinoa can also give similar characteristics to the variations of roasted barley as long as similar roasting procedures are followed.
thanks for all that info. even if you did choose a name eerily close to molester
just picking... I do appreciate the info.
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Old 02-03-2012, 08:15 PM   #110
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DougmanXL, you need to make sure that the millet you are using has not been treated in any way.
I know that any millet coming into New Zealand is irradiated so it can't sprout and is therefore useless as far as malting is concerned.
If the millet didn't even start to sprout I would say there is something wrong with it and you should try a different supplier.
Yeah it didn't sprout at all... stupid bulk barn probably does that. Thanks, guess I'll have to try and find another supplier...
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