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Old 10-15-2010, 12:30 AM   #91
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The original idea was from a guy on the aussiehomebrewer forum who owns the O'Briens GF brewery there, but I basically made a box 1m square, the bottom part is 300mm high, the middle part is 100m high, and the lid is a bit more complex but as long as there is room for air circulation and an extraction fan you can do what you want. I'll post a pic of my lid when I get home from work.
That's where I got my PDF. I wonder if there is a way to post it on here without hosting it somewhere?
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Old 10-15-2010, 12:32 AM   #92
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Here is the link to his download on the aussie forum

http://www.aussiehomebrewer.com/foru...hl=gluten+free

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Old 10-15-2010, 02:07 AM   #93
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This is the main problem I have in NZ, we can't get sorghum at all, and any millet here is treated so it won't sprout.

So far I've malted buckwheat and amaranth. The buckwheat was all good, but the amaranth was so small that it was impossible to separate the roots and shoots and it was a big sticky mess when I was drying it. I don't know how easy it will be to mash but it will probably make a nice steeping grain.
When I malted amaranth, I couldn't get a all of the roots off the grain using the pillow case/dryer method. I put a handful of it onto screen and rolled it around, which worked, but was way too much work.
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Old 10-15-2010, 06:35 AM   #94
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Here's a photo of my malting gear. The aquarium heater is on top of the box, and the white thing beside it is a thermometer and humidity meter that can measure both outside and inside with an external probe - very handy for measuring the temp on top of the malting grain.

The white bucket has lots of little holes and can sit inside the black bucket with the heater underneath.

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Old 10-15-2010, 03:25 PM   #95
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Originally Posted by Lcasanova View Post
That's where I got my PDF. I wonder if there is a way to post it on here without hosting it somewhere?
Let me know if you want it hosted.
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Old 10-26-2010, 07:25 PM   #96
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I'm going to attempt to make a 1lb batch of crystal 60l equivalent(sort of) from millet tonight or tomorrow night depending on time. Anyone have any last minute suggestions?

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Old 10-26-2010, 07:28 PM   #97
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Yes- take pictures

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Old 10-26-2010, 08:55 PM   #98
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and some info on exactly how you are going to do it please. Are you going to resoak some malted millet and then roast it?

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Old 10-27-2010, 02:23 AM   #99
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Got home too late, and upon closer examination I don't think the millet is modified enough yet, grrrr patience is not my strength.

As for process I'm just copying it from pg 226 of the book "Radical Brewing" on how to do homemade crystal.

Essentially it's
1)rehydrate your pale malt for 24hrs
2)drain and put in cake pan about 2" deep
3)put into oven @160F(which reminds me I need to pick up an oven thermometer so I can check how accurate the oven is)
4)let stew for 2-3hrs during which time enzymes will complete conversion
5)remove malt and split into pans to make no think than 1"
6)put back in oven @200-220F turning every half hour until it is dry and crispy when bitten through(this will take some time?)
This gives you pale crystal
7)for darker raise oven to 300 and taste as you go until desired color is achieved.

There are various ways to tweak this process which will affect to end result, so there's lots of room for innovation.

I'll post what happens when it's time.


T

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Old 10-27-2010, 05:55 PM   #100
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Has anyone in the US had success malting millet? I've only tried with Whole Foods bulk bin millet and have never had any success.

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