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BBBF · 12-14-2009, 05:29 PM

I also don't use a screen. I just mix the grains up every 10-15 minutes.

My experience with quinoa is that it malted very fast. I have only done it during the summer, so it might have been the result of higher temperatures.

eeebigeee · 02-23-2010, 02:57 PM

Any suggestions on quick ways to remove the acrospire?

I just soaked 2lbs of quinoa that I bought from Costco overnight and the next day, it was already about 3/4 sprouted. I drained it and laid it out to dry until I could toast them in the oven later that evening.

**kontreren** · 02-23-2010, 03:12 PM

Quote:

Originally Posted by eeebigeee

Any suggestions on quick ways to remove the acrospire?

I just soaked 2lbs of quinoa that I bought from Costco overnight and the next day, it was already about 3/4 sprouted. I drained it and laid it out to dry until I could toast them in the oven later that evening.

I've seen others post on here that they put them in a pillowcase, secure it and then put it in the dryer. I haven't had an opportunity to try this yet.

BBBF · 02-23-2010, 05:44 PM

Yeah, quinoa sprouts FAST. I like malting it at the same time as buckwheat or amaranth because there's enough of a lag so I can get quinoa in and out of the dehydrator before the next grain needs to go in.

The pillow case and dryer works. Just make sure the pillow case is tied tight and use the no heat setting.

**Lcasanova** · 02-23-2010, 06:47 PM

Quote:

Originally Posted by BBBF

Yeah, quinoa sprouts FAST. I like malting it at the same time as buckwheat or amaranth because there's enough of a lag so I can get quinoa in and out of the dehydrator before the next grain needs to go in.

The pillow case and dryer works. Just make sure the pillow case is tied tight and use the no heat setting.

+1 on that. I tied a knot, used a zip-tie below the knot, then tied another knot below that just in case...tumbling really knocks them around- just make sure you dry them in the oven first.

dubbs · 02-24-2010, 01:49 AM

Quote:

Originally Posted by BBBF

Yeah, quinoa sprouts FAST. I like malting it at the same time as buckwheat or amaranth because there's enough of a lag so I can get quinoa in and out of the dehydrator before the next grain needs to go in.

The pillow case and dryer works. Just make sure the pillow case is tied tight and use the no heat setting.

I am confused by the speed at which you guys are malting quinoa. I am new to the GF malting process so please excuse the questions but from what I have read most believe malting is considered done when the shoot, not the root appears. With quinoa and most grains (except Buckwheat) the root appears first and it can take 2-3 days before the real shoot appears. It becomes a real pain to keep the grain bed cool because as it germinates, a lot of heat is produced and the roots also tend to get so long they start developing root balls that you have to keep separated. After two quinoa malting attempts I had one good malt (took 4 days) and one that I ended up tossing out (after 6 days) because I didn't rinse often enough and it molded and spoiled.

So when is quinoa considered fully modified and what is the best way to test it to make sure you are getting a full modification?

COLObrewer · 02-24-2010, 04:00 AM

Quote:

Originally Posted by dubbs

I am confused by the speed at which you guys are malting quinoa. I am new to the GF malting process so please excuse the questions but from what I have read most believe malting is considered done when the shoot, not the root appears. With quinoa and most grains (except Buckwheat) the root appears first and it can take 2-3 days before the real shoot appears. It becomes a real pain to keep the grain bed cool because as it germinates, a lot of heat is produced and the roots also tend to get so long they start developing root balls that you have to keep separated. After two quinoa malting attempts I had one good malt (took 4 days) and one that I ended up tossing out (after 6 days) because I didn't rinse often enough and it molded and spoiled.

So when is quinoa considered fully modified and what is the best way to test it to make sure you are getting a full modification?

I too think there is confusion here, I've only malted barley but the quickest I've done is 7 days start to finish. The acrospire is the leaf not the root, in barley the root grows first and is appx. 3 times the length of the seed when the acrospire gets to full modification (75-100% length of the seed).

I'm curious about buckwheat, has anyone ever malted it? I've grown it and it seems like it would be easier to harvest/separate/store than barley or wheat, although I haven't grown any other gluten free grains.

eeebigeee · 02-24-2010, 01:05 PM

Quote:

Originally Posted by COLObrewer

I too think there is confusion here

Yup, I was very mis-informed on the root/acrospire.

I toasted the quinoa last night and it looks/tastes/smells great (tastes just like barley malt). It reminds me most like "special B" barley malt or a high toast caramel.

I have a barley crusher but don't trust cleaning it. How else can I crush this stuff?

**Lcasanova** · 02-24-2010, 02:35 PM

Quote:

Originally Posted by eeebigeee

Yup, I was very mis-informed on the root/acrospire.

I toasted the quinoa last night and it looks/tastes/smells great (tastes just like barley malt). It reminds me most like "special B" barley malt or a high toast caramel.

I have a barley crusher but don't trust cleaning it. How else can I crush this stuff?

Ziplock bag + rolling pin

**Lcasanova** · 02-24-2010, 02:36 PM

If anyone else has some pictures of their GF home malting, please post them! I won't have time to malt anything until after tax season is over!