I've been a lurker here for years and wanted to thank all of you for your great posts. I've learned a lot, but am about to embark on my first beer making journey which will be a gluten free one.
Although I've been reading about making beer for years I've never purchased the equipment. However, a friend with some equipment just asked if I wanted to put together a batch TONIGHT!
Anyway, I've purchased, from the local home brew store, sorghum syrup and rice solids which will be my fermentables. They recommended quinoa as a specialty grain to add some color and flavor, but I am not sure how to proceed with the quinoa.
Do I soak the quinoa first (let it balloon up as I've heard it does) and then toast it in the oven?
After toasting do you recommend I make a partial mash or just steep for a while, and if steeping how long and what temp?
Thanks in advance!