Recent content by rickahyatt

BTW, I just use my hydrometer to figure out how much sugar to add without going sweet. I'm drinking my newest batch as I speak. Nice on ice, really. While there may not be much sugar in its starch, table sugar, boiled works for me!

By the way, the sprouted millet is quite tasty on it's own, good for a salad or the like. The millet hulls contain harmful substances, so be sure to used HULLED millet. Keep the sprouting bucket covered, and it takes 3 to 4 days to get a thick carpet of it. There's the flavor, anyway, and it's...

I've had good success with (MAKE SURE IT'S HULLED!) red millet (About $15 for a 50 lb. bag from feed & grain store), very inexpensive. It is modeled after a Kenyan Beer, so I call it Obama Beer. It's pretty dark and as long as you use a lot of hops, has a pretty good smack. I also add ginger...

Trying with 1/2 oz at first boil, another 1/2 later, and a final oz at the end... Still not getting it right. I want HOP FLAVOR! Using Warrior hops, should be bitter. Read on internet how hops turn out to combat diabetes, cholesterol, high blood pressure, and helps the eyes, and to sleep...

I've had good success with (HULLED!) red millet, which is also very inexpensive. It is modeled after a Kenyan Beer, so I call it Obama Beer. It's pretty dark and as long as you use a lot of hops, has a pretty good smack. I also add ginger, osha, some lemon peel and juniper berry for my...

Thanks, I'll give it a go.

You, sir, have obviously never traveled overseas.

Well, perhaps "Canny" is the wrong appellation. Whatever the aftertaste from KIRIN is, how can I duplicate it, do you know?

Oh, it's very intentional if I get it right, especially in KIRIN! And, being Celiac, I'm trying to recreate that fabulous aftertaste in my home brew. Anyone got a clue on how to do that?

OK, so call me a Dummy! I deserve it. Because of my Celiac's, I have a severe vitamin B deficiency; Short story, I'm worse than the Absent Minded Professor at times. What I was looking for in that "Canny aftertaste" was from KIRIN BEER! NOT Asahi, NOT Sapporo - And hell, it's been decades...

I've been doing this: take 7 or 8 cups of husked millet (Available from grain & feed stores - very cheap!) and make African beer. Do not use unhusked millet. Soak it for 24 hours, then rinse it every eight hours until it sprouts. Roast the sprouted grain at 170 for an hour, and up the heat...

Thanks. Well, after a lot of effort I finally got a batch of millet to sprout. And further suggestions as to recipe, flavoring, etc? Right now I'm trying a beer yeast in one batch, and champagne in another just to make sure ALL of the sugar gets eaten up.

Thank you for your kind reply, but I had to toss it: It's barley, I've figured out, and I have Celiac's Disease.

Ordered some, looks like sunflower seeds. Do I chop them up, or what? I have 1oz. How much to use for a 5gal batch, please, to give me what I think will be that bitter metallic taste?

Would you have a recipe for hulled millet? I am vitamin B deficient and can obtain this cheaply out here. Will hulled millet sprout? Or should I just roast it then boil it, etc? And do you know what gives Asahi that nice canny aftertaste? Yeast, hops, rice?