Not sure if this has been posted here, but this is a really well-done experiment:
http://www.scientificsocieties.org/jib/papers/2011/G-2011-1122-1159.pdf
Seems like quinoa is eminently capable of rivalling sorghum in terms of fermentability, and buckwheat may actually be superior. For all you at-home maltsters, this paper outlines optimal malting procedures, so take note!
http://www.scientificsocieties.org/jib/papers/2011/G-2011-1122-1159.pdf
Seems like quinoa is eminently capable of rivalling sorghum in terms of fermentability, and buckwheat may actually be superior. For all you at-home maltsters, this paper outlines optimal malting procedures, so take note!