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I want to add some quinoa to an all grain brew. Thinking about doing 20% quinoa and 80% 2 row. I'll pre cook the quinoa and let the enzymes from the barley convert the sugars. Can I do more quinoa AND will it convert/still have all the nutrients from the quinoa in the brew? P.s. thinking Brett...

anyone thought of using a crockpot to incubate a lacto starter/sour mash? it seems to be holding it right about 105 degrees on the low setting. i potched a wl lacto vial 18 hrs ago and now theres a bubble every 5 seconds. just make sure theres water in there.

Started my first lambic about a month ago. 1/3 wheat and 2/3 American 2 row pils. Mashed about 155. I fermented between 75 and 80 degrees with wyeast roselare blend. A week into it I added 1/2 lb of maltodextrin then two days later it formed a pellicle and started getting a little tart. Now it's...

Any input on this? 2.5 gal 3# extra light liquid malt 1# wheat liquid extract Mini mash: 3 oz cara red 3 oz Belgium aromatic 2 oz acid malt 1/2 oz kent Golding 2 vials white labs Brett Brux 1 vial white labs Brett lambicus 3 lbs frozen blueberries 1 tsp saffron last 15 minutes of boil...