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I have tried Millet from 2 sources and it makes a big difference. I used the 130, 140, 150 deg mash schedule for the Pale millet from Grouse Malting Co. The only way I could get it to convert is to add Sweet Potato at about 1 lb, some amalyse and 1/4 lbs of 6 row for every 5 lbs Millet malt...

With Grouse millet malt it I found it takes a lot of enzymes and an long time to convert if it ever does With Colorado malt I just do a protein rest At 125 for 20 min then @ 153 for 60, adding some amalyse to be safe. No problems full conversion. So I would say it depends where you get your...

Personally I have not had good results with grouse Millet malt as the malt I received from them had very low dp I have had good results from Colorado Malting Co millet malt. I would not recommend Grouse.

I tried millet from Grouse Malting Company, it would not self covert, even with 1 tsp amalyse and 1 lb sweet potato per gallon, Did convert with adding some 6 row. Then I tried some red millet from Colorado Malting co. Did add some Amalyse but self converted in 60 min at 153 From what I have...

I only wanted the color and flavor from the crystal and buckwheat. I also was using a lot of buckwheat seed which have the hulls. not just grouts, so I didn't want the tannins. That is why I steeped separately. I don't think Sweet Potato has much Alpha enzyme. It has some just under its skin...

I purchased some white milet malt and after a couple of experiments I determined it was not properly malted and could only convert about 75%. Also I wanted to make a millet Chestnut ale similar to a brown English ale. The Chestnut chips where given a rest at 122 for 8 hours with Pectin and...

I just did a simple test with about 1 oz of malt. Soaked for 8 hours with filtered water then drained. in a cottage cheese container. covered loosely so it could breath a little and rinsed every 8 hours for a couple of days. I noted that their was quit a bit of germination after about 42 hours...

Amalyse Enzyme I believe works best at above 145 as it is an alpha enzyme. It is the Beta enzyme that works best at 140 I believe. But to report on my brew. I did about 12 hour protein rest with the Chestnut chips and it ended with about 18 points so it does have a fair amount of fermentables...

I purchased 25 lbs of pale millet malt from Grouse Malting and Roasting Company as this was their minimum order The results from this malt was less then satisfactory. I first made a multi grain GF mini batch with a one hour single infusion rest. It came out a bit starchy Next I tried a 4...

I am guessing you have never brewed beer or have no understanding of sterilization. When you make your wort you then boil it usually for 60 minutes or so. Any contaminates will be killed via sterilization. Bacteria pre boil is not a problem. Sanitation is only necessary post boil.

I have 5 lbs of chestnut chips with the instructions to give them a rest at 122 for 24 hours. As this is a bit tricky I decided to do the 5 lbs at one sitting then concentrate it and freeze what I am not using for this batch. This way I can add it to the wort at flameout to help speed the cool...

This is my idea for an all grain GF and would appreciate any advice you might give as I am pretty new to home brewing This is for a 1 1/2 gallon batch as some of the ingredients are pretty expensive I prefer to do this as a micro brew. I am using BIAB method so rice hulls are not really needed...

I eliminated these parts - brass square head plug (Watts A-737) - ½” x 12” (or larger) braided stainless steel ' and added this part 1/2" Male x 3/8" Female NPT Reducer Bushings This is used to tighten the inside and can be used to attach a standard bazooka type filter. Much better then...