i recently picked up about 4 pounds of buckwheat groats to play around with (i've also got about the same amount of quinoa). i've seen a few threads about both malting and roasting and am trying to figure out whats best. ideally i'd like to limit the amount of sorghum used, though, i know some will most likely still be required. so i thought i'd reel you all in to a little debate as to what makes the most sense. please share your experiences.
FYI, i really dont have a beer in mind for the time being, though i generally stick with pale ales and IPAs when it comes to non-GF brewing. with sorghum, i've been doing 'wheat'-type beers (LCas's great Blood Orange Wheat, my own take on McMennamins RUBY, and a gingered IPA all have been very well received). i'm just trying to figure out what has the best return on my investment ('investment' being mostly time and space, though money plays a minor part) and obviously whats going to give me the best tasting results.
so, lay your results-based opinions on me! thanks in advance.
FYI, i really dont have a beer in mind for the time being, though i generally stick with pale ales and IPAs when it comes to non-GF brewing. with sorghum, i've been doing 'wheat'-type beers (LCas's great Blood Orange Wheat, my own take on McMennamins RUBY, and a gingered IPA all have been very well received). i'm just trying to figure out what has the best return on my investment ('investment' being mostly time and space, though money plays a minor part) and obviously whats going to give me the best tasting results.
so, lay your results-based opinions on me! thanks in advance.