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Old 10-23-2009, 02:01 AM   #31
Lcasanova
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About this long:



I find images work better, meant to post this a while ago


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Old 10-23-2009, 05:33 PM   #32
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Originally Posted by lcasanova View Post
Not sure what I'll do with them since I only malted about 2lbs...maybe roast them 2 weeks before the next brew and use as a specialty grain...or get some iodine and do a small decoction to see what happens...not sure- but hey, I'll be the guinea pig!

Don't use it as a specialty grain. That would be a waste. Either save it and make enough for all grain batch or do a mini experiment and see if you can convert it.



 
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Old 11-05-2009, 04:35 AM   #33
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Did you worry about the cyanide in the acropsires/rootlest at all?

 
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Old 11-05-2009, 04:42 AM   #34
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No, they came off almost completely, either way, it's only in the mash, I won't be eating the acrospires or rootlets
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Old 11-05-2009, 06:28 PM   #35
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I really need to start my malting experiments again. I've got 8 lbs of quinoa that I know I can malt, 6 lbs of buckwheat that I know I can malt and a few lbs of millet that I need to give another run at.

 
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Old 11-10-2009, 03:00 PM   #36
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Originally Posted by kontreren View Post
Just answered this question for myself. Raw buckwheat w/o the hull will sprout. Naturally hull on buckwheat will as well. I have 2 lbs hull on and 1 lb hull off in the oven right now. My first malting process underway!!! Clearly I have to develop a more efficient method than what I did this time but its nice to see that I can do it successfully. Trying sorghum and millet next.
How is the malting coming along?
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Old 11-10-2009, 06:32 PM   #37
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Did you worry about the cyanide in the acropsires/rootlest at all?
Is cyanide created when sorghum is malted?

 
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Old 11-11-2009, 06:38 PM   #38
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Yes, but it's mostly in the shoots.

 
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Old 12-13-2009, 05:04 PM   #39
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I have malted a small test batch of quionoa, and that works pretty well. A couple things that I noticed when I did my experiment:

There are different kinds (colors) of qionoa with different qualities. I used the approach that the "Life's a Garden" author used and it worked pretty well. But the quinoa I used was a blend of the red and white quinoa, and they sprouted at different rates. Next time I will only use a single color.

The quinoa seemed take a while to sprout, not sure if that is a trait of the quinoa or if I had them in too cool of a place.

Quinoa is a pain in the butt to toast in the oven because they are so small. Using a screen may help with this, I used a sheet tray and a silpat.

 
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Old 12-13-2009, 06:02 PM   #40
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Quote:
Originally Posted by RobDSteele View Post
I have malted a small test batch of quionoa, and that works pretty well. A couple things that I noticed when I did my experiment:

There are different kinds (colors) of qionoa with different qualities. I used the approach that the "Life's a Garden" author used and it worked pretty well. But the quinoa I used was a blend of the red and white quinoa, and they sprouted at different rates. Next time I will only use a single color.

The quinoa seemed take a while to sprout, not sure if that is a trait of the quinoa or if I had them in too cool of a place.

Quinoa is a pain in the butt to toast in the oven because they are so small. Using a screen may help with this, I used a sheet tray and a silpat.
I don't know if a screen actually helps in the toasting. When I toasted some grains with my screen it seemed to take a lot longer to get close to the color I wanted. If I use a plain roasting sheet they get darker and in a shorter amount of time, but YMMV.

Nice job though, I need to get around to malting some more. I have all this sorghum just sitting around.


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