Originally Posted by aggieotis
Was that even while at 150F or so? Had you boiled the millet first to try to de-gelatinize any of the starches?
I didn't boil the millet, so that is verly likely what my problem was. It completely slipped my mind that the starches gelatinize at a higher temp. I was originally planning to experiment with the gamma-amylase using malted barley, but switched to millet at the last second because I had a small amount left over from trying to malt it. Obviously, I needed to change more than just swapping the grains.
I mashed a 1/2 pound in a small thermos with a grain/water ratio of about 1. It was mashed at 140F, which is more ideal for the gamma amylase and then strained with a french press.
I'll have to try again and remember to boil the grains.