I live in a rural area where the millet it cheap, but shipping is not.
Got a 50 lb bag, need a recipe.
Will it sprout? Or should I just roast it the way it is like I've read?
Then boil it, add hops, cool it, add yeast & sugar, etc?
And how much should I use for a 5 gal. batch?
And there is kind of a canny aftertaste I used to enjoy with Asahi beer (Celiac) that I'd like to duplicate. Is it the yeast, or hops, or maybe rice?