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Old 01-04-2011, 12:46 AM   #1
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Default Twin Valley Sorghum-Malting-Adding Enzymes???

I just ordered some, its pretty cheap. Has anyone finished malting some of this? How did it turn out?

I was thinking another option is to just mill it and either use some amalyse or other grain to covert it instead of malting it. Maybe gelanitizing (by cooking) it? Anyone tried something like that?

It seems Twin Valley may be a good source all we have to do is figure out how to use it! John T.

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Old 01-04-2011, 01:09 AM   #2
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Have you checked out the malting gluten free grains thread? Has quite a bit of information there about malting sorghum, buckwheat and the results. I'm sure I've seen other threads and the results elsewhere too.
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Old 01-04-2011, 02:00 AM   #3
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+1 Check the Malting Gluten Free Grains sticky it has info on malting sorghum which I bought from Twin Valley Mills.

We should lock this thread and re-direct further information there...
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