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Old 03-20-2011, 10:30 PM   #1
dorklord
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Mar 2010
La Crosse, Wisconsin
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I just rinsed and soaked some quinoa. I left it soaking for an hour or two while I went to the store, came back and couldn't believe how much it had 'poofed'. As I put it on the pan to start roasting it, I saw that a bunch of them have split and started forming little rootlets!

Holy crap this stuff started growing fast. And in the oven at 170, it seems to have kept growing for a while (it is still so wet it probably hasn't hit temp yet).

This stuff is nuts!


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Old 03-21-2011, 03:42 AM   #2
mikeysab
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Delicious and nutritious as well.


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Old 03-23-2011, 01:00 AM   #3
Gunslinger711
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Sep 2010
Lafayette, IN, Indiana
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This stuff is delicious but...are brewing beer with it?
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Old 03-23-2011, 02:13 AM   #4
dorklord
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Quote:
Originally Posted by Gunslinger711 View Post
This stuff is delicious but...are brewing beer with it?
That was the plan, though I didn't really expect this stuff to start sprouting all over the place...its got crispy little rootlets now, so I'm not quite sure what to do with it. Maybe I can separate the rootlets out...
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Old 03-23-2011, 02:47 PM   #5
JoMarky
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Albany, NY
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When barley is malted is begins to sprout. I always have what appears to be sprouts in my mash tun.

 
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Old 03-24-2011, 09:08 PM   #6
DirtbagHB
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Apr 2010
Pocatello, ID, Idaho
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it sprouts fast. 2 days in a bucket changing the water for warm fresh 2x a day. dry it and toasted and youll have malted quinoa.

 
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Old 03-25-2011, 12:18 AM   #7
dorklord
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Mar 2010
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Quote:
Originally Posted by DirtbagHB View Post
it sprouts fast. 2 days in a bucket changing the water for warm fresh 2x a day. dry it and toasted and youll have malted quinoa.
Seriously, I rinsed it 3 times, left in the water for an hour or so while I ran to the store, came back, and it was all sprouty. I should have taken a 'before' picture, before I roasted it and withered the rootlets.
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Old 03-29-2011, 04:26 PM   #8
LostTribe
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Jul 2010
North Jersey
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Sorry but that's not a rootlet, gotta wait a couple days for that. Look at cooked quinoa and you'll see that the grain has a little tail wrapped around it. That's all you saw after 2-3 hours...

 
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Old 03-30-2011, 03:46 AM   #9
DirtbagHB
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killjoy.

now to hijack the thread. ive been drinkin and thinkin

so, ive been pondering something lately. all grain quinoa batch with added enzymes.

straight up toast the quinoa in the oven. waft it for a week. crack it. boil it for an hour to gelatinize. now for the screwy bits. 24 hour mash. (when i did the 24hour mash for the chestnut batches it worked well). bring temp to 160F add enzyme mix. add more enzyme at hour 12.

brew per usual

 
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Old 03-30-2011, 02:39 PM   #10
DKershner
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Jul 2009
Bend, OR
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Quote:
Originally Posted by DirtbagHB View Post
killjoy.

now to hijack the thread. ive been drinkin and thinkin

so, ive been pondering something lately. all grain quinoa batch with added enzymes.

straight up toast the quinoa in the oven. waft it for a week. crack it. boil it for an hour to gelatinize. now for the screwy bits. 24 hour mash. (when i did the 24hour mash for the chestnut batches it worked well). bring temp to 160F add enzyme mix. add more enzyme at hour 12.

brew per usual
Extending your mash from 1-2hrs to 24hrs can help you get up to an additional percent or two of conversion, not all that meaningful. In addition, when using grain and not fruit, you have the possibility of creating what is called a sour mash. I am unfamiliar if GF grains have the same bacteria on them as barley does, but you can look up the style "Kentucky Common" for more information on what a 24hr mash can do.

Depending on your goal, it could certainly be interesting.



 
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