Just threw out five pounds of smelly Quinoa. Arghh!
I had run a small malting experiment
a while back and was confident I could scale up a bit and then start brewing.
Unfortunately after about four or five days the grain developed a funky (rancid? fermenting?) smell. I'd say less than 5% of it actually sprouted.
Anybody want to speculate what might have gone wrong? I was keeping it in a 5 gallon stock pot inside of a paint strainer bag. I gave it an initial 2-3 hour soak and then rinsed it thoroughly every eight hours. It just never took off. Has anyone done this much grain all at once?
I am beginning to suspect the grain wasn't viable for malting. It was Roland brand and we got 10 pounds off of Amazon for a decent price. So I may give this another chance (with a smaller batch next time). I suppose I could also just roast it, but I doubt the flavor would be nearly as good.