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Old 09-28-2013, 08:18 PM   #11
Osedax
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Mar 2013
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Go to Sears and get yourself a feeler gauge/sparkplug gapper. Super cheap and great for consistency. Also, I find an air popcorn popper great for roasting small amounts of buckwheat very rapidly and with good results. Just watch for inflating buckwheat.

I actually just found out my CMC order will be here next week. I guess they weren't sending anything out because of a back order for quinoa. I cancelled the quinoa and its on its way.
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Old 10-04-2013, 03:17 AM   #12
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Based on my partial mash experiments with millet and buckwheat, I really like what buckwheat brings. My buckwheat batch had a frothy head with a lot more staying power than my millet partial mash and my extract batches. I agree with others that the millet malt flavor comes through much more noticeably. If you like the millet flavor, I think it is much easier to work with. I have not tried the Grouse white proso millet yet and it worries me if there are big back orders that us mortals may have difficulty getting malted grain.

 
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Old 10-12-2013, 04:27 PM   #13
mtbskier
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Dec 2011
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What did you use as your mash schedule for the millet? I want try brewing with cmc malted millet just not sure where to start

 
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Old 10-13-2013, 05:53 PM   #14
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The original thread of my experiment is here and the mash schedule is shown at the bottom of the thread:
http://www.homebrewtalk.com/f164/par...kwheat-430639/

Both of these worked out really good especially after allowing a few weeks to age. I will be using more flavoring and finishing hops in later partial mash batches. Also had some good success with steeped millet crystal from CMC.

 
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Old 02-19-2014, 05:24 PM   #15
brycelarson
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Jul 2012
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Quote:
Originally Posted by Safa View Post
What's the diastatic power like?

Old post - but I figure you might still be interested. Here's the analisys sheet of the millet from CO Malting. Short answer - very low. Way below self converting.


CMC MILO and RICE

 
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Old 02-19-2014, 06:12 PM   #16
Osedax
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That's milo and long grain rice. I've used both. Wouldn't recommend it. Millet can self convert.

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Old 02-19-2014, 06:46 PM   #17
Safa
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Graci!


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Old 02-19-2014, 07:35 PM   #18
brycelarson
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oops, here's the red millet:

https://drive.google.com/file/d/0B1-...it?usp=sharing

how do we interpret the DP number from this? How does it convert to degrees Lintner?

 
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Old 02-19-2014, 08:00 PM   #19
igliashon
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Quote:
Originally Posted by brycelarson View Post
oops, here's the red millet:

https://drive.google.com/file/d/0B1-...it?usp=sharing

how do we interpret the DP number from this? How does it convert to degrees Lintner?
Short answer: no one knows. The CMC guys don't know what to make of the analyses, and neither (as far as I can tell) do the folks at Grouse. The kind of analysis that typically works for barley doesn't seem to give us the info we need as brewers for working with GF malts. I won't go so far as to say these CoAs are worthless, but I've yet to speak to someone who knows how to translate them into something brewers can use to evaluate the potential of grains to make beer.

 
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Old 02-19-2014, 08:24 PM   #20
Osedax
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They do have very useful things like soluble protein and beta glucan content. Wort pH is sort of important but, I wouldn't rely on it.

Point is; don't worry too much about DP. The malt converts just fine. I threw some alpha amylase in my primary last batch to see how much left over starch there was. A very tiny amount. Dropped a few points as I suspected but, nothing crazy. It actually cleared the beer like crazy. I must of had some extra starch haze on that batch. Lightened the body a tad but, made it crisper.

Honestly, these malts have some crazy compounds that I would worry more about. You have to remember that millet is not the same as barley. It has its own chemical make up. Example: All millet + brett c = metallic taste. This is due to certain acids and precursors. Buckwheat is full of an acid that brett will turn into pineapple aromas. Brett tends to turn "off flavors" on their head.

Ramble done.

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