Sorghum

[@testuser902]

Cool. I tried malting sorgam as well. I wanted to make African umcombiti beer. I ran into the same problems as you did. Instead of using lye I used diluted hydrogen peroxide. It is pretty harmless and very effective at killing mold spore. I only let it soak in the hydrogen peroxide for 15 min. That was not enough. I should have left it longer. I did start to get mold after 3 days. So I stopped the germination and roster them. I soured the mash for 24hrs and assed white corn flower and brewed the rest like a normal beer process. The result was ok. According to a South African friend it was very authentic tasting. But it was not something I could drink a lot of. Also I search a list for a place to buy sorgam from. Finally I found it at Ethiopian grocery store.

[@BrewingBeerTheHardWay1]

Very interesting, what was your dilution ratio?

[@Jer8505]

A good video that told me every thing I needed to know. The most important of which is I don't think I'll try it. Will look at buckwheat.

[@BrewingBeerTheHardWay1]

Tried that too, buckwheat has it's own special set of problems: brewingbeerthehardway.wordpress.com/category/buckwheat/

[@Afrikaislife]

We've been drinking sorghum for centuries.

[@marlonw5053]

Wow I really like the idea, but looks like a total PITA. However, I think you skipped the souring step? I am growing it this year, about to harvest. Thanks for all the detail, I did certainly learn quite a bit from your video!

[@ElGatoLoco698]

Interesting color.

[@1861313]

Looks good, like a NEIPA :)