Buckwheat

[muckanic]

Another left-field cereal: couscous. A search here turns up nothing. Anyone?

[olcarguy]

Couscous is made from wheat and is considered pasta.

[phanmo]

Hey Aidas,
What did it turn out like? I can get my hands on tons of buckwheat and if it turned out okay I'm going to give it a go.
BTW I've actually had a blended buckwheat and barley whisky; it's called Eddu from the Grey Rock distillery in Brittany , France.
Here's a pic of the box, I love how it "owns specific flavours"!!!!
It was pretty good with a bit of a strange aftertaste, not unpleasant, just strange.

[Aidas]

It never turned out. Just a gelatinous mess... Never did try it again.

Normandy has a tradition in buckwheat whiskey. I've never had it, but next time I'm in France, I'm definitely going to try it.

Aidas

[phanmo]

While you're there, head next door to Britanny and try some Breton unpasteurized Brut Cider. My girlfriend's family is from a place called Plougasnou and the cidery there makes by far the best I've ever had, even better than some I tried in the Okanagan valley in BC. Let me know if you make it to France any time soon; I've got some friends up in Caens.
Cheers,

[Dnderhead]

Adas on th buck weat ,it whold not convert? or you did not try?

[Aidas]

Adas on th buck weat ,it whold not convert? or you did not try?

I didn't even try. I was doing a UJSM style. I was so dissappointed in the results that I never got around to trying it as a cooked wash, or, moreover, to do a mashing with it. It was a real mess, hard to clean, etc. Just glue.

Aidas

[Dnderhead]

buck wheat has 70%+ starch no gluten and a lot of amino acids so should work off good .I would have thrown some Malt/enzymes in it (even not cooked)

[Aidas]

My thoughts exactly. However, I have never used enzymes and still have not, as they're not readily available here in Lithuania (only in serious industrial quantities), and I simply haven't really had the need to order them off the net.

One of these days I am going to get some and play with 'em. I guess that'll be an opportunity to revisit buckwheat.

Aidas

[punkin]

My thoughts exactly. However, I have never used enzymes and still have not, as they're not readily available here in Lithuania (only in serious industrial quantities), and I simply haven't really had the need to order them off the net.

One of these days I am going to get some and play with 'em. I guess that'll be an opportunity to revisit buckwheat.

Aidas

It's what i'm doing atm. Only trying with straight corn first, and have been given a third enzyme by my supplier to try called a Protease. Suppossed to be beneficial to yeast by releasing proteins for nutrients, and hopefully will make it easier to starin the wash from the solids, although it's still not looking positive. I have fermenters with two feet of grain bed and four inches of liquid on top

Starting to think all grain is just too hard.

[CoopsOz]

Starting to think all grain is just too hard.

You and me both Punkin, I'm only a swiller anyway....mix everything with pepsi max (gotta watch that sugar ), I probably wouldn't appreciate an all grain anyhow.

[Dnderhead]

I do a lot of malt mashes corn is the only one Iv had problems with I thank its the starch , hard, compacted and presents a problem cooking
some day Ill dig out my rollers I had for green malt and see what that will do . ( it flattens the grain like flaked after soaking/malting) but its so big
a operation. I thank Jesse was having problems also and now trying "light" mashes (1to 1 1/2 lbs per gal)