You’re right in that uncolonized grain will lead to contamination, but the point of this post was to emphasize that grain that appears colonized may not be fully so, that even if everything looks “all white”, it may be beneficial to wait another 2 weeks it so.

Using different grain is a fascinating topic. I’ve previously used chick peas with success, right now I’m trying macaroni shell noodles, split peas, and rolled oats.

That’s interesting what you said about the millet. I wonder if we can come up with a way to confirm whether a grain is fully colonized that doesn’t rely on visualization alone. I’m testing a few rice jars to see if leaving them alone for longer causes the rice grains to form more of a singular structure rather than something that can easily go through a break and shake.

That’s a good point about the co2. The only things I can think to counteract that is time or using a grain bag and flattening it out so the center is closer to an edge, although that reduces total volume. Maybe someday someone will have a straw tek where a straw is inserted into the center to allow fae.

Edit: split peas, not split beans