How about malting your own quinoa? Just a thought, don't know if the seeds would sprout, and would be expensive.
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Don't count bubbles, thats just co2 coming out of solution and can happen for weeks. Layer of "foam" is most likely just yeast. Some strains (low flocculating ones) can remain on surface for weeks after fermentation is mostly finished. Lightly swirl the fermentor and that top layer should fall back into the beer.O.K., Thanks all, will try those things.
As mentioned above, take a hydrometer reading. two readings that read the same after 2 or 3 days apart is how you know you are done.