In Zambia, finger millet was the base of katube, but I couldn't find that here in Anchorage and am still having trouble finding it anywhere in the US (anybody know where I can get it?), so my first batch was a combination of unhulled white millet and hulled "organic millet" (whatever that means). Sprouting the seeds is required as for most grain-based alcoholic beverages and the unhulled millet works much better than the hulled, though they both did sprout.