Recent content by urepedese

Thank your your reply. Yes I know what you mean about venting the oven after soaking the grain for 24 hours in an attempt to make crystal, I would not bother with that again. I don't actually like too much crystal anyway. Toasting the grain after 1 hour in water produces a very nice result...

I have been toasting my own malts since I first started AG but am now at a stage where I wonder what commercial equivalents I would need to used to get a similar flavour. In particular I do the high temperature for one hour on dry malt, and soak some malt in water for an hour and toast that at...