Quote:
Originally Posted by SpanishCastleAle
Cool! You started with MO? Any chance you could post a side-by-side pic? I need to try home roasting...I imagine it makes the house smell wonderful.
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I did start with MO, and I'll try and snap a picture later for a comparison. According to the Durden Park book, the interior of a kernel brought to brown malt specification should be a pale brown 'like light packaging paper'.
The malt became more nutty as it was being toasted and the color of the husk deepened a bit.