Well I ran a little experiment today, I toasted 2 pounds of 2-row at 4 different levels.
Wet 45 mins
Wet 1 hour
Dry 25 mins
Dry 45 mins
Just by looking at them you can't really see any difference, but you sure can smell the difference. Wet malt definately smelled sweeter where dry was toastier.
I'll be brewing 2 batches this weekend, the first will have the wet 45 and dry 25, and the other will have the dry 45 and wet 1 hour. I hope the color will be a nice red and slightly sweet. I saw the dry toasting on Basic Brewing and the 25 min dry looked amazing.
I'll let ya know how it turns out.