Originally Posted by 400d
I have a question on this:
Is it possible to toast already malted grains, and what is the difference between toasted malted and toasted unmalted grains when it comes to brewing?
It's possible to toast malted grains but I don't know that I would exactly toast them to a high degree if I took the time to malt them. Now I don't know the exact answer but I think the more you toast malted grains, the less fermentable sugar that is eventually available. That said, in order to get "crystal" the grains must be malted and then kilned/roasted wet to carmelize the sugars.
I'd say the main difference between the two is the potential additional sugar you would be adding (if using the grains as specialty grains).
Hope that gives you some ideas, search around for roasting malted grains to find some more info on here, but I'm sure someone will chime in with some better answers.