Per the instructions in John Palmer's "How to Brew" I home-toasted some malt. It's sitting in a little brown, paper bag over there, aging a little.
I'm hearing conflicting reports about how long I have to wait to brew the beer. Palmer's instructing a pretty long wait, but it looks like folks on the interweb have done all kinds of stuff (as homebrewers do) and these rules fly out the window.
Experienced toasters, I ask you: How long must I wait?
I took half rahr red wheat, and half rahr 2-row and soaked it for an hour before roasting for an hour at 350 degrees, with occasional stirring and extra water additions to caramelize it a little while toasting.
Should I wait 24 hours (as some do) or wait a whole week (as the book suggests). What are your experiences suggesting?
(I plan on using this toasted malt to kick up a plain-jane hefeweizen recipe, if that helps you advise.)