Originally Posted by duckmanco
Hey Ed, can the two row be roasted AFTER milling? I have my local mill my grains as I don't own a mill, nor want to given the space of my current setup.
thread it says that its better to toast your grain before crushing, but that it can be done afterwards, just for a shorter time and to keep a closer eye on it (20 min maybe?). also i keep a pie pan of water on the bottom rack when i toast to help moisten the grain and keep it from burning.
I premixed and crushed my grain for the stone ipa and then decided on this, so im either going to sub some victory or biscuit (saw someone mention that, probably wont taste exactly the same but should be close) or im going to stick with the stone IPA and then brew this one next week. Not brewing till tomorrow though so i have some time to figure it out.
Im not an expert btw like some of these others, so take my advice with a grain of salt, just trying to help.