Originally Posted by firefly765
Thanks for the reply. I think i read in the thread about letting the toasted grain "rest" or "age" or something like that for 2 weeks. and also wetting the grain before toasting. Could you explain, please.
Thanks sooooo much for the help.
It is said that when you toast malt, it can have "harsh" flavors unless it is allowed to rest for a couple weeks. That allows that harsh flavors to dissipate and you're left with only the yummy toasty malt flavors. So after toasting the malt, toss it in a paper bag and let it sit for 2 weeks prior to use. Having said that though, I have heard of people using the toasted malt immediately after toasting and not noticing any harsh flavors. So if you are in a hurry, the rest period may not be necessary.
I never wet the grain for this recipe before toasting, I just toast it dry. Wetting the malt before toasting is a valid technique though, and it produces slightly different flavors when done that way. It's not necessary for this recipe, but it may be something you want to play around with. Check out the following link for more info. http://www.howtobrew.com/section4/chapter20-4.html