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Old 08-30-2012, 05:18 AM   #1
Sir Humpsalot
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Nov 2006
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So I am sick of getting ounces or breaking down pounds of specialty malts. I need to simplify the number of brew day ingredients. To this end, I want to use my oven to toast grains. I have seen several instructions on this. Which ones do you go by? Which grains can be reproduced reasonably well in an oven and which simply need to be purchased?
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