anyone o here ever tried roasting their own malted barley for brewing? I know there is some rule afterwards to leave for 2 weeks some astringency thing. I haven't really researched it much so was hoping to pick your brains on the subject. Or any suggestions on good reading material to do with this? I remember palmers book had a section on this. While I'm at it how about crystal malts anyone had a crack at converting their own then roasting it complicated process I know I've got a sack full of Pilsner malt so was gunna roast up a kg or two.