Yup, on somethings I am cheap. I have heard that 2 row can be kilned/toasted/roasted to get more and different flavors. sounds easy but, sticking 15# of grain in the oven may be interesting! Have any of tried to roast your grains and has it made a difference?
I've had some great results roasting my own malt. Havnt done so in awhile but it's a great to learn in case you feel the urge. Here's an old thread I did when I went down the same path. https://www.brewersfriend.com/forum/threads/roast-your-own.3720/
Yep, toasting will 'damage' some of the good stuff. I once toasted some coconut for a porter recipe. The difference between 'just starting to toast' and 'toasted too much' was about a minute, so watch closely.
