Beer Forum

I am curious as to how one would go about roasting their own barley.
I think I am going to go with the oven at 250*F for a long while and check it every so often.
I have heard not to use maled barley for doing this. I am going to go ahead and do it, though.
Any tips, tricks?
Thanks!
Dan

If you used malted barley, you would get black malt. I would think it is going to make a lot of smoke and stink up the house, so wait 'til your old lady is going to be gone for a couple hours...