Originally Posted by Vuarra
I understand about the Cascade, but I do not like it as it's too citrusy for me. As for the FG, that is exactly how I read it (it might be *slightly* higher for temperature).
Huh. Maybe it's the yeast. That's really high attenuation.
My understanding is that with steeping, you are only really extracting the colour and some character from the malt. In mashing, you are extracting colour, character and, most importantly, the fermentable sugar that you need. It's my belief that you also extract the certain 'je ne sais quoi' from mashing malt rather than using extract that makes all-grain taste the lovely way that all-grain tastes. Was that diplomatically Canadian enough??
Some grains and adjuncts can't be converted without the enzymes from malt, so adding them without mashing with convertable malt will result in nothing being added to your beer. For example, the flaked maize that you used won't do anything for the beer without being mashed with base malt. Like BigEd said "steeping flaked corn only gets it wet". Partial mashing is an excellent next step.
Anyway, if it tastes good, it is good. I'm a big believer in the K.I.S.S. principle with brewing.