My next recipe is going to be a blonde ale. I'd really like to use cheerios as part of my grain profile. However, i'm a bit paranoid about tannins these days (i've had a few batches which seem to have severe tannin issues). I'd like to know the best way to use the cheerios in the recipe. Should I steep them with my grains? I'm worried that they will just dissolve through the grain sack, and then when I crank up the heat for the boil, I wonder if i'll face tannin issues. Or, should I just use some when I transfer into the secondary?