Specialty grains extraction question?
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I am in the process of doing a little test but assume other people have done this or already know the end result. Right now I am soaking crystal malt in room temp water for a day to see how well it extracts flavor. Does anyone know if this would have the same result as doing the normal thing and steeping the crystal malt in near boiling water? So far the crystal has been in the water for about 5 or 6 hours and the water already is dark in color, has a strong sent and good flavor. Ill tell you about the end result but would love to hear what other people think.
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Wild among the willows, like a wolf among the sheep.
Primary - APA
Secondary - Russian Imperial Stout
Bottled - Nothing
Kegged - Nothing
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