Glad to know about the steeping. I would think that the more water you steep in the better a job it does (more efficient) extracting sugar/flavors from the grains. Sort of osmotic forces if you will.
I always steep my grains in about 4 gallons, pour about 1 gallon 170F "ghetto sparge" water over the specialty grains through a collander. For the steep, I also agitate the muslin with teh grains in it here and there to maximize the sugar/flavor extraction.
I too second the full boil/ late additions. It also helps with boil overs, less DME in on the front end, less boil over potential
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