The question concerns steeping volume and the implications for flavor and tannin extraction. I recently brewed a milk stout, steeping 2 lb of grain in 6 lb of water and there is no astringency in the beer. I'm not sure though if I want to continue dilute steeping or not. For some reason, it's hard for me to imagine that steeping in a small amount of water and topping off will allow for as much flavor contribution as dilute steeping and allowing the grains to permeate the full volume of water. Can anyone speak to this specifically? I have never really followed protocol so to speak with steeping volume, but I worry that if I do I will be sacrificing flavor for potentially no perceivable benefits.