Originally Posted by KeegsD
Thanks for the input. Kept it at 120-131 for 45 minutes. Everything else went swimmingly. From input on another forum, seems I'll just lose flavor. :-/ sigh...
You may not even lose flavor. You could even steep them in cold water and get a lot of the flavor out of them. The major reason to steep them in the 152 degree water (at least in my mind) is to get you used to keeping the water in that range for the 30 to 45 minutes because that is the temperature you will need if you partial mash or go all grain where the temperature is
Some kits will have you put the grains in the cold water and then begin heating only to have you pull them out at 170 while another kit may have them stay in until boil is reached.