Originally Posted by johnsma22
You absolutely want to avoid a dilute steep of specialty grains. If you steep the relatively small amount of specialty grains used in an extract recipe in too much water, that small amount of specialty grains is not sufficient to lower the pH of that large amount of water enough to avoid extracting excess tannins from the grain husks. 1-3 quarts of water per pound of specialty grains will avoid a dilute steep.
I'm also one of the people that just has been steeping in whatever I'm using for my partial boil (usually 3-4ish gallons).
So let's say I switch to steeping in 3 quarts:
1) Can I steep in my normal cookware? If I steep in my brew pot there won't be enough water to keep the bag off the bottom, and it will burn. But my normal cookware is not stainless steel or aluminum. I dunno what it is, but it is non-stick (not teflon).
2) Do I need to have hot water ready when I bring the volume up to 3-4 gallons? Or can the water be tap temprature?