I haven't yet brewed my first batch yet, so I thought I would ask the question. The extract kit instructions (for Irish Red Ale) say to steep grains for 20 min or to 170 degrees (which ever comes first). I've read/seen others who steep at 170 for 20 min. Is there a general rule (or default starting temp) or is it based on what grains are being steeped? Thanks for any answers!