SpeedCheeser
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- Sep 13, 2007
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Ok, I think I understand the difference between steeping grains and partial mashes. Where my question lies is, when you steep grains, are you actually getting any of the fermentable sugars from it? Or are they all coming from the extract and/or mashed base grains?
Specialty grains can't be "mashed" by definition, because their starches have already been converted, correct?
Hmmm, so maybe if question 2 is right, I answered my own question, lol. I think I just need confirmation I guess.
I'm sure this topic has been covered multiple times, and I appologize for bringing it up again, but I tried searching and couldn't find a definitive answer on whether steeping grains added fermentable sugars. Ok, I'll stop now.
Thanks in advance!
Specialty grains can't be "mashed" by definition, because their starches have already been converted, correct?
Hmmm, so maybe if question 2 is right, I answered my own question, lol. I think I just need confirmation I guess.
I'm sure this topic has been covered multiple times, and I appologize for bringing it up again, but I tried searching and couldn't find a definitive answer on whether steeping grains added fermentable sugars. Ok, I'll stop now.
Thanks in advance!