Getzinator
Well-Known Member
So I've used specialty grains before, and I brought the temp up to about 155 and let my crystal malt steep for 20 minutes. From there I continued with the recipe as usual.
One thing I have read that may make things easier: Just throw the grains in the pot as it comes up to a boil and remove before it hits 200 degrees.
Is this a valid method for steeping specialty grains for an extract brew? Or should I not risk it and do it the long way of bringing to temp, holding, and then going to boil from there?
One thing I have read that may make things easier: Just throw the grains in the pot as it comes up to a boil and remove before it hits 200 degrees.
Is this a valid method for steeping specialty grains for an extract brew? Or should I not risk it and do it the long way of bringing to temp, holding, and then going to boil from there?