yellowthunda
Active Member
i read somewhere when steeping specialty grains, it is recommended to steep no more than 30 min due to extracting unwanted astringent tanins. similar to a teabag left in too long which would leave a dry puckering taste.
when i brew with extract i steep less than 30 min and add the extract after
But why is it when you brew all grain, its okay to mash with specialty grains for an hour. wouldn't it leave a tanins in the wort. wouldnt the proper way be to steep specialty grains separately and then mash the grains that can be converted to sugar
when i brew with extract i steep less than 30 min and add the extract after
But why is it when you brew all grain, its okay to mash with specialty grains for an hour. wouldn't it leave a tanins in the wort. wouldnt the proper way be to steep specialty grains separately and then mash the grains that can be converted to sugar