In John Palmer's How To Brew he mentions in the extract section that some specialty grains do not need to be milled before steeping.
When all grain brewing, i've been mixing up the grain bill, milling it, and mashing it all together. Is this correct or should i steep uncrushed specialty grains as well?
When all grain brewing, i've been mixing up the grain bill, milling it, and mashing it all together. Is this correct or should i steep uncrushed specialty grains as well?