HalloweenGod
Active Member
I would like to know what peoples thoughts are on how to introduce speciality grains into malt extract wort. I have been reading a few books on homebrewing and one says add the grains to cold water and then remove them before it comes to a boil. The other way talked about in the books is to steep them in 150-160 degree water for about 30 minutes. Is one method better then the other? Do they basicly work the same? What are peoples experiences with both? Thanks for taking the time to help me out!