Originally Posted by Thor
Curious...what does steeping a non-crystal malt like 2-row add to the brew? Starch, thus mouthfeel? Something else?
Enzimes, I think. To conver other grains (non crystal, but with no diastatic power).
someone may call this steep a half a$$ed mash, but it is still better than just steeping and geting starch haze or raw flavor from unconverted starch.