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They are not necessarily dormant. They just don't attenuate as quickly causing for the longer fermentation time. This is why lager beers call for a higher yeast pitching rate. When you lager, the recipe typically calls for more lager yeast so you get the attenuation that you are looking for...

Heh, partial mash is definitely different. I did an Alaskan Amber clone with a partial mash and it really made me wish I had the set up to do all grain brews. But partial and specialty grains will have to suffice for now! Thanks for the tips Yooper. It sounds like I was doing it properly all...

Im happy I had this misconception! Always learning something new here. Another question that would fall in line with this would be the time factor. Does it matter if its steeped for 10 min or 30 min? My guess is yes but then how long is too long until you start to get some tannin flavors...

Thanks for the clarification Yooper. I didnt realize the specialty grains didnt contain as many enzymes as the base malts used in all grain. I guess since Im not an all grain brewer I shouldnt have assumed that it was the case! I had always thought that steeping specialty grains added...

I use the same technique as Jaybird and it has worked great for me. The only difference for what I do is, depending on the recipe, will steep for 20 min instead of 30 min. I keep the temp between 150-154 and then sparge with 170 water. The water to grain ratio I use is about 1.5 gallons of...