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When steeping specialty grains, how critical is it to maintain a constant temp? I brewed an extract version IPA up last night, and started at 160 with some 2-row, carapils and caramel malts. The recipe called for 45 min at 151°F, and turning off the burner was not lowering the temp, so I stirred...

Warning: ramblings of an old homebrewer who hasn’t brewed a beer in 15 years to follow. I’ve got a lot to get off my chest … First off, a big thanks to my younger brother who got bit hard by the homebrew bug recently, and figured he’d try and drag me back into the fracas. Knowing that I used...