Cold steep dark grains?

[JollyregoR]

I've been using this method for over a year now and I really like the results. I find it gives me a rounder more rich character to the brews I use it in. When I used to mash my dark grains I always felt it had a bit of a harshness to it. Now I cold steep the day before a brew day than add it to the kettle in the last 5 min.
Another great use for it is to add it to a Black IPA or CDA or whatever you to call it. I always do 10gallon batches and split it into 2, 6gallon carboys then ferment with different yeast and/or dry hops and you could also have a Black IPA and a regular IPA by adding the cold seeped dark grain liquid into one of the carboys. It would work with all kinds of styles brew an amber in one and porter in the other etc. Two very different beers one brew day!

 

[hasenman]

I've primary fermented an imperial porter but noticed there was the chocolaty flavors coming out like I expected.

I've read you can cold steep, then add it post-fermentation. Can't really find too much info on that particular method though.

Seems quite harmless but not sure if I should boil to sanitize after the cold steep and before adding to the fermenter.

Anybody, any thoughts?

 

[JollyregoR]

I'm no microbiologist but I think should definitely sanitize the cold steeped liquid before you add it to the fermenter. Myself I put it in a pot on the stove until it reaches 150° then put the lid on and let it cool. Essentially pasteurizing the liquid. You could boil it but you might loose some of the flavors and it might get some astringency your trying to avoid with this method. I think if you add it straight to the fermenter you'd potentially get an infection due to the wild yeast that's naturally on the grain.