how to steep grains

[jdc2]

I have steeped grains on two recipes, the first a wheat taht i wanted to add some citrus flavor to and the second a stout. it wasnt that important for the wheat so i just heated them in a pot of water to 150 for an hour and dumped out the water into the brewpot and squeezed out the grainbag over the brewpot. i did the same on the stout and it was very light colored and i thought it might be bc i dont really know how to steep grains. anyone wanna show me how?

Did you remember to crush the grains? You should get plenty of color
even with steeping a few minutes.

Jim

 

[C2H5OH]

anyone know of anyway to counter steeping too hot?

is there anything I could have done before fermenting to counter act the tannins that might be present OR anything I can do now?

or is it a case of 'it is what it is'?

Barring the ShamWow, there are no "tannin-sponges" available.

Like you say: "It is what it is."

 

[Orfy]

Taste it. You'll know if it's got to much tannin.
If it's over the top look at PVPP (polycar/E1202).

 

[Bills Brew]

how much sparging water do you use? Is there a general rule of gallons per pound of grains?

I have typically sparged the grains until the color of the water coming out was pretty clear.

With stouts and porters that will never happen. The I have sparged with a couple of gallons.