So, OK, my second extract batch is in the fermenter and Im gonna order my third on Monday (probably a porter ale). Ive been reading about this all grain option and all and I come up with this question. The steeping grain in my extract kit is steeped at 155 F for 10 to 30 min and then discarded. What would be wrong with keeping the temp at 155 F and let them steep for an hour? Isnt this what is done when all grain brewing to release the sugars? Then slowly pour about a half gallon of 170 F water through the steeping bag down through the grains like a sparge into the rest of the water in the brew kettle. Would that not have the net effect of adding the sugars to my boil from the steeping grains? In effect I guess this is sort of what is called a partial mash. I like my beers to be pretty strong and wouldnt this add fermentalble sugars thus more alcohol. Wouldnt the effect be noticed in a higher than expected OG? Would this be OK to do? Would it work like Im thinking? Whats the downside other than taking a little longer?