This is a question for all grain and partial mashers (I assume extract brewers use one of the steep methods by default)
How do you treat crystal/caramel type malts, concerning mashing.
1) Mill and mash with the rest of the grain?
2) Mill and cold steep overnight, add liquor to kettle.
3) Mill and steep at 155Â°F, add liquor to kettle.
4) Other, please explain.
Personally I just mill and mash as normal, but, I have read that some people steep separately.
I there any valid reason to go through the trouble of a separate steep?
Edited by miccullen, 25 June 2014 - 09:01 AM.