BDawg wrote:A better process that will help prepare you if you ever want to make the move to AG would be to shoot for a specific temperature in the normal mashing range and keep it there for 30-45 minutes. A good temp for this is 153F.
You will learn to adjust temperatures, and get used to using heat and cold to zero in on and then settle at a steady temperature. Besides, these temps work great for steeping so you are kind of killing 2 birds with 1 stone.
my .02-
Agreed... it's been a while since I've done a straight steep, and when I was, I let the temp ramp like I described. However, a steep is only different from a mash in that you are paying attention to temp and volume, and using grains that need to be converted in addition to the steepable grains, so keeping it at a steady temp is good practice for AG.
