What is cold steeping specialty grains all about? How do I do it? What does 'cold' really mean? How long does it take? Advantages and disadvantages?
What is the proper procedure for steeping specialty grains while extract brewing? Temp, time, grain bags or not.
What is the best way to use cocoa nibs? Do you crush them, crack them leave them whole? Steep and remove pre-boil, leave in boil, add at flameout? Add them only during secondary? How long?