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?
This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
What is the proper procedure for steeping specialty grains while extract brewing? Temp, time, grain bags or not.