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Both will work, in the sense that you will get beer at the end, but they will have different results. The 160F steep for a few minutes will not extract much sugars from the base malt, and those that are extracted will be dextrins, non-fermentable sugars that give body, and also starches which will give the beer a haze. Combined with the use of extract ...

Extract twang is not an extract issue at all. It is a fermentation issue derived from poor yeast health, under pitching, temperature fluctuations or any other phenomena that stresses yeast out. If the beer was only in primary for one week with poorly fermenting yeast that could be the source of your problem. Next time go with two weeks primary as a ...

The pre-hopped extract doesn't need boiling like regular hops, since the bittering acids are already isomerized and are soluble in the extract. So if you were boiling for 30 minutes to get more bitterness, then you don't need to. EDIT: If you're mashing with a lot of pilsner malt, then a longer boil is beneficial to drive off SMS, which later becomes DMS - ...