Brewing a savory stout

most specialty malts have already converted brutha... in the husk malted they've already done that, which is why you should just steep them in the first place(it's also why the difference between what you extract sugar wise at 140 and 150 is indiscernable... well that along with the whole purpose of my orig post which is that steeping at higher temps can bring out off flavors...

 

I know that specialty malts have already been converted (though some do have some unconverted starches left). But I wasn't talking about starch to sugar conversion. I was talking about extraction of the sugars and flavors from the grains. It happens faster/more completely at higher temps.

Sure. Please do. If they make a logical argument, I'm all ears. BTW, we were talking about the difference between 140 and the high 150's. Not 140 and 150.

Congratulations.