Grain steeping question. When to steep?

I doubt that it matters. As long as you get the enzymes to the desired temperature for the desired amount of time you will get the same results.

 

Either approach will work. The key is to steep long enough at high enough temps to extract the colors/flavors from the grain.

Enzymes are not relevant to (and usually not present in) true steeping, which normally involves specialty grains which do not require conversion. A mini-mash including an enzymatic base malt would be a different thing, but I don't think that's what the OP was referring to.

 

Usually, when steeping grains in extract brewing, you are using highly kilned malts or crystal type malts for coloring and/or flavor. Typically little to no enzymatic conversion takes place. What you really want to avoid is getting these grains too hot as that will lead to tannin extraction from the husk of the grains and a harsh or astringent flavor. That being said, either of the OP's steeping methods would work as long as the temp. doesn't exceed 170F.

 

Typical specialty grains steeped in water with reasonable profiles for brewing will result in a low pH steep, which tends to suppress tannin extraction, even if the temps get too high. Having said that, it certainly won't hurt to keep the temp under 170.

 

Maybe I came off too finicky sounding. What I meant to say was whatever you do, don't boil that shit!

 

FWIW next time I push my MT to the limits I'm just going to mash my base grains. This way I can have s bit of extra headroom to stir and also just in-case I calculated wrong it won't be overflowing. I'll just throw in my specialty grains in the last 15 minutes.

I got this idea from Dan Gordon's book. I should be able to build one water adjustment and bot have to adjust on the fly.

 

Is there a way I can start a tally on how many times I've liked what you've said this week?

You could also cold steep them on the side and add this liquid directly to the boil at the end. That'll give you a little extra room to slosh around when you stir. Since we're throwing big names around, that's probably Gordon Strong.

 

Will let others decide whether there's a right way or not.

I'd always heat the water to a few degrees above the desired steep temperature...then add the grains for the prescribed time...just like you'd do when making a cup of tea.