Has anyone added a steeped grain mixture to a finished beer to enhance the flavor? Since specialty grains are steeped (rather than mashed) to contribute aspects such as sweetness, roast character or color to a beer then why couldn't they be added after fermentation if a finished beers lacks some of that. After steeping it would need to be boiled and cooled and would thin out the finished beer some but it could save a beer that lacks some of those characters. Just a thought . . . and thanks for any comments!