Update time.
1. the above brew day spunded into the keg and tasted on Day 7 was as I described above. However, I let it sit for a few days and the carboy clogged, and it tasted decently as I unclogged by pouring it out.
2. I did an English bitter style with Windsor, 2# golden promise steeped overnight, mashed 154F for 30 minutes with 1/2# crystal 60 with ~2.5 gallons total liquid, EKG hops. OG 1010, FG 1002. Grainy and clean tasting.
3. Also did a Czech hack with 2.5#vienna and 2.5# munich steeped overnight for 2.5 gallons liquid. Used 34/70 lager yeast. Needs to age as sulfur is very noticeable.
The "control" seperate batch was 1.5# vienna, 1.5# munich mashed normally for OG = 1022 and FG 1004, was pretty good.
Without having done more experiments and some normal 2% or 2.5% at a ~154F mash to compare, I would say the cold steep has more grain taste. I no longer describe this as "watery"
BTW, for the leftover denatured cold steep grains, 1/2# or 1# of 6 row will convert it into a decent table beer.
@beersk or others have an update?