I have been reading some of the threads about steeping munich malt and had a couple of questions about this.
1) My grains are already milled and in a bag so I can't seperate them. I have 12oz of munich 8oz of aromatic and 8oz crystal. If I steep for a longer time say 50-60 minutes to get the munich to convert. Will I be introducing tannins from the other grains?
2) If I can steep longer will this eliminate the cloudiness I have read about?
3) If I can't steep longer, would irish moss eliminate the cloudiness from the munich malt?
Thanks in advance for help. This will be my first lager and I'm trying not to screw it up haha. Got my yeast starter going last night and plan on brewing Saturday.
1) My grains are already milled and in a bag so I can't seperate them. I have 12oz of munich 8oz of aromatic and 8oz crystal. If I steep for a longer time say 50-60 minutes to get the munich to convert. Will I be introducing tannins from the other grains?
2) If I can steep longer will this eliminate the cloudiness I have read about?
3) If I can't steep longer, would irish moss eliminate the cloudiness from the munich malt?
Thanks in advance for help. This will be my first lager and I'm trying not to screw it up haha. Got my yeast starter going last night and plan on brewing Saturday.