[Honyok]

I had understood that 20 minutes is always the MAX steeping time due to tannin issues happening beyond the 20 mark.  However, the more I pursue boards, the more I see 20 - 30 minutes.  Any insight as to the difference and impact (if any) of going beyond 20 minutes?  Thanks.

[denny]

Time has nothing to do with tannin extraction.  pH is the factor of concern.

[Honyok]

Thanks.   I appreciate your reply. So, I can ignore when it says not to go past 20 minutes. Would 30 be my new, safe number for steeping? Is there a general time-limit for steeping?

[JT]

Agree.  pH is the issue of concern here.  Steep for 20 minutes, an hour, 2 hours.  It will be fine, unless pH isn't. 

[69franx]

What JT and Denny have said above

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[denny]

Thanks.   I appreciate your reply. So, I can ignore when it says not to go past 20 minutes. Would 30 be my new, safe number for steeping? Is there a general time-limit for steeping?

Sure...30, 40, 60.....it realkky makes no difference

[James K]

When I was on extract brewing I would make a small pot of water for like 3lbs of specialty grains and make a tea that I would pour into my 5gallons of extract. For the flavor and color. I never had a tannin issue, and I would step my grains for an entire hour. That helped me understand the mashing process when I was first starting out.

[Honyok]

Gents, thank you.  Is there a particular benefit to steeping for longer?  Do you end up with more body and 'schmock' in the finished product?

[denny]

Gents, thank you.  Is there a particular benefit to steeping for longer?  Do you end up with more body and 'schmock' in the finished product?

Maybe, but no guarantee.  You'll have to decide that for yourself.

[Joe Sr.]

Gents, thank you.  Is there a particular benefit to steeping for longer?  Do you end up with more body and 'schmock' in the finished product?

If you steep for longer, and you add a pound or more of base grains, you've basically got a mini-mash going on.

So, one benefit of steeping longer is you start to learn how to mash.  And that could improve your beer.

But it depends on what you want to get out of it.  Steeping for 20 minutes probably gets you the color and flavor if that's your goal.  Going longer has no harm (pH aside).  But it may also increase the length of your brew day.

[erockrph]

When I brew extract, I put my steeping grains in when I start to heat up my water and pull them at about 160F. It's simple and it works.

[Brewtopalonian]

What is the yellow/red line for pH?  5.8? 6.0?  Just curious.  Also, why?  What is going on at that particular pH level that causes tannin extraction?  Is there something I should read to learn more about this?