Difference between revisions of "Steep"

Latest revision as of 04:28, 19 August 2009

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Revision as of 03:08, 28 February 2007 (view source) Sause (talk \| contribs) (New page: Category:Glossery '''Steep(ing):''' The Process of soaking grain at a temperature of around 160°F (70°C) for 20 to 30 minutes to extract colour and flavour for use in extract brewing...)		Latest revision as of 04:28, 19 August 2009 (view source) Sause (talk \| contribs) m (get rid of double rediret)
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−	[[Category:~~Glossery~~]]	+	#REDIRECT[[:Category:Steeping grains]]
−	~~'''Steep(ing)~~:~~''' The Process of soaking grain at a temperature of around 160°F (70°C) for 20 to 30 minutes to extract colour and flavour for use in extract brewing.~~	+	[[Category:Glossary]]