While I was cruising various brewing sites, I came across some discussion about cold infusing the non-mash grains. I know that crystal malts lack diastatic enzymes, but I'm a bit unsure about cold water extracting the desired properties. The proposed upside to this method is it removes the...

Looking to make the jump to all-grain brewing and still feeling a bit unsure. I've consulted Papasian a few times and hmm'd and haw'd, but I'm just not sure I've fully got it. Especially in terms of how much water I need. Figured I'd start with a brown ale as that's where I started as an...