Hi, I understand that I have been brewing for some months now in a partial mash style, using some grains for steeping then DME or LME for the bulk of the fermentables. Is this partial mash? I was told today it is not because I am only using steeping grains but not actually extracting the fermentables from the grains in temp control fashion. I am interested in improving my beer, getting a less malt forward flavor profile and as such am told all grain will get me there which suggests the extracts lend to the "sweetness" I do not care for in my IPAs. That said, if I am not doing partial mash as I thought I was perhaps that is my first step? With regard to all grain, everything I read and watch is rather confusing to me (compounded by a conversation with the local brew shop owner who went way down a bunch of rabbit holes regarding equipment options for all grain when I just wanted a pot with a grain separator and a temp gauge) So, I would like to partial mash if I am not doing that already and then move to all grain brewing for improved beer. I need some direction in equipment and the process for all grain broken down a bit more simply than much of what I am reading online. I have an immersion wort chiller, a canning pot (but would like a mash pot with a temp gauge for greater accuracy than my dip method). Thank you for your help.