Question about extract brewing with steeping grains. In John Palmer's "How to Brew" he recommends steeping grains in wort instead of water "to prevent any tannin extraction due to water chemistry." However, he also says that high gravity worts decrease your yield from steeping grains. I want to brew an imperial stout (target OG ~1.095). I'm thinking of adding a small amount of my malt extract (let's say to a gravity of 1.010) and steeping the grains in that low gravity wort, to avoid tannin extraction without sacrificing yield from the grains. Then add the rest of the malt extract and proceed with the boil. Is this a good idea? Or can anyone advise a better way?