I have a batch fermenting that I was planning to dry-hop but decided I wanted to actually increase the bitterness. I was thinking of doing the following process based on this answer which I think qualifies as something close to krausening (albeit somewhat defeating the historical purpose): Steep specialty grains in a small amount of water (maybe a quart to a half gallon) Doing this instead of using DME is the key thing I'm unsure about, but I have priming …