Including speciality grains in with the mash

[jonnymorris]

I'm conscious that speciality grains do not need to be mashed and yet, in every AG I've done (admittedly only 6 or 7 to-date), I've included them in with the mash. I recently read in Gordon Strong's book that doing this with dark grains can result in a harsher bitterness in the final beer and instead one might consider adding them whilst lautering or hot/cold steeping and adding late in the boil. I plan to try this with my next brew (an Old Peculiar-esque ale) and was wondering if anyone else bothers?

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[PD]

nope, mine all go in the mash tun together...