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re: Homebrewing: Extract to All-Grain
Posted on 10/12/11 at 1:39 pm to Fratastic423
Posted on 10/12/11 at 1:39 pm to Fratastic423
quote:
Fratastic423
Solid post.
quote:
Do not buy into the hype that all grain beer is inherently better than extract. All grain brewers are typically more experienced brewers than extract which leads people to believe that all grain beer is inherently better. Its not the process but the brewer.
This is it. I brewed for 2 1/2 years using extract before I made the switch to partial. I did that for 6 months to get used to the mashing process by using a 2 gallon cooler. Then I made the jump to all-grain. By the time I was going all-grain I had a pretty good grasp on things like yeast health, temperature control, cooling, basic mashing, specialty grain flavors, etc.
I invested in kegging and fermentation temperature control long before I switched to all-grain. I'd recommend looking at those two first. Kegging allowed me to pump out more beer and my fermentation temperature helped me nail down consistency in flavors - which then allowed me to experiment with different things.
Another thing to look in to is full boils. Not sure if you're doing that or not, but that can help out early on. Boiling 2.5 gallons on the stove is a lot different than 7 gallons on a propane burner. You can pick up a cheap 10 gallon pot and fit it with a ball valve. That equipment can be used with all-grain if and when you choose to step up.
My first couple all-grain batches were worse than my extract batches. It takes a few brews to get your process zeroed in.
One more thing to look in to is getting the freshest extract. Austinhomebrew liquid extract was always my favorite. They have such a high turn-around that it's almost always fresh. I was never a fan of dry extract.
Posted on 10/12/11 at 1:44 pm to BottomlandBrew
quote:
Solid post.
Double solid post
Posted on 10/12/11 at 2:02 pm to BottomlandBrew
quote:
I invested in kegging and fermentation temperature control long before I switched to all-grain. I'd recommend looking at those two first. Kegging allowed me to pump out more beer and my fermentation temperature helped me nail down consistency in flavors - which then allowed me to experiment with different things.
Yeah, i have fermentation control down. I have a chest freezer i converted into a fermentation chamber.
Kegging is also on the to do list. It's just finding the space to place the kegerator that is the problem.
quote:
. Boiling 2.5 gallons on the stove is a lot different than 7 gallons on a propane burner.
i'm doing 3 gallons on a propane burner, but i see what you are saying.
quote:
Austinhomebrew liquid extract was always my favorite.
Yeah, these are my go-to guys for brewing material. I did go to marcello's for this batch, which i am not too concerned with, because they are usually out of the malt extract i was using.
My other choice for brew stores would be northern brewer.
Posted on 10/12/11 at 2:06 pm to BottomlandBrew
quote:
I invested in kegging and fermentation temperature control long before I switched to all-grain. I'd recommend looking at those two first. Kegging allowed me to pump out more beer and my fermentation temperature helped me nail down consistency in flavors - which then allowed me to experiment with different things.
This. I still do extract, but like tetu I don't have the space for any more equipment. I'm about to go to kegging so I can cut down on all the cases of bottles I have sitting around.
quote:I did a 6-gallon batch full boil on the stove once... too much for it to handle, and took for fricking ever to cool down even with a wort chiller.
Another thing to look in to is full boils. Not sure if you're doing that or not, but that can help out early on. Boiling 2.5 gallons on the stove is a lot different than 7 gallons on a propane burner.
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