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Old 09-05-2009, 01:34 PM   #11
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I'm so happy with my beer I can't stop drinking it. (And neither can others)

As for great, who can say. I'd put most of my beers in the top 25% of the best micros I like.

That's good enough for me.

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Old 09-05-2009, 02:18 PM   #12
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For me, it was I quit worrying and started relaxing.

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Old 09-05-2009, 02:23 PM   #13
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When I setup my temperature control cabinet.

I did two batches of California common back to back, one at whatever temp my garage was at, and one at 64. Tasted the two beers side by side and It's then I realized: We make wort, yeast make beer...

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Old 09-05-2009, 02:39 PM   #14
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Temperature control and yeast starters... The beer went from mediocre to good with the switch to all grain. It went from good to great with the addition of fermentation temperature control and better pitching rates.

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Old 09-05-2009, 02:44 PM   #15
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Quote:
Originally Posted by Araxi View Post
When I went all grain it immediately produced awesome beer.
+1 and it changed my life.
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Old 09-05-2009, 03:57 PM   #16
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I don't want to speak for anyone who has chimed in about going AG, but i'm curious if they feel that their improvement was a combination of going all-grain, but also having refined their process.

I guess i'm trying to say going All-grain right from the start wont guarantee anyone a great beer (though it is possible). I see it as akin to being a chef. A chef can take fantastic ingredients and make a great meal, but they can also do it with mediocre ingredients, though it wont be as good. Conversely, someone with less cooking experience can take fantastic ingredients and still create a terrible meal.

I'm just curious if the more experienced brewers agree with my theory. I just know that i've made good beers as both AG and PM brews, but i've also had my temp control suffer and screwed a few beers up, as well. I don't think it's any one thing that will make someone a fantastic brewer, but the experience of the process (and quality ingredients) all combine to improve a brew.

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Old 09-05-2009, 04:01 PM   #17
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When I started focusing on yeast...every aspect of it.

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Old 09-05-2009, 04:11 PM   #18
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Good...in the bottle
Great...in the glass...



Seriously, paying attention to detail on every step and taking good notes, especially on sampling, always helps.

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Old 09-05-2009, 04:51 PM   #19
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Quote:
Originally Posted by gambleb View Post
fermentation temperature control
+1 - Me too! It went from ok to great.
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Old 09-05-2009, 05:21 PM   #20
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When I began doing full boils, controlling fermentation temperature, and pitching the right amount of yeast.

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