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Old 12-03-2012, 01:43 AM   #11
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It's about a grass roots brewing, making better beer than is available to me. My great, great, great, grand father made beer, and so do I.

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Old 12-03-2012, 02:21 AM   #12
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Quote:
Originally Posted by Zuljin View Post
Extract beer causes shingles.
Oh s**t!
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Old 12-03-2012, 03:09 AM   #13
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All grain is just as easy and the results are better.

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Old 12-03-2012, 03:11 AM   #14
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The answers are so plainly upfront. With extract you can't say "I want to use Belgian pilsner malt" or "I want to use Maris Otter and Vienna malt", etc. You simply can't choose from all the different malts available. You also have to dance around tweaking amounts - like take wheat... most wheat extract is 65% wheat 35% 2-row. Well what if you want 70% wheat to 30% pils? Also, what do you do if you want all pure german malts instead of american Briess or English Muntons?

Then there is the cost. Then there is dealing with that annoying sticky power that goes airborne at the slightest touch of an open bag. Then there's the super hot break/near boil overs. There are so many reasons why one would want to go AG. The main reason is control and flexibility. Another reason is cost, there are just so many reasons. And with partial mashing, why not just do AG? The cost is a lot cheaper and you don't have to deal with the extract powder and all the hassles therein. I actually would think partial mash brewing would be more complicated then either extract or AG since you'd have to take into account the composition of the extract and balance the AG part from there. Plus you have to steep/mash as a separate or additional step.



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Old 12-03-2012, 03:18 AM   #15
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I just think the variable temp requirements seems grueling and time consuming.

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Old 12-03-2012, 03:23 AM   #16
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Cost and Control. More variety. Way more fun.

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Old 12-03-2012, 03:24 AM   #17
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Quote:
Originally Posted by ryno1ryno View Post
I just think the variable temp requirements seems grueling and time consuming.
What variable temp requirements? When I did extract with streeping grains I would steep the grains at around 160 then add water, bring to boil, stop the boil, add the extract, bring back to boil, add hops and proceed - still a number of steps and with AG I never need to stop the boil. How is it so different with AG? I sometimes single infuse and sometimes, like today, with my hefeweizen I did a ferulic acid rest at 110, a protein rest at 122, and a mash at 154. Really not that hard since it's just hot water infusions. But most of my beers are single infusion or 2 rest infusions.


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Old 12-03-2012, 03:24 AM   #18
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Why make a lasagna from scratch when I can get a frozen one from Walmart?

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Old 12-03-2012, 03:26 AM   #19
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Quote:
Originally Posted by ryno1ryno View Post
I just think the variable temp requirements seems grueling and time consuming.
The "grueling" variable temperature requirement? Do you mean the 60 minutes that you need to hold your mash at a certain temperature? Are you kidding? It's only 60 minutes....and you could probably get by with a 45 minute mash. Heck...even if you completely missed your mash temp (within reason) you will still produce decent beer.
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Old 12-03-2012, 03:28 AM   #20
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Quote:
Originally Posted by ryno1ryno View Post
I just think the variable temp requirements seems grueling and time consuming.
Then there is no doubt to the resolution, stick with LME/DME & Partial Grain. You can still make some good beer and won't have to be bothered...
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