I don't mean to be rude but you actually agree with me. The conclusion is correct as you say it is "Extract is generally less fermentable than AG". As to why that might be, like you said about manufaturing, there can be many reasons but that is not the point of my little exoeriment. The point is that AG is more fermentable than extract.
Denny's correction of your statement was because you used the term more "nutritious" rather than more fermentable. Yes AG is typically more fermentable. My guess with my limited knowledge is some caramelization with extract leads to a bit more unfermentable sugars. The taste between my extract and AG brews seems to agree with that as my extracts have always been a pinch sweeter.
That said, I find my AG brews finish fermenting significantly faster than any of my prior extract brews. And yeah, I agree with ya... AG just can't be beat in my eyes. That's my personal opinion so please people don't jump on me I know award winning beers have been done with extract!
Maybe that is my mistake about nutritious, I am no biochemist. Oh and I am nowhere near as good a brewer as the people who can make beers out of extract that can win competitions. Now imagine what those brewers could do with AG.
I recently brewed several extract batches with NB's new rye extract in order to come up with an extract version of my Rye IPA recipe. Once I got the recipe dialed in, the extract version was remarkably similar to the AG version.
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