I'm making a rather heavy batch this time around, using a high gravity yeast, to try and get it as close to shine as possible, while still being legal (I was bored and it seemed like a good idea at the time).
Well, I was using a triple-clad pot, which heats quickly and cools slowly. I won't tell you how hot my grain got, but it wasn't good. Smelled great, but we'll see.
-7# of extra dark DME
-2 oz cascade
-1 vial of White Labs High Gravity Ale Yeast (probably insufficient, but I already screwed up, so I won't waste more money on it)
-grain mix (1# 80 C, 1/2 roasted malt, 1/4 dark malt)
Hopefully it will be palatable.
And now onto the question. I apologize for asking the same thing you're all sick of hearing, but I want to go over to all-grain. Can anyone offer me help in layman's terms? I've tried looking at the sites listed, and I just get confused by all the jargon. The local shop owner seems to want to keep me on malt extract (course he marks up 100%), so he wasn't much help.
P.S. If I can still see after swilling down this FUBAR concoction, I'll let you know how it turned out.