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Old 02-25-2012, 12:40 AM   #11
barrooze
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Out of curiosity, are you an all-grain brewer or do you brew using dry malt extract or liquid malt extract?

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Old 02-25-2012, 12:53 AM   #12
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Quote:
Originally Posted by barrooze
Out of curiosity, are you an all-grain brewer or do you brew using dry malt extract or liquid malt extract?
An extract batch popped my cherry, so to speak, and I started partial mashing after that, progressed to brew-in-a-bag type batch sparging from there and have switched to exclusively all grain for the last couple of years. Now I'm a decoction neophyte and I've been so pleased with the results I haven't looked back.
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Old 02-25-2012, 12:55 AM   #13
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I'm actually under the house right now checking on my RyePA after about a week in the primary.

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Old 02-25-2012, 01:33 AM   #14
barrooze
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Quote:
Originally Posted by Jueckstock View Post
An extract batch popped my cherry, so to speak, and I started partial mashing after that, progressed to brew-in-a-bag type batch sparging from there and have switched to exclusively all grain for the last couple of years. Now I'm a decoction neophyte and I've been so pleased with the results I haven't looked back.
I figured you were all-grain. I meant to direct that Q to the OP. From the questions about mashing and comments about being a new brewer. It sounds like they may just need an extract version.
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Old 02-25-2012, 03:32 AM   #15
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Quote:
Originally Posted by barrooze View Post
I figured you were all-grain. I meant to direct that Q to the OP. From the questions about mashing and comments about being a new brewer. It sounds like they may just need an extract version.
All-grain. This is my fourth all-grain beer. I just wasn't familiar with the term "dougn-in." I also have never heard of a Beta glucan rest either.
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