Originally Posted by Bobby_M
I'm always asked if one should go straight to all grain (or if it's practical). I know you can but I always suggest a different approach. Start with a large boil kettle, like a 10 gallon that is ready to go for all grain. Get an immersion chiller. Figure out how you're going to pitch enough yeast and how you're going to keep the fermenter cool. Now... brew a batch of extract beer and prove to yourself that you can handle 6 gallons of wort from boil to ferment. If you can't master that portion of it, there's no reason to spend 4 extra hours manufacturing wort from grain. Spend a few batches getting used to full volume wort and clean ferments and THEN make wort from grain. It's a very logical progression.
Sorry, I really do think that there are just too many ways to fail starting fresh with all grain.
Bobby M makes a lot of sense as usual.
I might have learned life old school.
Learning to swim my dad just threw me in with a grin.
Sink or survive, I'm sure he would've covered my side.
And if I sunk to the bottom, would have saved me from the tide.
Some people just learn better,
By jumping into the neather!
Why am the he!! am I trying to rhyme?
It just takes my mind off some troubling times. Man, I did it again.