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#1 | ||
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Junior Member
Join Date: Jan 2010
Location: new york
Posts: 15
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#2 |
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Senior Member
Join Date: Aug 2009
Location: NW
Posts: 673
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Once they are in the BK, they are the same thing. I have had beers drinkable after one week in the bottle, but I quickly learned why it is best to condition properly.
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Primary: LL Cool Brown, ESB Real Secondary: Bottled: Munich/Hallertau SMaSH, Amber, Genesis IPA, American Porter X, One Down Brown, B3 80/-, Mirror Pond Pale Ale Clone, Citmo Pale Ale (SMaSH), JP IPA, Oatmeal Stout, EdWort's Notty Apfelwein, Edwort's Apfelwein Past Brews: African Amber Clone, B3 Irish Red, Fighting Salmon Black Ale, B3 Blonde, North Coast Blue Star Wheat, Black Butte Porter Clone, Coopers IPA (First Batch!) |
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#3 |
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Member
Join Date: Jan 2010
Location: SF Bay Area
Posts: 55
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Interesting. Most people start off w/extract and move up to AG. I just started AG after brewing w/extract for a while. Extract brewing is a lot less time consuming that's for sure. My conditioning time for extracts was about 3-4 weeks.
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#4 |
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Senior Member
Join Date: Nov 2009
Location: Austin
Posts: 177
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The benefits of AG versus extract are control of the character and fermentability of the wort and the cost of your brew.
Extracts are generally speaking less fermentable than the wort you make from grain, although if you want you can change your mash temperature to create a wort that will be as thick and chewy as you want. Whether you get your wort out of an icky icky can or from fresh wonderful malted barley isn't going to change how long it takes to bottle condition your beer significantly as long as the normal processes for brewing are followed. |
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#5 |
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Senior Member
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Beer is what you like. If you just want "beer" with minimal effort than extract is the way to go! My first batch was a partial and that was fine but I jumped into extract and my stout I did today cost me about $24.00. Had I done the same batch using extract, I probably would have spent about $35 to $40!
For all the extra effort in all-grain the payoff is definitely cost savings. Of course with AG you also have a virtually infinite combination of styles and tastes possible, kind of limited only to your imagination and budget! When it all comes down to it, just keep brewing!!!
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I like free beer cause you don't have to pay for it! -dilectio mairia- |
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#6 | |
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Junior Member
Join Date: Jan 2010
Location: new york
Posts: 15
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Quote:
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#7 |
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Senior Member
Join Date: Feb 2010
Location: Melbourne, AU
Posts: 131
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Absolutely no difference in conditioning time etc (provided you ferment and condition the same way). Things like cold conditioning make a beer seem drinkable sooner (although it's longer before it hits the bottle or keg so there's a balance) but ingredients don't really.
Very simply with all grain you have more control over your end result. You do also have more potential things that can go wrong but when it works, it works well. I went from kits to kits and bits- extract - extract plus specialty - partial mash - full mash and my beers improved with each step. Not every beer I make is a winner but I'd never consider going back to extract brewing. Not to denigrate extract brewers - some great beers can be made that aren't all grain but my preference is to control all the processes and work out how to make the next one better (malting and roasting excluded at this point). More important than ingredients as a beginner though is process and cold side/fermentation/conditioning process is at least as important mashing/mixing processes. |
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#8 |
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Senior Member
Join Date: Aug 2009
Location: Ohio
Posts: 865
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I do AG, PM, and Extract brews. It just depends on the amount of time I have to brew, all 3 make good beer IMHO. You do have way more control over your beer if you do AG or PM though.
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"Prohibition makes you want to cry into your beer, and denies you the beer to cry into." --Don Marquis, 1878-1937, American journalist |
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