Before I went all grain I learned the big "upgrades" to extract brewing that can make extract almost as good, better in some cases.
- full wort boil
- wort chiller
- if liquid yeast, do appropriate starter
- whirlfoc (to clear)
- ferm temp critical! Measure temp of wort not air by taping sensor to fermenter and taping something to insulate over it
- pitch yeast at correct temp into wort at correct temp
All of these apply to AG brewing but usually aren't in the "getting started" instructions with extracts. You can make good beer with extract, great beer with adding these techniques.
On Deck: Irish Stout
Primary: Tramp Stamp clone
Secondary: Mojave Red, Munich Helles, Oktoberfest, Roggenbier
On tap: Turbo DIPA, Naked American Wheat, Sightless Swine IPA, Petite Saison d'ete, Caramel Apple Cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay
Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."