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Old 02-08-2013, 06:53 PM   #11
michael_mus
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Originally Posted by BPRjam View Post
Extract only. I used LME kits from Midwest.

I'm not 100% sure the brand. It is whatever came in the extract kits from Midwest. I also did a few from Austin Hombrew. Come to think of it, the ones from Austin were better, but only slightly.
Well shoot, props for skipping partial mash and getting right into AG. I can imagine that was a costly step up.

Midwest is a funny place, I like their website and they seem to have good prices but I've heard some negative feedback on their ingredients before.

I'm blessed to live a few blocks from Brewsupply.com's brick and mortar store, but would definitely go Austin if I ordered online for any reason.

Anyway, if you feel up to it - You should write up your transition story sometime. I'd be interested in hearing how you took the plunge.
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Old 02-08-2013, 07:27 PM   #12
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Anyway, if you feel up to it - You should write up your transition story sometime. I'd be interested in hearing how you took the plunge.
Huh - I didn't think it would be interesting. I'll definitely do that sometime. It was actually a pretty easy and affordable transition, but I had to look out for sales/bargains to make it that way.
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Old 02-08-2013, 07:32 PM   #13
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Did you replace your water filter at some point?

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Old 02-08-2013, 07:38 PM   #14
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Huh - I didn't think it would be interesting. I'll definitely do that sometime. It was actually a pretty easy and affordable transition, but I had to look out for sales/bargains to make it that way.
Eh, I could be making more of it than it is but I guess I don't know what I don't know.

I'm new, but every time I think I understand what All Grain brewing is about, I see some scary looking setup that throws me off. Seems very complicated and equipment heavy.
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Old 02-08-2013, 07:40 PM   #15
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I'd like to try my hand at all grain, but I don't have a clue where to start.

But anyway.

I use midwest kits, and I haven't experienced that taste you are referring to yet. So far all of my beer has been pretty tasty, but no one drinks it but me, and I have a Neanderthal's pallet. I never can pick out the subtle flavors that most people talk about with anything. Cigars, beer, wine. You name it. I'm either really unobservant or have a handicapped tounge.

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Old 02-08-2013, 07:58 PM   #16
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Most people will tell you once they go all grain, that they should have done it sooner...reading these forums sometimes makes it sound harder than it really is. U soak crushed grain at 150 degrees for one hour to convert the grains starches into sugar...then u rinse the grain to get the sugar out....it really can be that simple.

I believe extract twang is definately the best guess...its what drove me to all grain. The lighter the beer, the more pronounced the flavor.

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Old 02-08-2013, 08:10 PM   #17
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Quote:
Originally Posted by bobbrewedit View Post
U soak crushed grain at 150 degrees for one hour to convert the grains starches into sugar...then u rinse the grain to get the sugar out....it really can be that simple.
Sorry if I'm threadjacking but let me get this straight.

Partial Mash:

Near-boil a gallon of water, steep some grains.
Boil the rest of your water, melt in LME.
Strain in the gallon you steeped to make a full boil.
Boil for an hour, adding hops by schedule.

VS

All grain:

Steep all grain for an hour in __ gallons near boiling water.
Strain out the grains and boil for another hour, adding hops by schedule.



That simple?
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Old 02-08-2013, 08:14 PM   #18
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Originally Posted by bobbrewedit View Post
Most people will tell you once they go all grain, that they should have done it sooner....
I second this. It's not as hard as it seems, it's just more ways that, if done improperly, could give you even more off flavors... but I think the benefits can outweigh the risks.

A lot of places (MoreBeer, AHS, for example) hold classes for around $20 where you get to watch an all-grain batch being brewed and ask questions, etc. That's what I did before doing my first all-grain batch, and it helped a lot with confidence in what I was doing. An alternative is to help someone with their all-grain batch, for free!

Regarding the off flavor... maybe the yeast are being stressed from being under-pitched?
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Old 02-08-2013, 08:18 PM   #19
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Quote:
Originally Posted by michael_mus View Post
Sorry if I'm threadjacking but let me get this straight.

Partial Mash:

Near-boil a gallon of water, steep some grains.
Boil the rest of your water, melt in LME.
Strain in the gallon you steeped to make a full boil.
Boil for an hour, adding hops by schedule.

VS

All grain:

Steep all grain for an hour in __ gallons near boiling water.
Strain out the grains and boil for another hour, adding hops by schedule.



That simple?
I wouldn't call it near-boiling water... you don't want it to get above about 158F for that hour of steeping. After that the hottest the grains should get is 170, and after the grains are either strained or wort is drained off, THEN boiling like normal.
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Old 02-08-2013, 08:19 PM   #20
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Quote:
Originally Posted by michael_mus View Post

Sorry if I'm threadjacking but let me get this straight.

Partial Mash:

Near-boil a gallon of water, steep some grains.
Boil the rest of your water, melt in LME.
Strain in the gallon you steeped to make a full boil.
Boil for an hour, adding hops by schedule.

VS

All grain:

Steep all grain for an hour in __ gallons near boiling water.
Strain out the grains and boil for another hour, adding hops by schedule.

That simple?
Almost! By near boil u must mean 150 degrees. The normal range is between 145 and 155. The normal water to grain ratio is 1.25 quarts per pound of grain. So if you have 12 pounds of grain you will mash (what u called steep) using 3.5 or so gallons of water. Lots if people now are using big nylon bags to "strain" the grain. The main upgrade u need is a big kettle, or brew a smaller batch. I use a 10 gallon kettle to brew 5 gallon batches.
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