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Old 04-30-2007, 05:11 PM   #1
dhaas66
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Default Is it worth it?

I still have a batch in secondary ready to bottle in 1-2 weeks...

I hear all the comments that you can make a good beer from extract... Then the "Twang" discussions start or the "Off" flavors.. I have dumped some $$$ into this new hobby and now I see it going the All grain route really quick..

Any thoughts or comments?

Thanks..

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Old 04-30-2007, 05:14 PM   #2
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Take baby steps. Your beer wil be quite good with extract. I noticed my biggest jump in quality when I went to full boils. So far, AG has been a good experience, but don't be in a big hurry.

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Old 04-30-2007, 05:20 PM   #3
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Quote:
Originally Posted by rdwj
Take baby steps. You're beer wil be quite good with extract. I noticed my biggest jump in quality when I went to full boils. So far, AG has been a good experience, but don't be in a big hurry.
Agreed.

I'm still openning a bottle of my older extracts every now and again. They're good.

Extract brewing with some specialty grains steeped in will yeild darn good beer. The kind of beer you can't get (without spending and arm and a leg) unless you make it your self.

If you really enjoy the hobby though, AG is a "when" not "if".

I do AG-s now because it's enjoyable and I like the product. Now...when the weather turns unbearable next winter, you'd better believe that the choice between brewing extracts on the stove or not brewing at all will be a no brainer.
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Old 04-30-2007, 05:35 PM   #4
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Partial mash is a good compromise for those of us who brew in the kitchen and can't do full boils.

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Old 04-30-2007, 06:03 PM   #5
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As for the "twang" I was able to reduce mine by doing three things differently.

1) do larger boils - I dont have the capacity to do full boils, but I am doing 3.5 now as opposed to 1.5 when I first started.
2) dont use LME. I use DME for added body and alcohol and get my desired color by steeping specialty grains.
3) use liquid yeast. I am not saying yeast is to blame, but I noticed the biggest difference when I switched from dry yeast to liquid yeast.

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Old 04-30-2007, 06:06 PM   #6
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Quote:
Originally Posted by cubbies
As for the "twang" I was able to reduce mine by doing three things differently.

1) do larger boils - I dont have the capacity to do full boils, but I am doing 3.5 now as opposed to 1.5 when I first started.
2) dont use LME. I use DME for added body and alcohol and get my desired color by steeping specialty grains.
3) use liquid yeast. I am not saying yeast is to blame, but I noticed the biggest difference when I switched from dry yeast to liquid yeast.

Also, you might look into late boil extract additions, there have been reports of this eliminating the 'twang.'
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Old 04-30-2007, 06:08 PM   #7
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Quote:
Originally Posted by cubbies
As for the "twang" I was able to reduce mine by doing three things differently.

1) do larger boils - I dont have the capacity to do full boils, but I am doing 3.5 now as opposed to 1.5 when I first started.
2) dont use LME. I use DME for added body and alcohol and get my desired color by steeping specialty grains.
3) use liquid yeast. I am not saying yeast is to blame, but I noticed the biggest difference when I switched from dry yeast to liquid yeast.
I think numbers 1 & 2 are probably good strategies for twang minimalization. I don't buy #3, though: liquid yeast is absolutely necessary for some styles, but not for others. There are some excellent quality dried yeasts out there.
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Old 04-30-2007, 06:32 PM   #8
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I've never figured out about this "twang". Either I've never had it or just don't know what it tastes like. Of course, I've only done full boils, with very rare exceptions.

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Old 04-30-2007, 06:34 PM   #9
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What is this twang you speak of?

Go AG.

I did one extract and then went to AG, I never went back...

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Old 04-30-2007, 06:53 PM   #10
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I have heard the twang described as licorice or molasses. I think the flavor I have in mine is closer to molasses.

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