SW Brewer
Well-Known Member
I know its the next step from extract with specialty grains (though I understand some stop off at the partial mash rest stop first though I would just go full guns), but why? Does the beer taste that much better using all grain? I am pretty confident that I am going to jump to all grain regardless, but before I jump in with the 10 gallon cooler mash tun and the wort chiller (already have the turkey fryer), I just wanted to hear from everyone with experience as to why they think it is better. I presume the beer tastes better, right?
Greg
Greg