That range is good for most ale yeast. It really depends on what you are brewing but seems like you have a sweet spot in your basement!
What I don't get is how people say it is more expensive to brew all grain.
Water quality also becomes an issue when going AG, and that may require a goodly amount of research, if your water supply is iffy.
So if you go AG for the first time, consider using spring water until you find out if your local water supply uses chloramines and you send the water out for a water test to Ward Labs.
I have an RO water filter system in my home.... I use that for my water. What do you guys think for an AG brew?
Seriously?
I didn't need a mash tun when I brewed extract. ~$60 for cooler and hardware.
I didn't need an 8+ gallon pot when I brewed extract. $100+ if you want a decent one with fittings.
I didn't need a propane burner when I brewed extract. ~$80, not including propane tanks.
I didn't need a wort chiller when I brewed extract. ~$60 minimum.
All grain equipment is not that expensive. Things you need that you wouldn't need for extract: 1)mash tun..........that's about it. I built one using these forums for advice. With a thermometer, working braid, spout, etc. it cost me around 80$. If I can afford it you can afford it. I also got my 10 gal pot for free from asking around and checking craigslist and yard sales.
You don't need fancy equipment to make good beer, just knowledge.
That being said, if you go the all grain route first like I did, chances are you will screw up, many things. However knowledge is obtained from experience, so my suggestion is go for it. I'm a jump first kindof guy though....
Mash tun or grain bag.
I'm always asked if one should go straight to all grain (or if it's practical). I know you can but I always suggest a different approach. Start with a large boil kettle, like a 10 gallon that is ready to go for all grain. Get an immersion chiller. Figure out how you're going to pitch enough yeast and how you're going to keep the fermenter cool. Now... brew a batch of extract beer and prove to yourself that you can handle 6 gallons of wort from boil to ferment. If you can't master that portion of it, there's no reason to spend 4 extra hours manufacturing wort from grain. Spend a few batches getting used to full volume wort and clean ferments and THEN make wort from grain. It's a very logical progression.
Sorry, I really do think that there are just too many ways to fail starting fresh with all grain.
I'm always asked if one should go straight to all grain (or if it's practical). I know you can but I always suggest a different approach. Start with a large boil kettle, like a 10 gallon that is ready to go for all grain. Get an immersion chiller. Figure out how you're going to pitch enough yeast and how you're going to keep the fermenter cool. Now... brew a batch of extract beer and prove to yourself that you can handle 6 gallons of wort from boil to ferment. If you can't master that portion of it, there's no reason to spend 4 extra hours manufacturing wort from grain. Spend a few batches getting used to full volume wort and clean ferments and THEN make wort from grain. It's a very logical progression.
Sorry, I really do think that there are just too many ways to fail starting fresh with all grain.
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