BorderBrewin
Member
I just brewed my first all grain beer yesterday and thanks to everyone on this forum it was a rousing success. I nailed my OG and my efficiency was above 75%, which I think is pretty good considering my humble equipment. I have noticed a distinct difference in the, for lack of a better term, intensity of the fermentation. This is only my third batch ever, the first two being extract kits, and I have never seen fermentation like this. The blow of tube started bubbling about 2-3 hours after I pitched the yeast and this morning it is bubbling like crazy. Has any else seen a difference in the way all grain ferments in comparison to extract brews? I am guessing it is because there are more fermentables in the wort. Thanks again to everyone on HBT!
I'm never going back to extract!!
I'm never going back to extract!!