AnOldUR said:Why brew your own beer when buying it from the store is so EASY?
Just curious.
Why brew your own beer when buying it from the store is so EASY?
Just curious.
Extract beer causes shingles.
I just think the variable temp requirements seems grueling and time consuming.
I just think the variable temp requirements seems grueling and time consuming.
I just think the variable temp requirements seems grueling and time consuming.
Why make a lasagna from scratch when I can get a frozen one from Walmart?
What variable temp requirements? When I did extract with streeping grains I would steep the grains at around 160 then add water, bring to boil, stop the boil, add the extract, bring back to boil, add hops and proceed - still a number of steps and with AG I never need to stop the boil. How is it so different with AG? I sometimes single infuse and sometimes, like today, with my hefeweizen I did a ferulic acid rest at 110, a protein rest at 122, and a mash at 154. Really not that hard since it's just hot water infusions. But most of my beers are single infusion or 2 rest infusions.
Rev.
Maybe I am getting confused with the detailed temp schedules for complex mashes.
I steeped crystal malt for 30 mins the other night, strained the grains then boiled in Kent Goldings for another hour with a hop ball. Seemed easy enough.
But I was reading about the AG stuff... and there seems to be an elaborate temp schedule.
Why shoot 29 rabbits and kill an elephant for its tusks to make buttons out of when I can buy a faux fur from walmart?
I know Gordon Strong gets a lot of flak for that comment, but I agree with him: to some extrent it's the difference between baking a cake out of a box and making the cake yourself from scratch. Part of it is just meaningless pride, but its fun and gratifying to do it yourself.
A man after my own heart. You will never see me in wally world.I'd rather kill 29 rabbits and an elephant than step into a walmart, even if there was a $10 fee.
i hope one day i can try algrains brewing it sounds fun but what do u do with all the leftover grains or does it all dissolve into the beer?
I understand what you are saying, but it seems nothing but arbitrary to say that AG is the difference between actually maker beer or not. Sooner or later some other pretentious homebrewer will come along who malts his own grain, or grows and harvests his own grain. He'll proceed to thump his chest and proclaim that if you don't harvest your own grains, you're not a real brewer. I don't dispute that gordon strong knows a lot about beer, but that has always pissed me off that he dismisses extract brewers so arbitrarily. For the record I'm an AG brewer myself.
I think it's fair to say that you don't have to raise your own cattle to be a chef, but if you only making TV dinners, some would question it if you're calling yourself a cook.Sooner or later some other pretentious homebrewer will come along who malts his own grain, or grows and harvests his own grain. He'll proceed to thump his chest and proclaim that if you don't harvest your own grains, you're not a real brewer.
I think it's fair to say that you don't have to raise your own cattle to be a chef, but if you only making TV dinners, some would question it if you're calling yourself a cook.
It's kind of like making ice tea from a powder mix and calling it homemade because you added a lemon. :cross:
AG is a lot more work. You also, IMHO, get a lot more out of it.
For any given recipe (my rough estimate):
% Technique during and after fermentation is 75%
% Technique during the boil is 5%
% Technique during the mash is 20%
In my opinion, you're letting someone else create 20% of the beer. That's not a *bad* thing... and you can still make amazing beer, but (again, IMO) it's true.
Technique during malting (or any other ingredient) is a tiny fraction of the above. Choosing malts, hops, etc. is recipe formulation (not technique).
I think you are vastly underrating the ingredent selection and quantity as well as quality of each which takes your mash technique up a bit higher since they are related in some fashion.
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