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Old 12-03-2012, 03:28 AM   #21
Rev2010
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Originally Posted by suorangeguy View Post
Why make a lasagna from scratch when I can get a frozen one from Walmart?
Rather than use witty analogies why not all of us just type out the merits of what we do no matter how redundant it may be and how many times it's already been said? Or we can just link to threads of the past covering the same topic that's been done over and over and over again.


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Old 12-03-2012, 03:30 AM   #22
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I smell a troll
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Old 12-03-2012, 03:34 AM   #23
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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.


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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.

 
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Old 12-03-2012, 03:37 AM   #24
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Originally Posted by ryno1ryno View Post
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.
There can be...but for 95% of my beers I use one temperature. I don't even do a mash out. Do a search for BIAB. It isn't much different from what you are doing now.
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Old 12-03-2012, 03:45 AM   #25
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There's something magical about making wort from grains.

There's something prefabricated about using malt extract.

Just me two cents.

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Old 12-03-2012, 04:39 AM   #26
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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?

 
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Old 12-03-2012, 04:48 AM   #27
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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'd rather kill 29 rabbits and an elephant than step into a walmart, even if there was a $10 fee.

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Old 12-03-2012, 04:51 AM   #28
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All grain isn't half as hard as it seems people make it out to be, of course I have never done an extract, partial or biab either.

 
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Old 12-03-2012, 04:57 AM   #29
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I've done all three methods. While extract IS simple/easy, partial mash and all grain is as easy (or as difficult) as you want it to be. I do single temperature mashes, using a keg mash tun (direct firing it), batch sparge (single most of the time, might change that for a few to see if there's any gain), etc. Boil is the same either way. But, you'll boil more with all grain than you will with extract.

In the end, it's all about getting better beer. I also like the recipe control you get with all grain. This way, I KNOW what each ingredient is in my batch. With a few exceptions, you don't know what's in that extract. Plus, crushing the grain the day I'm brewing brings another level of ingredient freshness to the batch.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
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Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-03-2012, 05:07 AM   #30
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It's about getting granular and controlling one more step in the process.
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