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Old 01-04-2013, 06:54 PM   #1
brettamuss
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Just asking?

 
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Old 01-04-2013, 06:57 PM   #2
Weizenheimer
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Some will say yes...I say it depends on the style. Some styles/ingredients need to be mashed in where some do not (like rye and oatmeal.) You can make great beers with extract but all grain adds a challenge fun factor to it.

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Old 01-04-2013, 06:58 PM   #3
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I just got into partial mash,& the nearest I can describe it is "cleaner".
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Old 01-04-2013, 06:59 PM   #4
BoomerHarley
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I've been doing all grain for a couple of years and yes I think it does. Case in point, I bought an extract irish red ale kit recently just to keep the pipeline flowing. It tastes like an extract ale (with that weird off flavor I have only ever gotten from extracts).

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Old 01-04-2013, 07:05 PM   #5
masterfool101
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I'm not an expert, and I've never done my own All Grain brewing. That being said, here is what many people have told me:

1) Generally speaking, you can make just about any beer from extract and either a partial mash or steeping grains. I've made plenty of great tasting beer this way.

2)Some people swear they can taste a "twang" that comes with brewing with extract. I've never tasted this. I consider myself to have a pretty refined palette, and have tasted plenty of extract and AG brews. Doesn't mean it doesn't exist . .. just that I don't taste it.

3) Many of the "taste" improvements people see after they jump to all grain can actually be explained by the fact that when they jump to all grain, they also tend to upgrade their equipment (better burners, better wort chillers, better fermenters, etc.). If you were to upgrade your equipment the same way, and stick to extract, you'd probably notice a very similar quality increase.

4) In the end, the only TRUE advantage of jumping to extract is ultimate control over your final product. YOU determine exactly what is in the beer. You're not relying on someone else's malts. That being said, extracts these days are pretty high quality, and by properly adjusting the amounts you use (as opposed to just using "2 Cans") you can have a pretty similar control process.
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Old 01-04-2013, 07:06 PM   #6
brettamuss
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How long does all grain take from start to pinching the yeast? From what i understand its takes a lot longer than extract? How much longer?

 
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Old 01-04-2013, 07:13 PM   #7
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Most people say that extract has a bit of a twang, probably comes from the time between converting the sugars to boiling the wort. or could be something else. I think the biggest gain of all-grain is more control over the grains you use. Some grains cannot be steeped nor is there an extract option.

 
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Old 01-04-2013, 07:14 PM   #8
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Quote:
Originally Posted by brettamuss View Post
How long does all grain take from start to pinching the yeast? From what i understand its takes a lot longer than extract? How much longer?
Set up, mash, run off, boil, cooling, trasferring to fermenter, pitching, clean up. I can get it all done in about 5 hours with my equipment, but the equipment has a lot to do with it. Try to get other stuff done while you're waiting during the mash and boil.
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Old 01-04-2013, 07:19 PM   #9
masterfool101
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A general "brew day" for me (using extract) is about 2 - 3 hours (from when I start laying out my equipment, until I pitch the yeast and cover the fermenter, and clean up)

My friends that brew AG take about 6-8 hours for the same process. Maybe they're slow, but it doesn't seem unreasonable to me. They have to spend a lot more time on the mash than I do.
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Old 01-04-2013, 07:19 PM   #10
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And also with all grain you have the control over your final gravity by adjusting mash temps. You can make a sweeter fuller bodied beer with higher temp or dryer beer at a lower mash temp

 
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