Home Brew Forums > Home Brewing Beer > General Techniques > Heading back to extract brewing. Am I crazy?
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Old 02-06-2008, 04:24 PM   #11
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Quote:
Originally Posted by Alamo_Beer
There's nothing wrong with extract. Personaly I'd switch it to dme and do the late addition but I'm sure it'll be a great beer.

Brew on!

I agree nothing wrong with extract brewing. I also prefer DME and steeping specialty grains plus liquid yeast when extract brewing. I usually always make my German weiss beers with Dry wheat extract. After all the main part of its flavor comes from the yeast.


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Old 02-06-2008, 04:25 PM   #12
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A cheesecloth would probably work just fine.

I'm with bird - you might as well use the extract if you've got it. Nothing wrong with extract brewing.


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Old 02-06-2008, 04:26 PM   #13
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Quote:
Originally Posted by APendejo
Nothing wrong with extract, due to space (small condo) I only do that and PM at home. I do AG over at a friends place a couple of times a year. Lot o' work.
I would be careful with the late extract addition thing. You can really screw up the bittering of your beer if you are not careful with the hops adjustment. jmho.
AP
How so? Is it because the hops are better utilized in a boil with less extract, causing more bitterness or because the late addition of the malt overpowers the bittering hops that have already spent 30 to 45 minutes causing less bitterness?
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Old 02-06-2008, 04:26 PM   #14
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extract FTW... its just simple.
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Old 02-06-2008, 04:26 PM   #15
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+1 JadedDog. I've recently taken up extract brewing again for the same reasons.

I prefer AG brewing, but I don't have the time to do it as much as I want to. Plus, SWMBO gets more involved when we do an extract batch, and that makes it fun.

If the choice is between an empty carboy and a carboy filled with an extract beer, I'll choose the extract beer every time.

There are ways to avoid the twang.

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Old 02-06-2008, 04:27 PM   #16
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You can steep them free floating if you don't mind pouring the whole thing through a strainer before you start boiling.

I don't think there's anything wrong with extract but I would feel like it's a step back. I just enjoy the all grain process too much I think. One of the parts of the process I really enjoy is the first whiff of malty goodness when I dough in. Extract brewing seems a little more "sterile" I suppose.
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Old 02-06-2008, 04:28 PM   #17
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Quote:
Originally Posted by Beerthoven
If the choice is between an empty carboy and a carboy filled with an extract beer, I'll choose the extract beer every time.
That's what I'm thinking. Its settled then, extract Porter it is. At least my brewing time will be cut in half (or more)!
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Old 02-06-2008, 04:36 PM   #18
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If any style is better suited for extract, its a porter.

I free float my steeping grains as well. Use a mesh strainer to scoop and then pour through cheese cloth in colandar to filter.
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Old 02-06-2008, 04:43 PM   #19
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I would still consider a later extract addition with at least half of the extract. You're still going to get your color, but you will have better utilization of the hops as someone pointed out. Also, it will avoid excess carmelization of the extract which could lead to some off flavors.
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Old 02-06-2008, 04:46 PM   #20
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Quote:
Originally Posted by PseudoChef
I would still consider a later extract addition with at least half of the extract. You're still going to get your color, but you will have better utilization of the hops as someone pointed out. Also, it will avoid excess carmelization of the extract which could lead to some off flavors.
I was actually hoping for slight caramelization. I think it'd be interesting in this case. The hop utilization is something to consider though. Maybe I'll add half the LME late...


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