BassElement
Well-Known Member
Hey all -
I've been doing all grain brewing for about 2 years. I recently accidentally ordered the extract version of a DIPA kit instead of the all grain version, and instead of returning it figured I'd give it a try. Always up for learning something new.
All went smoothly on brew day, some interesting differences (shorter mash, no sparge, etc) that made things a bit faster. I am noticing now that while my all grain batches tend to have reduced activity in primary after a couple of days (based on the bubbler) my extract batch is still going pretty strong after 5 days... So my question is this: Is there something about using extract that results in longer / stronger activity in primary? Maybe the sugars are stronger, or just different somehow?
Anyway, I'm letting it go 2 weeks in primary (then 3 in secondary) and I know it's going to turn out great, but would value your experienced insight. Cheers!
I've been doing all grain brewing for about 2 years. I recently accidentally ordered the extract version of a DIPA kit instead of the all grain version, and instead of returning it figured I'd give it a try. Always up for learning something new.
All went smoothly on brew day, some interesting differences (shorter mash, no sparge, etc) that made things a bit faster. I am noticing now that while my all grain batches tend to have reduced activity in primary after a couple of days (based on the bubbler) my extract batch is still going pretty strong after 5 days... So my question is this: Is there something about using extract that results in longer / stronger activity in primary? Maybe the sugars are stronger, or just different somehow?
Anyway, I'm letting it go 2 weeks in primary (then 3 in secondary) and I know it's going to turn out great, but would value your experienced insight. Cheers!