I brewed primarily extract + steeping grains for about 8 years, with a few partial-mash batches near the end.
I went all grain almost exclusively last year, and I wish I'd manned up and done it sooner. Your brew days do take (lots) longer, but for me there's no substitute for controlling the whole process from grain to glass.
Two batches ago I decided to try one of the many 15-minute all-extract, hopbursted pale ale recipes out there, and it was nice to have a three-hour-shorter brew day, but at the end I realized A) how unfulfilling it was to give up so much control, and B) how
disconnected from that batch I feel. It may be a wonderful pale ale when all's said and done, but I almost don't care.
Brewed a batch of
Bee Cave IPA the day before yesterday, and did it all-grain from front to back. Used my refractometer for all the gravity measurements, skimmed off all the hot break protein myself, adjusted the RO water to the exact profile
*I* wanted. This will be
*my* beer, prepared
*my* way, done to the best of
*my* ability, mistakes and all.
For me, there's no substitute: this is the point of the art and craft of home brewing. :rockin:
Now, if this little romantic rant sounds like the experience you want from your brewing, then my advice is to go all-grain as soon as you can spring for a big pot and either a BIAB grain bag or mash tun.
If not, and you think I'm nuts, then absolutely stay with extracts and steeping grains. The quality of your beer, given equal-quality ingredients, will be effectively the same. You'll save loads of time and brow-furrowing, too, and still have awesome beer.
-Rich