missing link said:
Is there a step between AG and Extract kits?
Yes -- you are on the right track -- partial mashing is 'in between' method. It is a hybrid of extract techniques and all grain techniques. The advantages are that you probably don't need much extra equipment than you already have for steeping/extract brews, you can easily do it indoors, you can use nearly all types of grains and adjuncts (many of which are not possible with extract/steeping techniques), and it makes better beer than all-extract, typically. It is also very forgiving, because much of your fermentables come from extract -- so if you mess up your grain mashing process, the effects are minimized.
The downsides are that it takes almost as much time and work to do as all grain brewing, and you don't have complete control over your beer design as you would with all grain. Also, many believe (myself included) that it still doesn't produce beer
as good as all grain, but that probably depends more on the brewer.
cheezydemon said:
As Orfy said, you notice a huge difference going to PM from extract. I guess I am a little unclear on Partial mashing and steeping. What is the difference?
Steeping means the same thing as when you make tea. You infuse the grains with warm water and let the sugars, color, and flavour dissolve into the water. You extract the water and add that goodness to your extract brew.
Partial mashing means that you will take malted grains (not the ones used in steeping) that contain enzymes capable of converting starch to sugar. The mashing process involves infusing these grains with water held at a precise temperature that optimizes the enzymatic-activity of your base grains so that all the soluble starches are converted to sugar (namely maltose). Then the infused water is separated from the grains (often with some rinsing or sparging) to form a higher proportion of fermentables than obtained from just steeping. The big difference is that you can only steep certain grains that have been modified (typically by heat) so that their starches are already converted to sugar, whereas preforming a mash allows you to use the full gammut of grains and adjunct cereals in your brew.
Hope that helps.