My beers are ok, but not great...

[bajaedition]

I did a few extracts, went all grain

because of a move, had to sell out my half of an allgrain system and went back to extract

difference was I was doing full boils by now and knew a hell of a lot more about brewing than my earlier extract days

not only that but I had developed techniques I had not had in my first extract phase.

I now do some beers just from extract because I want to

 

[Marc77]

Agreed, like I said there is something off beers when extract is boiled for 60 min.

Marc, I agree with some extract recipes being better than some all grain recipes but 2 versions of the same recipe and I'm betting most people will pick the all-grain. If thats not true than how is it worth it to even do all-grain?

I'm in the same boat as you as far as limitations with set up. My set up consists of a 5 gallon pot, a 4 gallon pot and 2 buckets for sparging, one with holes drilled in bottom and a SS screen over it and a 6.5g under it with a spigot, effectively imitating a false bottom.

I can do all grain 4 gallon batches which is what I mostly do and 5 gallon batches in all grain if gravity is around 1.055 or lower using top off distilled water.

I heat water if 4gallon pot, mash in 5 then heat sparge water up in 4gallon and sparge through bucket system with pouring and boil again in 5gallon. System is very rigged but works well with 77% efficiency now that I have solid system down.

Brewers on a budget just need to be creative.

Since I'm on the devil's advocate side...

My brother in law has a friend that brews all grain. Over a few home brews people kept saying that they liked mine better than his (other home brewer). Mine was an extract and he looked down his nose at extract. So we agreed we'd find a recipe, put it into beer smith for extract and all grain, make the beer and then let the people there decide which was better. It was kind of fun and hey...I got to make more beer which...go team! Fast forward three months and I was the resounding winner.

If done right I can guarantee that no one will taste the difference between all grain and extract. Just like we're warning people to use fresh extract you wouldn't use bad grain would you?

The main reason people go to all grain is that they want full control over every step of the brew session. I went to all grain because I wanted to know more about the process and be able to control exactly what my final product would taste like. You simply aren't going to get that with extract.

Another reason people go to all grain is that like you and I we get tired of paying absorbent prices for extract when the grain cost is cheaper (once the equipment is set up).

Like you said, when done on a budget we've got to be inventive and thrifty. I've raided my old desktop hard drive for magnets, a computer fan and bought a "box" to make a stir plate. I've also used hose clamps over a 3 inch section and drilled a hole in the middle of that 3 inch section and inserted 4 inch length of tubing to use a venturi effect for aerating my wort. But when it comes down to it my 20.5 gallon bayou classic and 70 quart colemann cooler with a home made manifold as a mash tun let me control every aspect of my beer making.

Still need to make that fermentation chamber (will be done when my first born comes in less than a month!) and get a HLT. But then I'll want a single tier brew stand and that needs chugger pumps...I KNOW you feel my pain in wanting more equipment.

 

[Zoidberg]

Indeed I want more equipment, always a forever haha. I might need to do an experiment a simple single grain recipe, something light and an extract equivalent. Same brewer and blind tastes would give more validity to extract being as good as all-grain, I'll write something up if I do this experiment.

I'm betting you are a much better homebrew than your brother in laws friend or you wouldn't get everyone agreeing your extract was better and inversely I'm betting if you did the all-grain and him the extract everyone would still prefer yours.

It'll probably be a long time before I upgrade beyond 3-5 gallon batch systems though. I like brewing every week and already have more beer than I can handle or give away (almost).

Homemade stir plate is my next project, I just need to get a new computer so I can just breakdown my old desktop I don't anymore anyways but can't bring myself to dismantle it yet. Thanks for info.

 

[LovesIPA]

I'm betting you are a much better homebrew than your brother in laws friend or you wouldn't get everyone agreeing your extract was better and inversely I'm betting if you did the all-grain and him the extract everyone would still prefer yours.

Exactly. When you change every variable in the equation and get a different answer, you can't point to one variable and say, "Found it!"

 

[Marc77]

Indeed I want more equipment, always a forever haha. I might need to do an experiment a simple single grain recipe, something light and an extract equivalent. Same brewer and blind tastes would give more validity to extract being as good as all-grain, I'll write something up if I do this experiment.

I'm betting you are a much better homebrew than your brother in laws friend or you wouldn't get everyone agreeing your extract was better and inversely I'm betting if you did the all-grain and him the extract everyone would still prefer yours.

It'll probably be a long time before I upgrade beyond 3-5 gallon batch systems though. I like brewing every week and already have more beer than I can handle or give away (almost).

Homemade stir plate is my next project, I just need to get a new computer so I can just breakdown my old desktop I don't anymore anyways but can't bring myself to dismantle it yet. Thanks for info.

Very well could be. I'm more meticulous about my processes than he is...which is probably the problem for him. So yeah, we could switch it around and the result might be the same. Actually...that's an interesting proposition. Apollo vs Rocky...fight #2!!

Here's the main question, would you use the same recipe or use a different one? My thought is use a different one because if we came back to the table with the same beer everyone would probably guess that we just flip flopped extract/all grain.

 

[agrazela]

Back to the OP's issues...

I do agree with everyone who said that your #1 improvement is going to be controlling ferment temperature. Do that first!

Maybe I missed it, but I did not see it asked: are you letting your beers age out / bottle condition long enough? A bottled beer is typically gonna be carbed up in 3-4 weeks after bottling...but that doesn't necessarily mean it's ready to serve. Maybe you're just tasting "green" beer?

 

[Reindeer]

Just a follow up to this:

I've done a couple batches since I started this thread, and I've been careful to minimize oxidation by changing a couple techniques, and I've also started my fermentation temps lower and kept them lower, especially in the early part of the fermentation.

So far, I'd say the difference is positive. I'm not sure how to describe the off flavor my earlier beers had, but its not noticeable anymore.

I've had some issues with overcarbonation, but I've resolved that, again with the help of this forum.

Thanks for all the advice.

 

[agrazela]

Good to hear you're moving in the right direction.

I've had some issues with overcarbonation, but I've resolved that, again with the help of this forum.

Please elaborate on overcarbonation issues and how you've resolved them.

 

[Flipadelphia]

Glad to hear.

 

[Reindeer]

Good to hear you're moving in the right direction.



Please elaborate on overcarbonation issues and how you've resolved them.

Basically, I was adding enough sugar for 5 gallons but only bottling 4.5 gal or less. I was just adding sugar based on a Northern Brewer recipe for 5 gal, someone here pointed me to a formula to figure out the correct amount based on actual amount bottled.

 

[pablosbrewing]

Often overlooked - is leaving your beer in primary longer. The yeast is still doing work after fermentation is complete. Rack too soon and that work is slowed, leaving you with a beer that needs to "age".

It used to be 1-2-3
1 week primary
2 weeks secondary
3 weeks bottle carb

I have had great results with 2-3 weeks in primary, leaving secondary to other additions and dry hopping. Although dry hop in primary works well after the yeast drops out.