Question: I've gone to all grain shall I ever go back?

[cheezydemon3]

The fun of homebrewing is doing it yourself. AG isn't "better" than extract, but I think it is more fun. I also think it would be fun to grow your own barley, malt it, and brew with it, but that's outside my means. As long as you're doing something you enjoy, it's all cool with me.

AG in my opinion is more like cooking from scratch and that's why I like to do it. It being less expensive is a bonus but was not the main reason I started doing it.
Anyway, I think this thread should end. It's almost like hearing Democrats and Republicans argue, just never going to agree.

All of us would be up ****e creek without the homebrew suppliers.

Unless you kiln your own grains, get off your high horse. We are all brewing on the shoulders of giants.

 

[BierMuncher]

80+ posts and not a single mention of the word “twang”?

I’ll enjoy a well made extract brew all day long. I won’t brew it…but I’ll enjoy someone else’s product.

Several undeniables on the topic:

• Someone said that more (home) brewers brew extract than brew all grain. Of course that’s true. However, an overwhelming majority of “homebrewers” have also brewed one or two batches in their life. Brew one batch of beer…you’re a homebrewer. Now, refine the definition of homebrewer to “avid” homebrewer…some one who brews a dozen or more batches year round…year after year, and I bet the ratio shifts substantially to the all grain spectrum.

• All grain brewing gives you unprecedented control over your beers. Not only from being able to blend base grains or the precise addition of specialty grains, but from mash temps and rest times. A 10-gallon batch of a light blonde is going to taste much different if it’s mashed at 149 for 90 minutes as opposed to 156 for 40 minutes. You cannot control the attenuation, malt profile or mouthfeel of your beer using extract. (This may contribute to the repeated comment of “my extracts all taste the same”.)

• The evolution of a “devout” homebrewer is from extract to all grain… not the other way around.

But like I said…homebrewing…it’s all good.

 

[maida7]

Several undeniables on the topic:

• Someone said that more (home) brewers brew extract than brew all grain. Of course that’s true. However, an overwhelming majority of “homebrewers” have also brewed one or two batches in their life. Brew one batch of beer…you’re a homebrewer. Now, refine the definition of homebrewer to “avid” homebrewer…some one who brews a dozen or more batches year round…year after year, and I bet the ratio shifts substantially to the all grain spectrum.

• All grain brewing gives you unprecedented control over your beers. Not only from being able to blend base grains or the precise addition of specialty grains, but from mash temps and rest times. A 10-gallon batch of a light blonde is going to taste much different if it’s mashed at 149 for 90 minutes as opposed to 156 for 40 minutes. You cannot control the attenuation, malt profile or mouthfeel of your beer using extract. (This may contribute to the repeated comment of “my extracts all taste the same”.)

• The evolution of a “devout” homebrewer is from extract to all grain… not the other way around.

But like I said…homebrewing…it’s all good.

I'm one brewer that is sticking with the extract. I've been at this for well over a decade and I enjoy working with extract. You don't have to understand me but I would ask that you not belittle me or look down upon me from your AG high horse. Not that you did that, it's just a general message for all those who feel that AG is superior.

PS you can mash extract to make it more fermentable. Just add extract to the water. Add about a pound of 2-row (or whatever) and steep it at 149F. The enzymes will break down the extract. You certianly won't do this for every beer but it's a trick that you can use to make a lighter body beer without all the equipment for AG.

 

[Weezknight]

The evolution of a “devout” homebrewer is from extract to all grain… not the other way around.

I would say this "undeniable" is proverbial hogwash.

I know plenty of "devout" homebrewers who have been doing extract for 15+ years. They know all the ins and outs to make their extracts top notch, and none of their brews have an extract "twang" to them, which is why I believe the "twang" is caused by a procedural error.

Some don't have the time for AG, some don't have the space for AG, and some don't have the cash to upgrade and go AG. There are dozens of reasons why people don't go AG, but I would not consider them any less "devout" then the next homebrewer.

To me the path of a "devout" homebrewer would be going from mediocre brews with poor procedures, to making excellent brews with consistent procedures. How you arrive at that; extract, PM, AG, doesn't even enter into it.

 

[BierMuncher]

I would say this "undeniable" is proverbial hogwash.

I know plenty of "devout" homebrewers who have been doing extract for 15+ years. They know all the ins and outs to make their extracts top notch, and none of their brews have an extract "twang" to them, which is why I believe the "twang" is caused by a procedural error.

Some don't have the time for AG, some don't have the space for AG, and some don't have the cash to upgrade and go AG. There are dozens of reasons why people don't go AG, but I would not consider them any less "devout" then the next homebrewer.

To me the path of a "devout" homebrewer would be going from mediocre brews with poor procedures, to making excellent brews with consistent procedures. How you arrive at that; extract, PM, AG, doesn't even enter into it.

Sorry about the wrong choice of words. I’m not detracting from the devotion of any homebrewer, regardless of their preferred methods.

What I meant to say is that as a homebrewer moves from one procedure to another, it is almost always from extract...to partial mash...to all grain. An all-grain brewer does not seek to move to extract brewing. On the other hand...there are countless "popping my AG cherry" threads by novice and experienced extract/PM brewers.

Again, I’m not discarding the passion of extract brewers. If I hadn’t built an indoor brewshop for winter brewing…I can assure you I’d be steeping grains on the stovetop this weekend.

 

[Sacdan]

I still occasionally make an extract, especially if I have a limited amount of time. I also brew extracts with new brewers who are brewing for the first time.

 

[pnj]

I didn't read all 9 pages but here's my story...

I started brewing about 12 or more years ago, using extract and a pound or so of grains. My beer was amazingly tastey. I looked into all grain and wow, it looked like I needed way more equipment and it just seemed complicated.

I stopped brewing for 8 or so years and then got back into it last year. I found this site and learned about partial mashes and saw Deathbrewers stovetop all grain thread. The cost of ingrediants was what really pulled me into doing all grain. I couldn't afford and didn't like paying up to $50.00 for a batch of beer.

I see no reason to go back to extract anytime soon.