To The New Brewer - Extract Or All Grain

[ruddyscot]

I've been brewing for about 9 years and consider myself to be a newbie-- even though I teach a 'Basic Brewing on a Budget' class and an 'Intro to All Grain' class at the local community college. I think it was Socrates or some other dead Greek guy who said " the more I learn, the less I know." So very much to learn . . . .
I've worked in a LHBS as well. I tell my students and told my customers to conquer the extract process first, as it has less cost. I'm always concerned but no longer surprised when I run into my star and most enthusiastic student at Someplace and ask "Whatcha brewing?' and have the answer be "Nothing-- too many other things going on". So what has he done with the equipment? I offer to send him the next semester's enthusiastic students to take it off his hands.
In the LHBS, I told new customers that instead of spending large sums on equipment right away to spend the funds on LHBS kits-- partial mash, or just the Kit-in- a- Can. See if this amazing hobby is really right for you. If it is, then fine-- you have some experience in the boil, in fermenting and bottling and you can go forward or not. BTW, the fellow I worked with won Second place with a LBHS kit at the regional competition. Enough said: Extracts have their place and many brewers don't have to go any further to make good beers.
Thanks for reading this and Happy Brewing !

 

[Poppajim]

@CBelli you are so right. If the brewer is pleased with the outcome, that's most important. If any friends can enjoy it too, that's a bonus.

 

[okbecker]

I advise people to start with extract...see if you like it. But mostly I advise them to start there so they can put most of their focus on sanitation and fermentation. Once you have made a few successive batches that have fermented properly, avoided infection/off flavors, and your system of controlling these elements is down then I say move on up to all-grain. Now you can focus efforts on mash/ph/recipe and hopefully the sanitation and fermentation process will be almost automatic.
Even the best all grain recipe can be ruined by poor sanitation and fermentation practices.