Transition from extract to all grain. What's the difference in end product?

[BlkWater_brewer]

Well this was a tongue in cheek response of course. Of course you have more control with all grain but as you noted it is now easier to screw up batches due to temperature issues. OBTW, there is no such thing as having all you need.

 

[eric19312]

For clarification when I say extract, I am referring to partial mash where you steep grains and add extract

Just a point of further clarification...steeping grains may or may not be a mash. In a lot of extract recipes the steeped grains are crystal or roasted grains that do not need to be mashed. The crystal malts have their starches converted to sugars before they are carmelized and the roasted malts have their starches roasted into coloring agents... In partial mash recipes there will be some base malt that needs to be mashed to convert the starches into sugars.

I believe the difference comes down to the base malt. You can make really good beer with extract if you cover up the base malt with a healthy dose of crystal and/or roasted malt. But in a beer where you want the base malt to shine through you do want to mash at least some base malt as 100% extract will be lacking.

 

[jalc6927]

Fair enough

I brewed two batches of AG over the last weekend, and now that my processes are a bit better I can see where the end product may be better

Great comments and advice