Teufelhunde
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. DME > LME in this regard.
Yep, the recipes that I like that were LME I am converting to DME.....
. DME > LME in this regard.
.I don't want this to become WORK.
Extract gets such a bad rap.
It's fortunate that you found out early on that extract-based brewing wasn't for you.I stopped using extract about 6 batches into it. ... It's not exactly the same but it seems a lot like instant iced tea mix.
I stopped using extract about 6 batches into it. It was just a matter of principal for me. The manufacturer makes a batch of wort from grain and then removes most of the water so they can ship it and sell it to you. Then you put the water back. It's not exactly the same but it seems a lot like instant iced tea mix. I know some people like the tea they get from that product but I'm more of a brew your own type.
After that you boil the crap out of it.
I'm still new to this Homebrewing thing. Starter kit came with LME and so I purchased more because that's what I learned with. So now I have a small inventory of LME.
In order to switch to BIAB/all grain/partial grain, I'd have to upgrade to more than just a kettle on my kitchen stove.
I currently don't have a ton of space, no garage, not a great basement, yadda yadda...
I was in the process of buying a house with a dope garage used for motorcycle restoration. That's on hold now.
Thanks, Corona!
Anyhow... When should I begin to upgrade? How long am I able to brew with LME (and maybe steeping grains) before I'm an old loser?
Thanks.
I almost spit a little coffee out when I read this,,, the second time. LOL. "has to drink it", like it's a bad thing,,, I mean "please, don't,, don't make me drink,, ah, ah,," BEER" ! Nooooo!The bottom line is there is no “wrong” way to make beer. Do what works for you. You are the one who has to drink it.
Extracts come in extra-light, light, amber, dark, pilsen, and wheat.
People have been adding small amounts of gypsum or calcium chloride to extract beers to enhance the flavor for decades (book reference to recipes from the 1990s available upon request). I've been doing it occasionally for a number of years - small amounts of brewing salts will make a good extract+steep beer taste better. And a small amount of a single salt goes a long ways. Based on personal experience, anticipate that mineral content of the specific brand/style of extract can vary from other brands/styles (additional references available upon request).the correct mineral content is already in the extract.
Gold is "pale malt with a little CaraPils"
CBW® Pilsen Light malt extract and CBW® Golden Light Malt extract are close behind this pair. At 99% Briess Pilsen Malt and Briess Brewers Malt, respectively, and 1% Briess Carapils® Malt, ...
I had a quick boil over on my second Brew because I was trying to stir in some hops...I couldn't have stopped it if I tried. After doing some research, I found that LME isn't needed to be in a 60 minute boil. So I boil my bittering hops for 60, adding my malt and flavoring hops at 15, then more hops at flameout.
It's supposed to keep my SRM closer to where it should be and not even close to boiling over.
Yes of course one can add more to further influence the desired outcome, but one would do better first knowing what their water profile is to begin with. The point being, with extract mixed in distilled water there is no guessing and the finished beer is for the most part as it should be.Briess makes additional styles of DME & LME; I've used the additional DME styles with good results. Williams Brewing Supply offers a number of additional styles of extract as well (currently, no personal experiences with their products).
People have been adding small amounts of gypsum or calcium chloride to extract beers to enhance the flavor for decades (book reference to recipes from the 1990s available upon request). I've been doing it occasionally for a number of years - small amounts of brewing salts will make a good extract+steep beer taste better. And a small amount of a single salt goes a long ways. Based on personal experience, anticipate that mineral content of the specific brand/style of extract can vary from other brands/styles (additional references available upon request).
I got tired of extract brewing back in 1993 after a year. It just seemed too easy, like making cakes from a box. What fun is a hobby if you can't make it super complicated?I'm still new to this Homebrewing thing. Starter kit came with LME and so I purchased more because that's what I learned with. So now I have a small inventory of LME.
In order to switch to BIAB/all grain/partial grain, I'd have to upgrade to more than just a kettle on my kitchen stove.
I currently don't have a ton of space, no garage, not a great basement, yadda yadda...
I was in the process of buying a house with a dope garage used for motorcycle restoration. That's on hold now.
Thanks, Corona!
Anyhow... When should I begin to upgrade? How long am I able to brew with LME (and maybe steeping grains) before I'm an old loser?
Thanks.
... "the next level" ... maybe home brewing is just a big bag of ingredients and techniques - and one gets to chose which ones help them make enjoyable beer.
What fun is a hobby if you can't make it super complicated?
I stopped using extract about 6 batches into it. It was just a matter of principal for me. The manufacturer makes a batch of wort from grain and then removes most of the water so they can ship it and sell it to you. Then you put the water back. It's not exactly the same but it seems a lot like instant iced tea mix. I know some people like the tea they get from that product but I'm more of a brew your own type.
So what would you say was the change to your method that made the biggest difference? Is it that brewing AG have you a better understanding of what you were doing?
Like the analogy of baking or hamburgers... If it's apre-made thing in abox, you can easily cook or bake it and it can come out well, but if you understand baking from scratch or how a burger patty is made, it would probably elevate your ability to make it better?
I've never butchered a cow, but understanding the Maillard reaction, fat content, the type of meat in the patty, my own cooking applications will mean the Bubba burgers will come out better than if I just threw them in a frying pan on mefium-high then flipped.
Or at least I would think.
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