Extract vs all grain

I have heard that before, and wonder if it has to do with extrct age. I get my lme from my lhbs, and it is always very fresh. Using this lme I havee gotten chico to attenuate into the low 80% range.
Edit... maybe brett could chew through those unfermentables for you

 

Attenuation should be pretty damn close if using Golden Light extract and getting everything else from mini-mashing. I do extract stuff every now and then to try out new ingredients (e.g. candi sugars, new hops, yeast strains, etc.) or if too short on time to do a quick BIAB, and attenuation is spot on with all-grain batches.

 

So i made partial mash beer imperial IPA today ( 7.5 % )... Boiled for a total of 60 minutes but added the hops in this order and schedule:

2 oz columbus min 40
1 oz cascade min 45
1 oz us golding min 50
1 oz willamette min 55
1 oz citra min 0 / flame out.

Yeah buddy .. going to try this recipe out with two week in the primary with no dry hop and straight to bottle.. then a 2-3 week bottle condition .. I bet it turns out great or at least I hope !

 

My extract beers at this point are better than superior to any extract I brewed before switching to all grain, and would say all grain does not necessarily make better beer. But, it does cut out some factors since you know everything that is going into the beer.

I received a 3# jug of Maris Otter LME for Christmas, and am currently drinking a partial mash ESB made with that LME which is probably the best ESB I have brewed in 2-3 years (I do a good amount of this style as well).

 

My pantry smells like a hop farm .. yes !