Help a noob

There is a chant going on n the back of my head - all grain, All grain, All Grain, ALL GRAIN.
Probably just me (possibly influenced by the decent home brew stout I'm imbibing). I did average to poorly with extract and partials. All grain made much more sense to me. Temperature on a stove is darn hard to control accurately. Temperature in a DIY mash tun is dead easy once you hit the temp mark on the mash. Hitting the mark? That is a fun learning experience that I'm probably still learning.

 

Math is your friend.

 

That was a very good beer. Don't be upset if it doesn't come out quite right/same after the switch to all grain. Reds, at least to me, seem to be the hardest style to really nail the balance on. Thankfully I'm not quitting any time soon.

 

Well I was gonna put the red next in the queue, but I had to put it off for a batch. The LHBS now has golden promise! So I picked up 12 lbs to make a smash! What to hop it with tho? I have magnum, tettnanger, willamette, cascade, NB, citra, centennial, belma, bravo, cluster, and perhaps one or two others that I can't remember off hand. I think I'll look up an old smash threat for ideas..................................

 

Recipe like a heff.
Pours like a heff.

If it tastes like a heff then it's a...well you know.