Teaching rookie home brewers

Is that any way to treat a newbie? He'll learn. : )

 

In no way do I or have I ever looked down upon homebrewer's who use malt extract, however, I would really look down my nose at a commercial brewer who uses solely malt extract.

Shit, I'm actually brewing extract berliners and a sour next weekend alongside some all grain XPA and Mild.

 

I'm still making side-batches of extract. Really my original "kitchen sink IPA" (that turned out in reality to be a willamette/cascade IPA that was just fantastic) remains one of my top batches ever. I literally just weighed them (just to know, not that I was going to use more or less as a result), then dumped in the remains of several bags of hops into an IPA (most of it late), without really thinking it through very carefully. That one could have at least taken a bronze.