What got you into All Grain?

Discussion in 'Homebrewing' started by beer272, Dec 3, 2013.

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What got you into All Grain? Why do you do it?

Poll closed Dec 17, 2013.

  1. Better selection of ingredients

    36 vote(s)
    55.4%

  2. Cheaper beer costs

    30 vote(s)
    46.2%

  3. Like the all grain process

    34 vote(s)
    52.3%

  4. other

    23 vote(s)
    35.4%
Multiple votes are allowed.
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  1. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    Some are people are faster, I brewed ~30 extract batches over a few years and have only produced two or 3 AG's to date. But plan to do all AG in the future.

    Interesting when as some people that posted, I was tossed into AG (via what equipment they were given, or mistakes, etc.) This is a hobby that can be jumped into doing AG, however I think it would be nice to do a couple AG's first with a friendly AG person.
     
    #41 beer272, Dec 6, 2013
  2. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    I first happy impressions of AG were I solved the foam problem :slight_smile: Also was happy with the taste.

    Step one for any brewer, learn cleaning and sanitation.
    Step two learn temperature effects.
    Everything else after this.

    I am still on the learning curve with AG, yet to play with my soft water. Yes more variables with AG to control and understand.

    my last mash think I mashed too hot, just redid it with more grain and happy in the primaries on two different yeasts.
     
    #42 beer272, Dec 6, 2013
  3. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    You definitively nailed that point!
     
    #43 beer272, Dec 6, 2013
  4. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    Yes it was the more control, fresher ingredients?, and lower costs finally that moved me into AG. I am a bulk buyer :slight_smile:
     
    #44 beer272, Dec 6, 2013
  5. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    No 2nd king in my Apt. :slight_smile:, though the apt. lease prevents me from a few things involving propane activities, so I'm left with partigyle when I do AG. I continue to pour liquids on the floor :slight_smile: Luckily no burned things.
     
    #45 beer272, Dec 6, 2013
  6. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    That happens when you add the category plus let people vote all categories.
     
    #46 beer272, Dec 6, 2013
  7. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    Add the workout too with AG, milling by hand, knowing I could attach a drill. Carrying the spent grain a ~mile to recycle. More lifting as I do not have a 3 tier.
     
    #47 beer272, Dec 6, 2013
  8. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    Nice post! As for freshest ingredients another holy grail. Many grow there own hops, many do not grow and malt their own grain.
     
    #48 beer272, Dec 6, 2013
  9. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    A local newspaper got me into brewing, was a brewer featured in my own town. Started reading brewing books, then met the fellow and joined the local brewing club or two. When I started thought one of the best brews I like was Mackenson XXX stout, got a kick out of the color blocking all light. Also liked Guinness and other pale beers.
    Found out Mack was using lactose, Guinness with Nitrogen dispensing. Then said why am I using grains that would catch on fire if they were not misting the grain (roasted or black patent at 400 - 500°F). Also strongly disliked burnt tastes. So I am now steering all over the map. Found out my water was soft... So a future endeavor is water chemistry, though I am tossing in a half tablet of zinc already in the mash.

    Cost was the largest factor that drove me into AG.
     
    #49 beer272, Dec 6, 2013
  10. Kenzie

    Kenzie Initiate (0) Feb 23, 2013 Utah

    My father mentored me on how to brew so I've never brewed with extract, and never really care to. I take my cooking seriously and try to make everything from scratch and wanted to use the same mentality when it came to brewing. In my mind you are skipping a very magical experience without mashing.
     
    #50 Kenzie, Dec 8, 2013
  11. sbeaton

    sbeaton Initiate (0) Apr 4, 2011 New Jersey

    My wife told me I couldn't brew in the kitchen anymore after my 3rd batch boiled all over the floor and I passed out without cleaning up. So since I was going to need a burner to use outside anyway I decided to make a mash tun and pick up a 10 gallon kettle. I am glad I did now, I really enjoy the process involved and nothing makes you feel more like a brewer then stirring that mash.
     
    #51 sbeaton, Dec 10, 2013
    jlordi12 likes this.
  12. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Pssst - Reinheitsgebot is the German Purity law of 1516.

    The current versions allows more stuff in the beer, like wheat and rye. Top fermenting beers can even use sugar if they are for export.
     
    #52 hopfenunmaltz, Dec 10, 2013
  13. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Pffft, that's AG egotism. I've had 100% extract beers knock all grain brews out of competition. Even took a gold with an extract beer, also had my extract based stout score in the 40's. Just sayin'.
     
    #53 SFACRKnight, Dec 10, 2013
    mikehartigan likes this.
  14. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    It's possible to make very good beer with extract, for sure, never said it wasn't. But all other things being equal, if you know what you're doing, you WILL produce better beer when using fresh grains compared to extract. You know this as well as I do, just sayin'.
     
    #54 od_sf, Dec 10, 2013
  15. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    All things being equal, you can brew equally great beer with extract and specialty grains. The down side is you don't have the ability to control things like mash rest temps and water to grist ratios. If you skimp and buy cheap or old extract then you will have issues. But then again if you buy old yeast, grains, or hops you face the same consequences. I would like to actually see the same recipe done with ag and extract with specialty grains and do a side by side. My guess is that all but the most well trained palate would see no discrepency, all things being equal of course.
     
    #55 SFACRKnight, Dec 10, 2013
  16. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    I rest my case.
     
    #56 od_sf, Dec 10, 2013
  17. Kenzie

    Kenzie Initiate (0) Feb 23, 2013 Utah

    I don't see how you could completely take credit for winning an award for an extract brew. You are only doing half the work. Some of the extract brands are using state of the art scientific equipment so if they knock all grain brews out of the competition, this is why.
     
    #57 Kenzie, Dec 10, 2013
  18. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I wanted to use brown malt.
     
    #58 MrOH, Dec 10, 2013
    SFACRKnight likes this.
  19. sarcastro

    sarcastro Savant (1,133) Sep 20, 2006 Michigan

    I think you can waste a lot of money using extracts, but not as much time, and time is money.
     
    #59 sarcastro, Dec 10, 2013
    Last edited: Dec 10, 2013
  20. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Because instant mashed potatoes just aren't the same as the real deal :slight_smile:

    In actuality, I started all grain brewing right out of the gate and have never made an extract batch. I read a lot of books and forum posts before starting to brew, and the vast majority of them suggested:

    1. Greater process control with AG
    2. More ingredient choices
    3. Potential extract freshness issues could be completely avoided with AG

    Besides, I had taken enough brewery tours to be fascinated with the all grain process before I ever even considered brewing. Plus I really didn't think the AG process sounded too difficult on paper so I decided to go for it. Lautering and sparging definitely seemed to be more of a challenge than milling and mashing. I was fortunate enough to receive a really nice overview of the lautering and sparing process from Homebrew42 shortly before I started and it got my confidence up. I was also fortunate enough to have a co-worker who had been AG brewing for a decade and I got to shadow him for a brew day the weekend before my first brew day. Seeing the process in motion first really helped.
     
    #60 koopa, Dec 10, 2013
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