I've just brewed my second batch of beer, an American Pale Ale. Had a couple of layers of hops, slight citrus sensation, toasted almonds and a little spice. This second batch was a mixture of grains and malt extract. I had more fun with the grains (felt more like "real Brewing")but was wondering if one was better than the other. I haven't read the "All Grain Brewers" article yet, hope my beer is somewhere close. Later.
Relative rookie here as well and have done a few dry malt extract recipes but know a bunch of folks that use grains exclusively. You get a much wider variety of options available using something other than extract. Cheers...
yea, I'm used half grains in my last brew and felt more like a brewer. The further you get into this, the more you realize how behind you are, but the challenge is the fun of it. I'm going exclusively with grain on this next brew.
American Homebrewers Association (AHA) recognized beerlovers.com very own All-Grain Brewer as the AHA Recipe of the Week this week, 2/12/12. Dan George of Westerville, Ohio, and the Scioto Olentangy Darby Zymurgists (SODZ) created Thomas Toes Mild, Gold medal winner at the 2010 AHA National Homebrew Competition.
The class on the 31st will be all-grain. The class will begin at noon, however I will be there at 11am to begin setting up. I just emailed Jon and Adam to find out when the next 101 class will be held. I will keep you posted.
Preston, the All Grain class was great to attend - you have strong technical knowledge and a very clear presentation style, and the location that Backyard offers makes for a fun, relaxed learning environment.
I highly recommend addending the next one to anyone in the area.