Franconian Beer Message Board
Extract versus full mash |
| Posted by Fred Waltman on 2013-09-26 21:46:45 |
| The problem with comparing (American) homebrew made from extract and that made all grain is by and large extract is used by beginning brewers and all grain is for more acomplshed brewers. People say "my extract brews were kind of lame but my all grain ones rock" but they forget that in addition to all grain they are doing things like yeast starts, full boils, improved temperature control, etc. etc. -- all of which will improve the beer. I have had some very good extract beers -- including one brewed by my Dad and brother that won a Gold at the National Homebrew Competition (the judges were shocked to find out it was extract -- I think they wanted to take their votes back :) ) But it used quality (unhopped) extract, they had a massive yeast starter (#1 problem with homebrewers in generally underpitching) and it was fermented in a fridge with a temperature controller. My guess the Franconia breweries using extract are just trying to get the starting gravity up for a stong bock and their system can't handle the amount of grain required. I've run across a few commercial brewpubs in the US that are all extract but they mostly are in places where shipping is very expensive (up in mountains, for example) |
| Followups: |
 Extract versus full mash by Nick B. on 2013-09-27 00:08:19 |
| Extract versus full mash by TreinJan on 2013-09-27 00:35:10 |
| Extract versus full mash by Nick B. on 2013-09-27 05:27:48 |
| Extract versus full mash by Nick B. on 2013-09-27 05:30:42 |