tag:blogger.com,1999:blog-4248546133851524141.post3456076920519800508..comments2024-03-06T01:07:19.350-06:00Comments on Northern Brewer: The Blog: The Joy of Extract BrewingNorthern Brewerhttp://www.blogger.com/profile/16222528236289165512noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4248546133851524141.post-4235754196388872582011-07-01T17:04:41.625-05:002011-07-01T17:04:41.625-05:00Patience with temperature points was my biggest fl...Patience with temperature points was my biggest flaw with extract brewing, before I went all-grain.<br /><br />The expectation among many startup extract brewers is that all the temperature-specific work is done for them. Knowing that adding the appropriate portion of fresh extract at 212 degrees F. & stirring well is most of the battle will eliminate most 'extract twang'. Water profiles matter a bit too, but that's likely to scare off potential beginners.<br /><br />The truth is that temperature in the boil & fermentation make a bigger difference in finished beer quality than any other recipe factor. Oh, and don't load up on the sweet-smelling caramel malts! Remember, that Gold or Amber malt already has some caramel, and if you go for Munich you're sitting pretty.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-20965347534278117512011-07-01T16:46:03.205-05:002011-07-01T16:46:03.205-05:00Every year I brew at least one batch of my favorit...Every year I brew at least one batch of my favorite extract beer, the Patersbier kit. When you've got a yeast as amazing as the Trappist High Gravity, who needs a complicated mash schedule? And really, isn't the ultimate technical goal of brewing consistency? What's more consistent than malt extract? Every brewer should pride themselves on their extract brewing abilities.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-78625085297127707792011-07-01T14:14:45.009-05:002011-07-01T14:14:45.009-05:00Anonymous, thanks for sharing the great story! Ext...Anonymous, thanks for sharing the great story! Extract or grain can be made into great beer in the hands of a good brewer.Timhttps://www.blogger.com/profile/14445621536843956069noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-9831505931063103422011-07-01T09:37:58.186-05:002011-07-01T09:37:58.186-05:00@Anonymous - Thanks for your comments; your story ...@Anonymous - Thanks for your comments; your story is very cool. I think a lot of the bad rap extract-based homebrew gets is because it's the way beginners make beer, before they get a grip on things like pitch rate, temp control, etc. Once you have a handle on those things and know how to work with or around the limitations imposed by extract (fixed fermentability, etc.) I think you can brew great beer. And ultimately we're doing this for personal enjoyment, right?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-1194703421458492362011-07-01T08:58:33.501-05:002011-07-01T08:58:33.501-05:00When I first started brewing I rushed to become an...When I first started brewing I rushed to become an all grain brewer. I thought that was the natural order of things and that all real brewers were extract brewers. I never really enjoyed all gran brewing, more complicated, more time consuming, more ways to mess up, so I quit brewing. Years later I have come back to extract brewing. I love it. I brew good beer that my friends and I like to drink. I don't think I will go back to all grain.Anonymousnoreply@blogger.com