Pat Casey
Well-Known Member
- Joined
- 23/3/04
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I have not done any brewing demonstrations for a while. The next will be on Saturday May 29 at Absolute Homebrew, St Marys, NSW.
However, for anyone intending to come what would be the more useful for your brewing, all grain or a partial? For a partial it would be a 1.7 kg can kit plus 2.5 kg of grain done as a brew in the bag. Here are some partial mash recipes as examples.
With past all grain demonstrations I have found that unless someone has already decided they want to brew all grain, then most people find an all grain demonstration not that relevent to their own brewing. They want to develop their brewing, but all grain is too big a step up. They are not in a postion to commit the extra time, or the money for the equipment. They want a smaller step.
An all grain demonstration is also quite time consuming. Even taking short-cuts there is still a lot of hanging around.
As for beer quality goes, a well produced wort that is 50% grain and which is then properly fermented gives a far better beer than a poorly produced all grain wort which has a dried yeast thrown at it. It is also a lot easier to brew.
So opinions please, all grain or partial? Maybe say something about where you are with your brewing.
Pat
Absolute Homebrew
Casey's Beer
However, for anyone intending to come what would be the more useful for your brewing, all grain or a partial? For a partial it would be a 1.7 kg can kit plus 2.5 kg of grain done as a brew in the bag. Here are some partial mash recipes as examples.
With past all grain demonstrations I have found that unless someone has already decided they want to brew all grain, then most people find an all grain demonstration not that relevent to their own brewing. They want to develop their brewing, but all grain is too big a step up. They are not in a postion to commit the extra time, or the money for the equipment. They want a smaller step.
An all grain demonstration is also quite time consuming. Even taking short-cuts there is still a lot of hanging around.
As for beer quality goes, a well produced wort that is 50% grain and which is then properly fermented gives a far better beer than a poorly produced all grain wort which has a dried yeast thrown at it. It is also a lot easier to brew.
So opinions please, all grain or partial? Maybe say something about where you are with your brewing.
Pat
Absolute Homebrew
Casey's Beer