13 October 2010

To brew or not to brew...

Is it better to brew with extract or to not brew at all?  Well, I was sick and tired of not brewing anything and decided to bust something out that was quick and dirty.  Our supply of drinkable homebrews was dwindling down to the dregs and someone had to act.  While The Saint has vowed not to drink any of my corner-cutting concoction, I'm just glad to have something fermenting in the basement.  Don't judge me.  

I'll let you know how it turns out.

-The Zealot

5 comments:

  1. Actually I have been thinking about the merits of extract brew and really it is the most consistent way to possibly reproduce the same beer over and over. Even if quality it may be a great way to do controlled testing of new yeast strains and new varieties of hops to see if we want to use them in the all-grain batches.

    I saw that you used Wyeast 3787, a yeast I have been meaning try, and by using it in a controlled way we can get a good grasp or its specific flavors and character. I believe even our good friend Jess Caudill uses extracts for his laboratory work at Wyeast.

    I guess... pour one for me?

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  2. Hey, there's nothing wrong with brewing from extract.

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  3. I don't know about "nothing wrong"... but I can see it as a tool for a certain job.

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  4. Ship me a glass when it's done, and I'll tell you whether or not you should have used extract. And ship me one of those hats.

    Oh, heck, just ship me yourselves.

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  5. I guess it's more of a hybrid. I started with a mini-mash.

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