Subject: Mashers vs Extractors
Date: 1992-04-09 13:57:37 GMT
What a great subject to heat up the net!
When I started brewing in 1985 I joined the Brews Brothers club in Seattle, and
eager to meet the members I introduced myself to one saying I was making beers
using extracts. This member (now in AA I hear) said: "SH*T, when are you
going to make REAL beer!". Later, another member said "Making extract beer
is like making Swiss Miss chocolate to drink."
So, when an all extract (powder I think) ale won the top score at a club
tasting in the summer of 85 I was vindicated and some oldsters were educated.
Having said all that, I have to say that I spent a year making extracts and
then extract/small mashes until I got comfortable with all grain. Through
the club the malt is 50 cents or less per pound. There is a big difference
in the quality of taste, mainly in the BODY or mouth feel of the beer. There
is also more control available to me.
Finally, having stated that, remember that Wyeast (the company) was not
around in 1985-86 and the liquid cultures REALLY picked up the quality of the
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