I did extract and specialty grains/mini mashes for a year, learning basic procedures, equipment and ingredients, also about beer in general. I then moved to AG and find that to be more interesting - a bigger field to run around in.
I live in Fairbanks AK and have gone back to extract / mini-mash brewing for the coldest months. Trying to heat mash and sparge water, then boil 7+ gallons of wort for 90 minutes just isn't that much fun when one is deep into the negative numbers on a thermometer. It uses a boatload of propane, too.
So, I still do both - they each have a place in my home brewery. April - October it's AG, November - March it's Extract / specialty grains.
