Fri Feb 03, 2012 6:41 am
It absolutely makes a difference, and it's been worth it for me. I made the jump after 3 or 4 extract batches just because I was ready for a new challenge. That said, there are degrees of partial mash. I would recommend starting out with ~25% of your fermentables coming from your mash, then ramping up from there until you are into AG territory. It's a nice way to gradually make your mistakes, because you will make them. Doing a partial mash will minimize their impact while still being able to learn from them.
BDawg is much more experienced than I am, so I hesitate to disagree, but I don't worry about pH. At all. Like most things with brewing, I think you are more apt to screw something up by messing with it, unless you have a very thorough understanding of the science AND the equipment. And remember, if you are direct firing, never stop stirring.
Last edited by
Cody on Fri Feb 03, 2012 10:15 am, edited 1 time in total.
Fermenting: English Mild
Conditioning: Wild Pumpkin
Drinking: Funky Saison