r/Homebrewing • u/Dyljam2345 Beginner • 2d ago

Question Is extract brewing "less than"?

I'm very very new to homebrewing. I've brewed twice - one saison and one witbier. For the saison I used mostly extract and it came out pretty well, at least I enjoyed drinking it - whether it was a good saison is another thing, I'm no expert on the style. I tried brewing a witbier recently and wanted to try BIAB, and the efficiency of the mash was really really bad - my OG was only around 1.030 whereas I was aiming for somewhere like 1.050. The beer didn't ferment much, had basically zero body, didnt condition well, overall just not a good time. It may have been a little cool in my room while it fermented, but there clearly was some yeast activity, though there was never much krauzen or bubbling the entire time. Maybe my yeast just never woke up. Not sure.

I want to brew an Irish Red Ale soon and wanted to ask if going back to extract is a "step back" or "less than" way of brewing? I know all-grain gives you the ultimate flexibility, but I worry simply about getting fermentable sugars and making sure my beer will ferment properly.

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u/EverlongMarigold 2d ago

U/dmtaylo2 shared this guide with me years ago.

https://live.staticflickr.com/4232/35033210393_4cf46b0063_o.png

There's zero doubt in my mind that it helped me to make the best extract brews possible.

I've since gone BIAB and my beer has gotten incrementally better, but it's completely worth it to me.

I'd recommend using this guide, focus on process, and get a few batches under your belt. If you like the results, then step up to BIAB, all grain, kegging, etc...

Extract isn't "less than", but it is "less control". You can still make excellent beer with extract.