I did extract for 15 years and have been doing all grain for the last 16 or so.
Once gather the equipment, all grain is a much more rewarding experience.
At least to me.
If you brew Pilsners, as I do for the summer, it is really your only option.
Cheers,
knewshound
I agree, I will only do all grain now usually in 10gal batches since I know have the right equipment. I’m more a fan of German and Belgian beers to to be honest, extract brews on the various styles just aren’t as good. Having the added control that full mashing allows produces a superior product.
That said, even an extract brew can produce a commercial quality suds so those interested in the hobby shouldn’t be turned off.
Process is everything......