« on: March 20, 2014, 05:23:06 PM »
I made some pretty good beers with extract/steeping grains. But you have so much more freedom and control with AG. Most extracts aren't as fermentable and even the palest have varying amounts of crystal/dextrin present, which can be difficult to judge as you add your own specialty malts. The control you have by choosing your own malts and mashing them at the temp you want just can't be duplicated with extract for many styles. You can control your own water chemistry with AG as opposed to extract, where the manufacturer has decided that for you.