Malt extract tends to get a bad rap. Some assume brewing with grains will automatically create better beer, which isnâ€™t necessarily the case.
Sure you have more control over the brewing process and access to additional ingredients when undertaking the mash, but that is not to say that delicious, award-winning beers arenâ€™t made with extract. Just take a look at past National Homebrew Competition winners.
Much of this stigma surrounding extract may stem from the fact that it is the standard entry-level brewing process. But, perhaps the beer you deemed sub-par was not due to malt extract, but rather amateur brewing processes or malt extract past its prime.
The point is, malt extract does not automatically knock a homebrew down a notch below mashed brews. In fact, many grain brewers use extracts for starter wort, to hit an undershot gravity, or compensate for fermentables in a high gravity batch.
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