New Member Here — Excited to Start Brewing

Introductions / Brewer Bios
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Hi everyone Just joined the forum and wanted to say hello :waving_hand: I am a newer homebrewer with a few extract batches under my belt and I’m starting to plan my move into all-grain brewing. I have been reading a lot here already and there’s a ton of great info.Looking forward to learning more sharing progress and probably asking some beginner questions along the way. Thanks for having me!Cheers :clinking_beer_mugs:

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Welcome aboard! Ask away anytime. There are a lot of knowledgeable people on this forum willing to help you.

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Hi noony! Welcome to the forum. Have you considered how you want to implement all grain? You can go anywhere from Cheap’n’Easy to a full blown all in one system with all the bells and whistles.

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Welcome! I’ll echo Denny’s remarks - there are so many ways to do all-grain.

I’ll add that you can get excellent beer with any of them, especially once you get your system dialed in. I delayed my switch to all-grain for probably longer than necessary, because I was intimidated by the (at the time) dominant if unintentional messaging online that you needed to be a homeowner with a two car garage and the space for a custom-built three-tier system in order to dip into all-grain brewing. Once I learned there were other methods, I lost all hesitation and dove into batch sparging (and years later transitioned to an electronic all-in-one). Although the most visible methods have changed (I would say all-in-ones have replaced three-tier systems in visibility), find the system that’s right for you and your lifestyle! The great thing is that you’ll find brewers of all types here. Some are doing stove-top gallon batches, some are doing three-tier systems, some are doing all-in-ones, etc.

Have fun on your brewing journey!

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Ditto everyone else’s comments.

Personally, I hang out on the Cheap-n-Easy / DIY end of the spectrum. I do stove-top¹ brew-in-a-bag² and have settled on 5 and 10 liters as my standard batch sizes³.

Smaller batches are cheaper and don’t require much specialized equipment.

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¹ - I also have an induction cooker that I can setup outside if the kitchen is occupied.

² - BIAB is really a misnomer — it should be called mash-in-a-bag, but :man_shrugging:.

³ - These are basically quarter- and half-batches compared to the normal 5-gallon batch.

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