What is different about all-grain brewing, as opposed to other types of brewing?

Question

This comes from another answer I received. I am starting to brew my own beer, and 'all-grain' brewing seems to be a step (or two) up from where I am. I am searching on the internet but am finding conflicting info. Thanks in advance.

(Sorry I meant "what is the DIFFERENCE, not different)

Answer 1

Basically, in all grain brewing you are not using extracts to create the wort, you use grains/malts.

Typically this is done by letting the crushed grains sit in hot water (about 150 - 160 degrees F) for an hour or so. This will convert the starches in the grains into fermentable sugars, thus creating wort (this process is known as "mashing"). From that point, the brewing process is exactly the same as extract brewing.

See here for more detailed info:

http://www.howtobrew.com/section3/index.html

Answer 2

I've been brewing for eight years and switched over t all agrain about a year and a half ago. In my opinion, the biggest difference between extractand all grain brewing is that you blow an entire day brewing all grain. That's about it.

If you can't brew a good beer with extract, going all grain isn't going to help you.

The only difference in the beers is the color. You can't brew a very light colored beer with extract.

Answer 3

I'm not sure what you mean by "all -grain."

I've done a few batches at home and I'm approaching the intermediate stage... it feels the same in a way as working in a kit.
You know; you steep grains in 160 deg water, add malt extract, flavoring, hops, dextrose, etc.

I'm thinking all-grain is just another way of saying it's not a "quick-beer."

Answer 4

flavor