When extract feels limiting, all-grain is the next step — you mash the grains yourself and control the wort from scratch. A cooler-based mash tun with a false bottom, a counterflow wort chiller to cool fast (less cold-break haze), a glass carboy for clean fermentation, and a hydrometer to read the sugar. Better beer, more control, more fun.
Plans
Choose a plan that fits your needs and budget
Item List
5Mash & Chill
2 items
Ferment & Measure
2 itemsGrain
1 items| Item | Category | Specs | Qty | Price | Link |
|---|---|---|---|---|---|
 | Emergency Food | Malt2-row Weight10 lb | 1 | $24 | View Shop |
Plan Totals$321
Ferment & Measure
2Total$321
FAQ
Common questions about this kit
What is the mash?
Steeping crushed malted grain in hot water (about 152F) for an hour so the enzymes convert starches to fermentable sugars. The resulting sweet liquid is the wort. Temperature controls body — higher mash, fuller beer.
Why a wort chiller?
Cooling the wort fast from boiling to pitching temp (68F) reduces haze-causing proteins (cold break) and gets you out of the danger zone where bacteria thrive. Faster cooling is clearer, safer beer.
Why a glass carboy over a bucket?
Glass (and better PET) is impermeable to oxygen and easy to sanitize, and you can see the fermentation. Buckets scratch and hide crud. For secondary fermentation and conditioning, glass is the standard.
What does a hydrometer read?
The density of the wort (specific gravity), which tells you the sugar content. The drop from original gravity to final gravity is the alcohol you made. It is the one number that proves fermentation finished.
User Reviews
5.0 / 5.0
All-grain brewing and my kitchen share the temperature-is-flavor gospel — the mash temp controls body the way a sear controls a steak. A counterflow chiller for cold break is the pro move, agreed.