Help for us all-grainers

February 10, 2009 | By | Comments (6)


I just copied this encouraging emoticon from a website I can’t believe I haven’t found before:, givers of free advice and dispensers of sudsy enthusiasm for all attempts to make beer at home.

As you may know from a previous Team Beer post, we are soon going to try what we thought few sane home brewers had done before, at least not in the modern era: make beer from whole grains and flowers (wheat, barley, hops). We’ve been getting slightly anxious about it, but Rick LaFrentz, our Beerless Leader (and Sunset’s head gardener), has kept a cool head and a que sera, sera smile as we’ve moved into what we thought were fairly uncharted waters.

They’re not. Here on unfurls a whole forum addressed to makers of AG brews—All-Grain brews. “Attention new all grain brewers!” booms one post, from senior member RichBrewer of Colorado. He’s advising us to use plenty of water during mashing and sparging (I love the vaguely troll-like sound of beer terminology), and how to hit the temperature “sweet spot” for mashing. There are even how-to photo guides for new AG’ers, including one called Partial Mash Brewing, courtesy of Deathbrewer, in Oakland. Thanks, dude.

This site covers everything, it seems, that anyone of any skill level would want to know (or teach) about beer, from brewing wild and funky lambics to brew-tracking software. There’s even a neat little section on wine, cider, mead, and homemade soda., we’re glad we discovered you.


  1. Margo True

    Alex, no, Rick and Team Beer have not yet tried non-alcoholic beer, but we’ll put it up for discussion.

    And Rob Z, thank you for the great tips about, and Endless fun and knowledge to be gained.

    Chris, I’m glad to learn that not only is all-grain so fulfilling, but also yields leftover grain…because…we’re itching to make some homemade bread and maybe even pasta.

    February 12, 2009 at 3:36 am
  2. Chris H.

    All-grain brewing is awesome. Brews seem to be better quality, the process is more fulfilling, and you get so much more grain left over for baking!

    February 11, 2009 at 3:30 am
  3. Rob Z.

    All grain brewing is actually not all that uncommon – in fact, most brewers who call themselves “serious” completely eschew extracts in favor of all grain.

    You need to check out the communities forming at They have an incredibly active forum plus they;ve started a social network for brewers on Ning.

    As for what you guys are planning… I thought the REAL tricky bit was that you;re growing and malting your own barley. Again, loads of good information out there on how to do it right.

    While you’re at it, check out (Jamil Zainasheff is the ultimate brewing geek) and Both are full of incredibly useful, if not a bit esoteric and overly scientific, information.

    February 11, 2009 at 12:44 am
  4. Alex

    good link, thanks!
    Has Rick and Teem Beer brewed non-alcoholic beer yet?

    February 10, 2009 at 11:54 pm
  5. Andrew

    awesome! I like, hell LOVE beer and the idea of making it by myself strikes me more and more appealing… If you guys could do it and sounds like the results were amazing, thanks to Rick and the whole “team beer”, most people should be able to follow…especially in this self-sufficient economy.
    thanks again for the inspiration!

    February 10, 2009 at 9:52 pm
  6. HD

    Indeed, great site. Cheers!

    February 10, 2009 at 9:47 pm

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