I've recently made the transition to Mash Brewing. Pretty easy if you are
organised. I set up my mash and leave it to do it's thing while at
church...don't laugh. When I get home it's all ready to sparge and boil etc.
Try [url]www.howtobrew.com[/url] for a good insight on how to do it. I bought the
hardcover book and have had no problems. I was all set to step mash but time
constraints made me do infusion instead. As far as the difference between
step and infusio recipies, it depends on what you are brewing. Some beers
are very finicky about maltose and dextrins in the wort. Most Ales you'll
hardly notice the difference as long as you maintain the correct
temperature.

Give it a go, what have you got to lose?

holmbrew <jason@holmbrew.org> wrote in message
news:cgqf7a$mck$1@news.xmission.com...[color=blue]
> So, I want to make the transition into All-grain brewing, but I and a
> bit conflicted about the whole infusion & step mash things.
>
> I have a few questions that none of my textual references seem to answer:
>
> 1. The step process seems like a bit of a pain and I am wondering if it
> really makes all the difference.
>
> 2. Can I successfully take a "step-mashing" recipe and do an infusion?
> Will it change it that much?
>
> 3. Is it worth buy grain in bulk and what is a pretty good one to have
> on-hand in volume? Crystal?
>
> --
> holmbrew[/color]