What's The Difference Between Extract and All Grain Brewing?

In this video I go over the differences and benefits of all grain and extract brewing methods.
Brewery equipment shown in this series:
Northern Brewer Grain Mill: amzn.to/39psM5o
5 Gallon Keg Kit: amzn.to/2UCV4oN
Growler Werks: amzn.to/39pjfLz
Mini Keg: amzn.to/31JyLzq
CO2 Bottle Filler Tap Wand: amzn.to/2UEfnlK
Large Brew Kettle: amzn.to/37hddet
Stainless Steel tables: amzn.to/2UBRsn3
Red Wine Corker: amzn.to/2HakhyV
StarSan Sanitizer: amzn.to/37hdDl3
Big Brew fermenter: amzn.to/2Hcmqu8
Reverse Vacuum Filtered Coffee Maker: amzn.to/31GEqGg
Reusable Coffee filters: amzn.to/2OJE1gV
Tabletop Butane Burner: amzn.to/38hEkrd
Comments or suggestions: [e-mail]
Here is the equipment I record on:
Canon EOS-R: amzn.to/2tHs7Ng
Canon 10mm-18mm Lens: amzn.to/2SxsBy6
Rode NGT-2 Shotgun Mic: amzn.to/2UFkP7S
Sennheiser Wireless Lavalier Mic: amzn.to/2tPgPGY
Voiceover Shure SM7B: amzn.to/2HdnJc8

[@pavelv9651]

Hi. This is a very informative video. I am doing my reasearch via internet and books (started with Palmer's bible) because I want to get in to homebrewing. Your video is condensed enough to be valuable and still entertraining to not get bored like reading 500 pages. My short term goal is to brew some nice IPA and because the topic is rather complex I will take your advice and start with extract brewing. Please, keep going. Good job.

[@oscarleon8026]

Pavel V same boat here. First time brewer. Barely getting the equipment. Good luck man!

[@michaeljames3509]

Homebrew books, instructions and recipes are based on the way that distillers beer and Prohibition beer are produced. The single temperature infusion brewing method and all grain produces home made, distillers beer. Malt syrup produces authentic Prohibition beer. A bunch of advertisers back in the 70s invented CAMRA and they renamed distillers beer and Prohibition beer, real ale.
It is chemically and enzymatically impossible to produce ale and lager by soaking malt at one temperature. Strike and target temperature are useless for producing ale and lager due to the way that enzymes work. To produce ale and lager with the homebrew method malt would need to contain magical properties in order for low temperature activated enzymes to work during a single, high temperature rest without denaturing, which is impossible. The high temperature rest denatures enzymes that are needed for making ale and lager. The brewing method leads brewers to believe that ale and lager can be produced, quickly. An entirely different brewing method and under modified, low protein, malt are used for producing ale and lager.
Syrup is produced by professionals and it produces a consistent, final product. The malt used in all grain homebrewing is used to make malt syrup. The malt didn't reach brewers grade standard and it was turned into syrup, otherwise, the malt would have been purchased by breweries. The finish of syrup beer and all grain homebrew are similar due to the malt being the same.
I'm not sure what Palmers bible is or the connection it has with producing ale and lager. The books that explain how ale and lager are produced are expensive. Wulf's 1958 and 1959 journals are the best books, but they are very expensive, deClerks books aren't as expensive. Abstracts from the IOB are free, online and they are interesting to read. In the 19th century the IOB made malt, modern. The IOB performs tests on malt, yeast and fermentation and they invented the malt spec sheet.
Click on Gladfield's website and find American Malt, the spec sheet for the malt is on the page. Part way down on the spec sheet is Kolbach. The Kolbach number determines level of modification and malt, 40 Kolbach and lower is under modified. Under modified, malt is much richer in enzyme content than high modified, malt. The protein content in malt should be less than 10 percent, the less protein, the more sugar in malt. Homebrew malt can be as high as 52 Kolbach and high as 16 percent protein. The higher the Kolbach number and protein content, the less suitable the malt is for producing ale and lager, that is the reason why the malt is used in grain distillation. The malt contains mostly Alpha, which produces glucose, and that's all that is required for making whiskey.
When a recipe recommends purchasing two row, pale malt without indicating on the recipe the malthouse that produced the malt, do not purchase the malt. When the malthouse is known, the malt spec sheet for the malt can be obtained and referred to. A malt spec sheet comes with each bag of malt and it is used for determining the quality of malt before it is purchased.
Weyermann floor malt and Gladfield's American Malt are under modified. To take advantage of the rich malt, at the least, a three temperature, step mash method should be used, which produces pseudo ale and lager. To take full advantage of the malt a triple decoction method is used, which produces authentic ale and lager.
To produce authentic Prohibition beer use high grade syrup. Purchase hops that have the Beta percentage listed on the container. Without knowing the percentage of Beta, the quality of hops cannot be determined. The Alpha and Beta numbers should be within a decimal point. The closer the numbers, the finer and more balanced the hop.
Skim off hot break as it forms and continue to remove hot break until it drastically reduces before adding hops. Less hops are needed because the extract is cleaner. Skim off second break, as well.

[@Lopdog0218]

you didn't mention BIAB; that would make the process more feasible

[@michaeljames3509]

Starch doesn't convert to sugar. Conversion has nothing to do with starch. Beta amylase is responsible for conversion which occurs at 60C. Beta converts simple sugar, glucose released when Alpha liquefies amylose, turning the sugar into complex types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. The step is skipped in homebrewing because high modified, malt is deficient in Beta and an Alpha-Beta enzyme mixture has to be added to the malt for conversion to occur, an extra step is required in the brewing process, the fermentation cycle extends a week to two weeks and a secondary fermenter is needed. When conversion occurs, secondary fermentation takes place. Beer doesn't need to be primed with sugar or injected with CO2 when conversion occurs, beer naturally carbonates during conditioning due to maltotriose. Natural carbonation is much finer than bubbles from artificial means.
Off flavors develop during fermentation and conditioning and they are caused by chemically imbalanced, sugar imbalanced and unstable, extract, which are produced by the single temperature infusion brewing method.
To learn how ale and lager are produced start with deClerks books.