Clibit
Chris Colby is a big fan of partial mash brewing, and so am I. Here's the first article of three he's putting on his blog to state the case for partial mashing...

http://beerandwinejournal.com/p-mash-positives/#more-4900

It's very flexible. You can use a bit of base grain and lots of extract, or a little extract and lots of base grain, or something in between. And the base grain means you can add any grain or adjunct to the recipe. You can brew indoors on your cooker. It's quick and easy and you don't need fancy equipment. 
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Northern Brewster
Clibit wrote:
Chris Colby is a big fan of partial mash brewing, and so am I. Here's the first article of three he's putting on his blog to state the case for partial mashing...

http://beerandwinejournal.com/p-mash-positives/#more-4900

It's very flexible. You can use a bit of base grain and lots of extract, or a little extract and lots of base grain, or something in between. And the base grain means you can add any grain or adjunct to the recipe. You can brew indoors on your cooker. It's quick and easy and you don't need fancy equipment. 


I have to admit that I've been wary of partial mash brewing in that I would be worried about the kit type twang. Is this concern justified or does the resulting beer taste like an ag brew?
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Gregles
Northern Brewster wrote:
I have to admit that I've been wary of partial mash brewing in that I would be worried about the kit type twang. Is this concern justified or does the resulting beer taste like an ag brew?


I went from kits to partial mash, thanks to Phil, and there is a world of difference. The extract beers are excellent, probably indistinguishable from all grain tbh.
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Robert

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HisDudeness
I agree the main reason I have stuck with AG though is the difference in cost, extract is still relatively expensive
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Clibit
Northern Brewster wrote:
I have to admit that I've been wary of partial mash brewing in that I would be worried about the kit type twang. Is this concern justified or does the resulting beer taste like an ag brew?


To quote the article:

"Partial mashing is a great alternative method of homebrewing. For an all-grain brewer, it offers the ability to brew a batch of beer inside (if you normally brew outside), and the quality of the beer is indistinguishable from all-grain."

This has been my experience, using DME for around half the base malt weight. And I actually feel PM brews are more consistent, and tend to be clearer.
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Halfacrem
Never say never, but I can't at the moment forgive Malt Extract for giving me so many beers I didn't enjoy [smile]. No doubt partial mashes work, but I'm not yet ready to accept this...!
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