For us, for the Chicago Branch, and for many other home brewers around the world, making the step into brewing itself, is one thing. Making the leap into all-grain brewing is a much more daunting and oftentimes unattainable and simply out of scope based on the complex write ups that many books and websites have. After a few discussions with local home brewers, I had a small idea of what was going on, but not enough understanding to move forward. I have recently been shown a website that captures the idea of all-grain brewing in an incredibly accessible way.
You can find the link ::here
Some key things to consider is that the brewing world sometimes finds itself caught up in its process description (read, sparging, lautering, striking, pitching, primary, secondary, wort, etc.) and doesn't give the opportunity to allow outsiders to focus on the actual how and why of brewing. This link breaks a lot of those things down for you really well. For instance, Striking is based on Strike Water, which is the heated water that is mixed with the grains originally that lead to the breakdown of the sugar enzymes while in the mash tun. Striking is the action of "putting the water into the mash tun," essentially.
In other words, just read it. It's awesome and it will make you want to drive immediately to the brew store and start all-grain today.
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