Got a couple of friends who have been doing all grain in NYC apartments for a year or so -- which strikes me as an unnecessarily high degree of difficulty -- and I've just started into it myself. Have a batch of dark, belgian-style strong ale about to move to a secondary, and heading out to get supplies for #2 this afternoon. Think partial grain is as far as I may be willing to take this in a fourth-floor walkup, but we'll see....
