What's the natural progression to move from extracts to all-grain?

I've been reading about all-grain techniques recently, but I haven't even opened the first bottle from my first batch...do most guys stick with extracts for a while, and then switch?

I don't think there is a natural progression. Its really boils down to what type of person you are. I never did make extract beer. By the time I discovered beer brewing, I had already made lots of wine and mead and I wanted something a little more challenging, so I started brewing all grain. As Wild said, there are home brewers who never have, and never will, switch to all grain. They are completely happy with the beer they are making, and even happier that they don't have to spend all day making it!
If you haven't even popped a beer on your first extract batch yet, I'd suggest getting a few more batches of beer under your belt first, before making the move to all grain. Then, if the bug has still got you, buy a 5 gallon Igloo cooler and convert it into a mash tun. You can make the conversion pretty cheap to start off with.


Cheers,
Dave

I skipped the extract, started all grain, it is not cost effective and also am a wine maker. Needed something to keep me from playing with my wine.

Well I'm the type that wants to create my own recipes, and expand my beer making ability. Extracts, though a GREAT way to get introduced to the craft, kind of limit your ability to be creative with brewing.

I plan on doing a couple more extract batches, then I'll feel comfortable enough with the process to try AG.

Thanks for the replies.