National event to increase Mead awareness and foster camaraderie among Mead-makers.

First organized in 2002 by the American Homebrewers Association (AHA), Mead Day is a national event to increase mead awareness and foster camaraderie among mead-makers. Homebrewers around the world are encouraged to invite friends and family to celebrate Mead Day by making Mead (or other fermentable beverages) together.

Bring your equipment and ingredients for a fun filled day.

March 2, 2010 - Munich Helles

So I really liked a Stoudt's Gold that I bought as part of a mixed case last time I visited my folks in Pennsylvania. This beer is a Munich Helles style lager and is the opposite of a Pilsner, it is malt accented and hops only help balance the malt. It is a somewhat sweet (from pilsner malt) malty light lager. Since I enjoyed the decoction process the week before, I decided to see if I could find some undermodified pilsner malt for a batch. While picking up Dredhop entries in Ft Collins, I found that they had a sack of undermodified bohemian pilsner malt.

February 20, 2010 - Munich Dunkel

On February 20th I brewed a Munich Dunkel using a decoction mash and 100% Munich Malt. This is the first decoction mash I've done since diving into the BJCP study cycle that has caused me to delve much deeper into brewing books.

This recipe consisted of 23lbs of grain, 78% Munich 10l and 22% Munich 25l. I dove into a decoction mash hoping to both maximize the extract from munich malt and get the 'beguiling maltiness" described in Greg Noonan's "New Brewing Lager Beer".

I brewed an American Amber Ale last week and have been too busy with my day job to blog about it till today. I transfered to secondary today and my gravity has dropped from 1.052 to 1.022, I plan to finish slightly below 1.010.

My grain bill

• 18.5 lbs Maris Otter (Crisp)
• 2 lbs Munich Malt - 10l
• 2 lbs Victory Malt
• 1.5 lbs Crystal Malt 40l
• 1 lbs Special Roast

I was going for a more toasty flavor as opposed to a caramel hence the victory and special roast.

Mash
I did a single infusion mash, I was aiming for 154, but over stirred and mashed at 152.

Hey, Ive been looking to start homebrewing for while now but I don't have a good place in my apartment to brew or ferment. Is there anyone who might be interested in taking on a inexperienced homebrewer to brew with them? I would be glad to do any needed grunt work and would be glad to help buy supplies if anyones willing to take me in and help show me the ropes.