Well guys, I started carbonating my Munich Helles yesterday morning. Should be ready to try tonight or tomorrow.
I used JZ's recipe from Brewing Clasic Styles. Fermented primary for two weeks at 50 degrees, transferred to secondary and let it sit three more weeks. Then, transferred to kegs (10 gallon batch) and gased it just to pressure. Then let it sit at 40 degrees for another two weeks. And now it's carbonating.
I sure hope it is worth all this....... Lagers are a bit of a pain. But if it's good, then all is good.
Hey guys, I live in Sequim, Wa. About as northwest as northwest can get in this great country of ours. (except Alaska) Anyway, planning to visit a friend in Gaithersburg, Md, sometime this summer. Would love to combine with meeting some home brewers for the East Coast. Any events going on in Montgomery County? Or within an hour or so of Gaithersburg/Rockville?
I am excited, because Dogfish Head now has a place there.
Our home brew club presented a demonstration brew at a local farmers market over the weekend. I'm the only one doing all grain brewing, so we decided to do an extract brew. (plus we only had three hours)
So a guy comes up to our booth, who obviously knew a little about brewing. We were steeping the grains at that point. (crystal 20, 60, and some Victory) The guy was stating that steeping during an extract brew is the same as mashing during an all grain batch.
I tend to disagree, because I know some grains just can't be steeped.
The North Olympic Brewers Guild will be doing a home brew demonstration at the Port Angeles, Wash. farmers market on May 15th. We are promoting our club, and the LHBS. If you are in the area, come on down and say hi.
I find myself with about 70 pounds of Munich malt. all light. Anyone got a good recipe to use this as a base malt for a 10 gallon system. I'm looking to use 20-25 of the Munich per batch. I have a pretty good selection of specialty malts, so all suggestions are welcome......
My favorite beer styles are Ambers, IPA's, Reds. But would sure like to try a lager, but Munich is probably to dark for that, eh?