March 2011

Monthly Meeting Minutes will be posted here.

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Steve Brown
Brewmaster
Posts: 754
Joined: Mon Jan 12, 2009 1:55 am
Location: Lawrence, KS

March 2011

#1 Post by Steve Brown » Fri Mar 11, 2011 3:31 am

LBG Minutes – March 2011

Tasting
This month’s tasting featured IPAs and IIPAs. “They’re about the hops.” Otherwise, there’s a broad overlap between the categories. Generally, IPAs are up to about 6%ABV and IIPAs run 6% to 8.5% (and up). The basic history is that IPAs were developed by the British so that beer could survive the voyage from England to India. A higher alcohol content as well as the preservative properties of increased hops allowed the beer to make the voyage without spoiling. In America, these properties were made bigger – stronger beer with more hops; west coast IPAs use even more hops. (More hops!!)
Methods for increasing hop utilization include a vigorous boil, and using late additions of extract for extract/partial mash brewers. Hop flavor and aroma can be increased by “hop bursting,” continuous additions, using a hop back, first wort hopping, priming with hops, making a tea/extract, and serving through a randall.
The overwhelming consensus is that dry-hopping is a major positive factor! IPAs should be consumed fresh as oxidation is a particularly bad contrast for IPA flavors.
The three samples were:
1) An LBG homebrew by Henry Brown, 7.6% ABC using Simcoe, Centennial, and Cascade hops; dry-hopped with Cascade.
2) Founder’s Centennial, 7.2%, 65IBU
3) Southern Tier IPA, 7.3%

Seminar
Lee gave a seminar on Kvass with a tasty example provided by Lee and Mikey with rye bread made by Mikey. Kvass “is very much a liquid bread” with Russian origins and a long history of 1000+ years. It’s traditionally 1%ABV or less, made from stale rye bread, and has lots of vitamins and nutrients. Having no actual yeast, it relies on spontaneous fermentation. The example was made with 100% rye bread, malted rye, some flaked rye, and just a pinch of hops. It given a long, slow mash, and was started with about a quarter teaspoon of baker’s yeast (such as Red Star). Finished about 4-5%ABV. The recent issue of BYO has three recipes to get you started.

Business Meeting
Clean-up was by Joe, Henry, and others. Thanks!

New people:
Ed and _____ from ZZHops in Lees Summit, MO.
Patrick, new brewer
Kevin Hanson, brewing about 3 years
Frank, brewing about 1 ½ years, wine and beer

Treasurer – 92 paid members

Library – new guild policy; all the books are accounted for, except for Ted’s

Officers’ executive meeting – funding approved included: $250/year - library budget; $200/year - QM maintenance budget; $200 - Mayfest host; $1600 – brewfest music

Upcoming events:
May 7 – Mayfest at Beldon’s
May 14 – Pints for Pets, Humane Society Fundraiser; will be accepting beer and food (sides) donations. Successful fundraiser with food, beverages, and entertainment. Woof!
June TBD - Weston tour, gallery show

Announcements
23rd Street Brewery competition entries due April 15 for April 20th judging. Info in the members section of the forum.
April 30 – Parkville Microbrew Fest, Parkville, MO.

Congratulations to LBG members who medaled in the KC brew competition! Angelo, Dan Herder, George, Chuck. [PM the details and I’ll include them, or post in the open section for more widespread recognition.]
Life begins at 100. 100 IBUs, that is!

"Hard work may not kill you - but why take the chance." -- B. Franklin

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