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Brewers and Drinkers Around Silver Spring


February Meeting Notes

Posted by on February 28, 2015 at 6:25 PM

BADASS February 2015 Meeting Minutes

WELCOME from Captain BADASS to about 25 attendees. Thanks to Gary and Claire for hosting us . Newbies who joined in this meeting include: Terry (the “drinker”) and Nathan (the “brewer”) who just began brewing in November and Dan Mc Mullen who is sort of a new brewer…and now making an IPA. A quick spin around the room found members brewing a Belgian double dark (Bryan), a Boddington clone (Gavin), sour ciders and a Belgian dark souring (Gary), a Maibock, Rauchbier, pineapple cider, and an Irish Red (Dan), a black RyePA and ciders that will be ready this fall (Michele), a Munich dunkel, two styles of English bitter using different yeasts, and a Vienna lager (Larry). You can always contact them if you want more details.

UPCOMING EVENTS There is a section on the BADASS website noting all upcoming events. The Captain reviewed a few during the meeting: BURP Tour de Brew in Richmond  DC Homebrewers Cherry Blossom competition to register or judge; BURPs “Spirit of Free Beer” with judging at Old Line will be April 18th, with entries due April 11th.. Go to their website to sign up to be a steward or to be a judge. “Annapolis Beer Week” will be April 18 – 25. “Frederick Beer Week” will be May 29 – June 6th; and the “National Homebrewers Conference” will be held in San Diego this year June 11-13. The conference may be held in Baltimore in either 2016 or 2017 …if so local clubs will help. The “Mad Fox Barleywine Festival” is a good 2 day event held in Falls Church, with two educational sessions each day. It is walking distance from the Fall Church Metro and there is no fee.

EVENTS OR BITS OF INTEREST TO SHARE 1. Growler’s (in Gaithersburg) are selling some barrels for $150. 2. The Guild’s Holiday Party was a great success: They took in $10,400 and $7,000 of that was donated to the chosen charities! A big thanks to everyone who helped pull the BADASS/BREW table together.

CLUB NEWS We have four members (Matt, Joan, Justin, and Rich) signed up for the BJCP (Beer Judge Certification Program) course. We look for great things from them in the future.

This month’s theme was dark beer: Baltic Porters (BJCP Category 12 C), Schwarz Bier (BJCP Category 4C), and Munich Dunkel (BJCP Category 4B). We tasted Baltik “4” a Russian made beer dark lager and others.

The theme for the March meeting is Irish reds/Scottish/Irish stouts.

EDUCATION TOPIC Brian discussed the counter- flow wort chiller he made and how it worked.

Robert discussed issues related to fermentation. By sharing “what bugs him” he hoped to help other brewers avoid some potential problems. Here are a few comments from his presentation: Consider pitching rates, yeast viability, size, initial oxygen level, temperature at fermentation etc. to determine fermentation success. Dry yeast might be “good” for up to two years, but liquid yeast loses a percentage of its viability from month to month…and is often only “good” for three to four months. Home brewers probably should not pitch yeast more than three times in any one beer because there is the potential for sanitation issues each time you do it. Most home brewers under pitch. Possible issues of under pitching are: Yeast has to reproduce more (which possibly creates more off flavors), more esters are created (like a Heffeweizen), lots of diacetyl, higher fusels, as well as the increased risk of infection. Possible issues from over pitching are: lower esters, cleaner less cloudy beer, fast fermentation, and possibly a “thinner” beer since the yeast eats everything!). New brewers should be aware that pitching tables on line have very different recommendations. Another note: wild fluctuation of temperature is bad for the yeast! Stir plates help build the yeast’s viability. Lagers take lots more yeast (like 1/3 – ½ more). Ales take less yeast. During discussions Larry said he like the White Labs Chart which lists the characteristics of all their yeasts, and which beer they are for, their temperature range, their attenuation percentage, and which flavors to expect. (You can get a chart of this from the White Labs website or maybe from Maryland Homebrew.)


Categories: Monthly Meeting Notes

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