February 2019 – Meeting Minutes
February Meeting Minutes
02/12/2019
Club Updates by Will
- Officer’s meeting is open to everyone for the club after the meeting. Meet at St. Stephen’s Green in downtown Mountain View
- New time: Officers will meet at 7:00, finish by 7:30-7:45 then everyone welcome
- Will can’t get enough of their Tuesday chicken curry BOGO special
- Club dues are due: raised by $5. Single: $30, $40 for couples
- New members get a shirt
- Pay Scott S., PayPal is an option – see him for details
- Cal State Comp is now closed
- If you registered for NHC, must pay & accept by 2/14
- A women’s brew-in is planned – details forthcoming
- Battle of the Brew Clubs happened this past weekend
- Many clubs present – everyone brewed on front patio in front of Freewheel Brewing in RWC
- Scott A. brewed and amber/rye ale, Victory malt was required
- Perfected his “reverse decoction” technique 🙂
- Anil brewed a pale ale
- Group introductions from everyone
- Welcome to first-time guest Mark S.
- Lori will become a new BJCP judge
Beer Break & Bottling Demo
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Howard and Scott S. demoed bottling filling and packaging techniques for competition
Education Session by John W.:
“Lacto, Pedio & Brett – Oh My!” – Sour and Funky Beers
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Three general categories:
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Brettanomyces (Brett)
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Yeast
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Flavors: Barnyard funk, smoky, goaty, tart
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Will ferment everything
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Lactobacillus (Lacto)
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Bacteria
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Clean Sour
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Flavors: Lactic Acid, Diacetyl
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Used for Berliner Weisse, Gose
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Great for kettle sours
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Pediococcus (Pedio)
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Bacteria
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Funky Sour
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Used in Flanders Red
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Will result in viscous ropiness (aka ‘sick’) – can be cleaned up with Brett
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Technique summaries:
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Kettle Sour
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Slow Sour Gueuze
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100% All Brett
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Cleaning techniques
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Steel & glass can be sanitized
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Plastic, rubber and other porous material – keep separate
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Go to https://wortsofwisdom.org/
brewology/ for the presentation slides