March 2017 – Meeting Minutes
These are the minutes from the March meeting earlier this week.
– Introduced selves and described one other thing we do other than brew
– Discussion of future presentation on ClarityFerm/gluten reduced beers
– We had some discussion of this last month
– Anecdotally some club members have made beer with ClarityFerm that gluten sensitive family and friends can drink with no issues
– Open brew sessions with a buddy
– If you are brewing, ping the email list or put it on the calendar on the website if you want people to stop by
– If you are not brewing, and feel like hanging out, check the calendar!
– NHC in Minneapolis
– Some club members are going; Will, Owen, John, Rob, maybe others
– We aren’t bringing beer or being a formal presence
– Northern California Homebrew Festival (NCHF)
– Jim S is planning
– Booth design position – open
– Food organizer position – open
– Reserve campsite if you haven’t already!!
– Freewheel Battle of the Clubs
– The WoW beer is an old ale with rye
– OG 1.072, FG 1.015, 25 IBU
– Dues are due – $25/person, $35/family
– John Maierhofer still trying to sell his 50 gallon stainless kettle
– Competition report
– World Cup judging soon
– BABO entries soon
– Howard is doing a great job with the electronic calendar – thank you!
– Check the website for the competition schedule
– Club brew
– I will contact Warren at Loma about doing a club brew sometime
– Broken Hydro
– Theme is camping to match NCHF
– Kickoff is in April
– There will be a “wheel of fortune” to spin to get an ingredient you have to brew with (or omit)
– May bus trip
– East Bay
– Probably May 20
– Gilman Springs, Fieldwork, Rare Barrel, 21st Amendment
– dWiGhT gave an interesting presentation on homebrewing sake
– A dog ate his PowerPoint slides or something
– It was still a great discussion
– Ingredients are key – water, polished rice, koji
– Polished rice has three different degrees of being polished
– Can buy polished rice from Sake 1 near Portland sakeone.com
– 10# for $20, makes about 2.5 gallons
– Also sell koji
– Process is start small and keep feeding
– Start with rice, koji, water, yeast (sake #9 is better, sake #7 is for table sake)
– Every day you steam some rice and let it cool, then add with water to fermenting sake
– dWiGhT brought homebrewed examples of his that were excellent
– #1 was from 2016, 60% polished rice and 25% koji
– #2 was full strength at 20%
– Wasn’t able to capture the entire discussion
– Sequoia in Bayview is a new craft sake brewery; dWiGhT will see about seeing up tour for the club sequoiasake.com
– www.truesake.com is a sake only store in SF (Hayes Valley?)
– Discussion of potential club meeting activities/presentations
– Monthly breakout panel about one part of the brewing process
– Brew process/stand/system montage https://www.youtube.com/watch?v=pFrMLRQIT_k
– Potential brew-ins
– AHA Big Brew
– MoreBeer sale