2/20/14 Meeting Minutes

I’m going to start posting the minutes on the forum to be a little more efficient.

Club Funds
Thanks you for the following donations:
Ross the Boss: $10.00
Fran: $5.00
Mustachio (Drew): $5.00
Half-Beard (Brian): $20.00
Jason: $5.00
B-rad: $3.00
Tim: $10.00
Jake: $5.00

This brings our total up to $225.60!

Yeast Tasting Notes
The following were the group consensus on each strain:
Cal Ale: Super Clean
Cal Ale 5: Vinous
Irish Ale: Apple (on nose), Green Apple (taste)
English Ale: Malty, Bigger, Biscuit, Caramel
London Ale: Sweet, Apple (subtle)
Euro Ale: Dry, Apple
Abbey Ale: Sulfur, Sweet
Belgian Strong: Yeasty, Pear, Malty, Belgian
Trappist: Plastic, Burnt Wire, Burnt Plastic, Gun Powder, Cap Gun – (suspected infection)
Cry Havoc: Plastic (subtle), Lego’s
Super High Gravity: Dry, Thin, Corn
American Farmhouse Ale: Horse, Barnyard, Funk

A lot of these green apple flavors we thought were due to young beer before we realized these things have been fermenting for three weeks. I did a bit of digging and found that Palmer states a cidery or green apple flavor can not only be the product of young beer, but beer fermented too warm. Perhaps a good discussion would be how the fermentation temperature was controlled and at what temp.

Another discussion topic was if these worts were over-pitched. Pitching around 100-120 billion viable cells to 1 gallon is about 3 times the recommended rate according to White and Zainasheff.

Regards,

Jake