[Mike Ross]

I was stuck at work yesterday so I could not make this event.

How was the event overall?

What did we pour and how was it received?

[Mike Ross]

This is a great start for food at meetings!

[Mike Ross]

The entry fee is only $10. There is no limit on how much beer you can bring but each entry has to be 5 gallons.

[Mike Ross]

Here is the yeast article i mentioned at the meeting. It talks ab how differnt strands of yeast may lower the final ibu in a beer.

http://beerandwinejournal.com/yeast-strains-ibus/

I also noticed highter ferm temps can give green apple off flavors. Mayby the smaller size (one gallon compared to 5 or 6 gallon) was the issue. During primary fermentation the temp of the beer can i crease up to 10 deg. With the smaller amount of wort this temp may have really shot up during primary ferm.

[Mike Ross]

Does anyone have the estimated cost? The vote is at 100% right now so I think we should organize the cost and move this project forward. This should be a matter of business for the meeting on 2/20/14 (next thurs).

[Mike Ross]

I seriously need to have the ability to control mash temps. I got one shot for my strike water and thats it.

What do you use to control and raise mash temps Matt?

[Author]

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