February Meeting Recap: 

Attendants:

Ben, Evan, Chris, Gordon, Ryan, Jay, Jim S., Chuck, Jeff, Robin, Mick, Jim N., Mike, Colter, Bob A., Darth Sidious, Cody, Voss, Carin, Tom, Thad,

Meeting Recap: 

One sentence recap:

“Good turn out, some of these guys make great beer and others are learning, good for them.” -Some human drinking club homebrew

Beers:

• Mick – London Pale Ale – 5.1% – 2-row, Marris Otter, C60, Munich, Partial Mash. Hops of Hallertau, Chinook, and Saaz. Yeast of WY 1028. A very bubble mouth, high carbonation, and light malt. Overall a clean ferment and clean beer.
• Chris – Irish Red – Marris Otter, Munich 10°, Crystal 10°, Corn Honey Malt, Roast Barley; 5.12%. Low carb, sweet,  “Like a whopper, so malty.” with a clean finish.
• Jim S. – Doppel Bock – The Koopenator – Double Decoction – “Another smash hit by Jim S.”, Wymeriner base malt, Munich 2, Carafa 3, and 26 lb grain bill total. Wy German Bach yeast, Keg krausen,  Flavor of fruitcake; mentioned as “technical as fuck” and “the complexity as grandmothers fruitcake”. Another Barry Bonds beer from the Spaulding. The larger question is “What does Jim do when he makes a shitty beer?, lock himself in a closet for a week?”
• Jim S. – German Bach –  10-11 hour brew session,  the Flavor profile of Deep raisin, currant, and dark cherry, with a sweet end; finish of sweet, “Fucking perfect!, per usual Jim”, “A technical brew, so many flavors and idiosyncracies going on here.”
• Jay – Apricot Pale Ale 0 7.6% – Citra and Warrior, The apricot extracts, with a subtle Belgian spiciness, with a bit of astringency and tartness make this brew an interesting note in the books.
• Voss – This is the Melvin brew competition beer – Brewed with Ryan and Chris; This beer boasted an intense nose with a yeast coast NEIPA juice squeeze to it. A touch hot to the nose this beer was boasting a complex nose with a backbone or layers or hops on yeast on hops. Clocking in at 17.5 oz. of hops in a 5-gallon batch this beer would punch the nose off Rudolph any day.
• Ben – Blonde / Light Ale – 6.3% – This is a troubleshooting beer – Magnifying glasses attached we approach as a club – Light in color – Well perceived taste of diacetyl – Warm ferment problems arise – Low conversions rates. The doctor prescribed that we use a better thermometer, better water volume measurement, as well as a lower fermentation temp to begin with. Ben, go get ’em. The fermentation world is wild but can be contained.
•  Thad – Marzen – This beer was a dark golden color like late fall honey – 5% – Imperial lager brewed with Centennial, Marris otter, muncih. 2 months ago. A brewer new to lagers, Looking for feedback and information to letting it go longer. PErceiptions: slightly watery, astringency, needs more time.
• Nate – Winter Warmer – An Old Ale”ish” type beer – Brewed for the holidays – 10 gal batch 0 in oak spirals. Tasting: Complex notes with fruit and dark cherry with hot alocholich complexities. A after drinner drink with a nice thought of conaic on the tongue when finished.
• Bob – “IPA” – Bob makes man beer and will fuck you in the face with his flavor profile – “Simcoe, Chinook, Casade, and Warrior – how big a dick that I stick in your face!”, ,,,” Well, well, Bob #2, you have become a mighty brewer”- club member, “The dark side is noticing a strength growing inside you. For those dark dank hops and those caramel malts are making an impact in how you brew. You will now brew with the dark side” – Darth Vader.
• Gordon – “Barrel Ages Double DP-DIPA – If one doesn’t know about the DoubleP-IPA then one needs some to do a bit more homework on this style. This beer clocked in at the most insane bourbon note on a Scottish drunk mail clerk in December than ever recorded. This is one of those many secrets that Gordon has up his sleeves; this guy might not seem like a level 24 jujitsu mater but he is and will kill you before you know it. This beer is now known as “loose lips sink ships beer, and no one is to know”. – So don’t let that cat out the bag.
• Jeff –  Oud Bruin –  Barrel Aged on Brett – A more American sour brown. 40 lbs of base malt, with apricot puree from Dry  Dock, 1 year in fermentation then fruit was added, a year in the bottle. This beer was wild and complex. It had a clean apricot nice with a backbone of fruit.
• Ryan – Barleywine 0 Quad – RIS – and Barleywine – No one makes this beer; you know why you would have to brew like 12 sessions od high gravity beer and then find time to mix them. Ryan must be an Egyptian god because he has time to do this.
• Ryan – 2018 – 14.5% – 15.?% – RIS – Nosy smell of booze, alcohol, whisty, nuts, and deez nuts. Deeend as a “Nutella Stout”, but many proclaimed “It is good”
• Ryan – Chocolate Port – From a kit- Congress agrees this shit is about a brewer that is bi-curious about port wine. Well the club will accept you if you keep bringing this around the town. “We will not judge you at all, no matter where you squat or where you drink.” The true American story is that a Bald Eagle brought these flavorings to Ryans house to make into this delicious wine, as reported on Fox news.
• Jim S. – This guy brought another beer – “An Okay bitter” – As most of Jim S.’s beers go we all put this down and thought about why we spend the night drinking swill. Well, we must go onto our ordinary lives sometime. Sounds like there were notes of “Copper and bright”, that must be a nice feeling for you, like super warm and fuzzy like a fireplace in a beer barn. Wow, you are one wit this beer.

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