FLOPS Meeting Minutes – May 16, 2013

Posted on June 20, 2013 by Christopher Abel

FLOPS Meeting Minutes – May 16th

Opening Toast – Tony Canova

Here’s to beer and women, may you find neither of them be flat.

 

Secondary – Chris Wiken

Last meeting before moving to Ft. Collins, CO.  Resigning.

 

Treasurer – Shaun Servoss

The FLOPS account stands at around $1600.

 

Hop Scheduler – Brad Schmidt

Homebrewing is now legal in Alabama and thus it is legal in all 50 states.

 

Alabama Brewoff  6/29/13

$5 flat rate for unlimited entries  Dead line 6/14/13 All styles danner.kline@gmail.com

 

Joel’s Ride Homebrew Competition

KC, MO Entries accepted now –May 22  Event on 6/1/13  $6.00 entry fee All styles accepted

http://www.kcbiermeisters.org/joelsride/

 

Hop Blossom Craft Beer Fest

Winchester, VA Entries accepted now-May 31  Event will be on 6/8/13  $5.00 per entry

Sponsored by Dogfish Head

http://www.valleyhomebrew.com/hop-blossom.html

 

2013 Bluegrass Cup

Entries accepted until June 5 Event will be on June 15  $5 per entry All styles accepted

http://bockbrew.com/bluegrass-cup

 

Homebrew inquisition Austin Tx, 8/10/13

Deadline 7/7/13  $6.00 per entry all styles

 

Club-Only Competition  June 20 for us and the winner will be sent to the AHA competition in September Date TBD  European Amber Lager

Tulsa State Fair  Sept 26-Oct 6

Entries due by 9/6 $4  Contact Amanda Bretz abretz@exposquare.com   For details

 

All American Brewoff Ft. Smith Ar  7/27/13

Entry dead line 7/13/13  American styles only $7 per entry

 

AHA Rally

@ Left Hand Brewing company Longmont, CO 7/13/13

 

Great American Beer Festival

Denver, CO  10/10/13

 

There are several Octoberfest competitions coming up.  Now is the time to start brewing your Marzan

 

Education – Chris Wiken

Brewing Terms Cheat Sheet to be found on www.flopsclub.com

 

Old Business

Scotch Ale Project – Andy Sparks

Barrel aging is in progress.

The Iron Brewer Style / Flavor for June is Saison.

FoamFest – Good time was had by all who found alternative bathrooms.  Good turn out by club members.  Thanks to all who represented the club by volunteering.  Let’s do it again in a year.

Apple Blossom Social

The brewpub has great potential but they have a ways to go before it is in shape to open. Still shooting for a June opening.  We hope they make it.  Met the brewer, Nathan, who had many interesting stories to tell about his early commercial brewing experiences in Missouri and Montana.  We look forward to sampling the fine beers he produces.  Thanks to Sammie and company for giving us the nickel tour.  Looking forward to the opening.

 

New Business

Club Competition Committee – Looking for name suggestions.  Contact Gann, Linn or Sparks.

Ozark Beer Company has a Facebook page.  Visit, like, explore.

Apple Blossom looking to open for business in June.

Saddlebock – Deck status is still unknown but will be open soon hopefully.

Tanglewood Branch increasing in-house barrel aged offerings.

Nominations for Secondary Fermenter.  Kyle Gibson voted in resoundingly.

FLOPS Social for June will be held at Fossil Cove on June 1st at 3 p.m.  For those who can’t make it Fossil Cove’s costumer appreciation day is June 2nd, check their Facebook page for details.

No entries for the Iron Brewer competition this month so Keith Linn remains Iron Brewer.

July’s Iron Brewer Style / Flavor is ginger.

A motion was put forth to make Chris Wiken an honorary member for life.  Motion passed.

Brewer of the Month

Tony Canova for service above and beyond.

Ass of the Month

Chris Wiken, you will be missed.

Thanks to all who brought homebrew….

Tom M.                 Summer Ale

Gibby                    The Grunion                       APA

Mike                      Eurolaser

William                 Vanilla Bourbon Porter

Tim K.                    Steamer                               Cry Havoc

Tony C.                 IPA

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FLOPS Meeting Minutes – April 18, 2013

Posted on June 20, 2013 by Christopher Abel

FLOPS Meeting Minutes – April 18th

Opening Toast – Tony Canova

Beer is not the answer to all questions but if you don’t get the answer it helps you forget the question.

Hop Scheduler – Brad Schmidt

War of the Worts – Starkville, MS May 4th

Registration open now, until April 26

Entries accepted 4/1-4/26

Fee is $7

http://warofthewort.gtrbrewers.org/

 

18th annual Big Batch Brew Bash – Houston, TX  May 11th

Entries and registration now, until May 10th

FREE to enter Style 16A ONLY Witbeir

http://www.thekgb.org/bigbatchbrewbash/currentnews.aspx

 

HopFest Home Brewer Competition – May 8

Categories to be judged:

6D. American Wheat or Rye Beer

10. American Ale (all sub-styles included)

14. IPA (all sub-styles included)

13. Stout (all sub-styles included)

23A. Specialty Beer (specific description of method/ingredients required)

http://www.lewsgrillandbar.com/

 

Joel’s Ride Homebrew Competition – Kansas City, MO June 1

Entries accepted now – May 22

$6.00 entry fee

All styles accepted

http://www.kcbiermeisters.org/joelsride/

 

Hop Blossom Craft Beer Fest – Winchester, VA June 8

Entries accepted now – May 31

$5.00 per entry.  Sponsored by Dogfish Head

http://www.valleyhomebrew.com/hop-blossom.html

 

2013 Bluegrass Cup – June 15

Entries accepted until June 5

$5 per entry All styles accepted

http://bockbrew.com/bluegrass-cup

 

Club-Only Competition – June 20

for FLOPS members and the winner will be sent to the AHA competition in September

Date TBD

European Amber Lager

 

Tulsa State Fair – Tulsa OK Sept 26-Oct 6

Entries due by 9/6

$4 per entry

Contact Amanda Bretz abretz@exposquare.com  for details

 

There are several Octoberfest competitions coming up.  Now is the time to start brewing your Marzan

 

Brew Master – Tim Keltner

Sorting things out but will get a list online.

 

Ambassador at Large – Keith Besonen

FLOPS was founded 20 years ago in April of 1993 by our founder John Griffiths.  The inaugural newsletters are on the website if you are interested in a glimpse of the early days of FLOPS.

 

Education –

Old Business

FLOPSclub.com – Thank you to Keith Linn for a great website.  Look for banner ads on site to join AHA and sign up for brewing magazines.  The club will get a small finder’s fee for successful signups through these banners.

Scotch Ale Project – Andy Sparks

Test batch appears to be successful.  Andy brought in freshly bottle samples which, although they lacked carbonation, were very tasty.

The Iron Brewer Style / Flavor for May is Raspberry.

Social Report – Core Brewing Co.  A tour of the facility was conducted by Jesse Core himself.  The facility and beer deck/garden were impressive.  We look forward to many fine brews from Core Brewing Co.

New Business

Apple Blossom Tanks and Brew House due to arrive.  Projected opening mid May.

Ozark Beer Company has a location and brewing equipment is on the way.  Scheduled opening in October.

Saddlebock has introduced the competition IPA (based on winning entry by Tim Keltner.)  Additionally Saddlebock is now brewing for Hog Haus, details to come we hope.

Fayetteville Foam Fest – May 4, 5 p.m. to 8 p.m. in the WAC parking lot.

May Social to be held at on May 11, 3 p.m., at the yet to be complete Apple Blossom .  Most likely a BYOB event.  Details to come.

Club Homebrew contest to be organized for the Fall.  Committee members, Linn, Gann and Sparks.  Details to follow.

Iron Brewer

April’s Iron Brewer competition featured beers brewed utilizing spring flowers.  This month’s winner is Keith Linn for his Chamomile creation. Congratulations Iron Brewer Linn.

The Iron Brewer Style / Flavor for June is Saison.

Brewer of the Month

Tony Canova for his consistent efforts to keep us in not only good homebrew but excellent homemade food as well.

Ass of the Month

Mike Lennox

Thanks to Tony Canova for providing delicious pizzas for this month’s meeting.

Thanks to all who brought their homebrew….

Mary                  Oatmeal Stout

Tony                  Coconut Porter & Flower Power Blonde

Bruce                 SMASH                 Belgian Munich / Mosiac hops

SMASH              Maris Otter / Simcoe hops

Tom                    Rye Ale

Forrest              Brown Pale Ale

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FLOPS New Officers

Posted on June 12, 2013 by admin

ChrisSadly, Chris Wiken announced that he would resign his position as Secondary Fermenter due to his upcoming move to the Fort Collins (aka Beer Mecca) area.  Chris was bestowed an honorary membership to FLOPS for his service.  FLOPS thanks Chris for dedication to the group, we wish you the best in your future endeavors.

In May’s meeting the group (hesitantly) elected Kyle “Gibby” Gibson to fill the vacancy generated from Chris’ resignation.  Kyle is a long term member, and mostly upstanding citizen, and we should all benefit from his knowledge and leadership, God help us all…..Kyle

Additionally, In March’s meeting Brad Schmitt announced that due to time constraints he would not be able to continue as Brew Master.  Brad asked for volunteers to relieve him of his duties and Tim Keltner stepped forward and assumed this position.  Brad will continue to serve as Hop Scheduler- Thanks go out to Tim for volunteering for this position!

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Basic Brewing Termanology

Posted on June 12, 2013 by admin

brewtermsPreforming his last duty as our Secondary Fermentor (before being affectionately adorned “ass of the month”), Chris Wiken provided a list of basic brewing vocabulary to the group.  While this is not the exact list it should serve as a good reference point to FLOPS members.

This was taken from lovetobrew.com, and a more exhaustive list can be found on their website.

 

 

Basic Terms

Ale – A beer brewed from a top-fermenting yeast with a relatively short, warm fermentation.

Alpha Acid Units (AAU) – A homebrewing measurement of hops. Equal to the weight in ounces multiplied by the percent of alpha acids.

Attenuation – The degree of conversion of sugar to alcohol and CO2.

Beer – Any beverage made by fermenting a wort made from malted barley and seasoned with hops.

Cold Break – Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.

Conditioning – An aspect of secondary fermentation in which the yeast refine the flavors of the final beer. Conditioning continues in the bottle.

Fermentation – The total conversion of malt sugars to beer, defined here as three parts, adaptation, primary, and secondary.

Hops – Hop vines are grown in cool climates and brewers make use of the cone-like flowers. The dried cones are available in pellets, plugs, or whole.

Hot Break – Proteins that coagulate and fall out of solution during the wort boil.

Gravity – Like density, gravity describes the concentration of malt sugar in the wort. The specific gravity of water is 1.000 at 59F. Typical beer worts range from 1.035 – 1.055 before fermentation (Original Gravity).

International Bittering Units (IBU) – A more precise unit for measuring hops. Equal to the AAU multiplied by factors for percent utilization, wort volume and wort gravity.

Krausen (kroy-zen) – Used to refer to the foamy head that builds on top of the beer during fermentation. Also an advanced method of priming.

Lager – A beer brewed from a bottom-fermenting yeast and given a long cool fermentation.

Lag Phase – The period of adaptation and rapid aerobic growth of yeast upon pitching to the wort. The lag time typically lasts from 2-12 hours.

Pitching – Term for adding the yeast to the fermenter.

Primary Fermentation – The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.

Priming – The method of adding a small amount of fermentable sugar prior to bottling to give the beer carbonation.

Racking – The careful siphoning of the beer away from the trub.

Sanitize – To reduce microbial contaminants to insignificant levels.

Secondary Fermentation – A period of settling and conditioning of the beer after primary fermentation and before bottling.

Sterilize – To eliminate all forms of life, especially microorganisms, either by chemical or physical means.

Trub (trub or troob) – The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast.

Wort (wart or wert) – The malt-sugar solution that is boiled prior to fermentation.

Zymurgy – The science of brewing and fermentation.

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The Importance of Yeast

Posted on June 12, 2013 by admin

YeastDuring April’s meeting Andy broke out his microscope so that FLOPS’ters could view the magic of microbiology; specifically yeast cells.

While yeast is invisible to the naked eye, it is arguably the most important and often overlooked ingredient in any beer. In fact, albeit no fault of the Germans as yeast hadn’t even been discovered yet, the first Reinheitsgebot excluded yeast altogether!  Even today some mistakenly pay little attention to yeast, yeast health, and yeast cell counts; and while you can still produce beer, it probably won’t turn out as you hoped (or as well as it could have been)  if paying attention to a few key details

  1. Yeast Variety– There are hundreds of yeast varieties available, each performing similar macro (converting sugars to alcohol and CO2) but dramatically different micro (aromas, tastes, and esters) results.  You should choose the variety that suits your style of beer best.  There is a reason that yeast strains have been around for thousands of years- some are better suited for particular styles! WYEAST sells over 50 varieties alone!
  2. Yeast Pitch Rates- it can be as easy as throwing in a packet of dry yeast, or a vile or smack-pack of your favorite liquid yeast, but again you won’t get optimal results every time. Pitch rate is the amount of yeast (usually represented as cells per milliliter) that is added to cooled wort.  To achieve the flavor and aroma profile you desire – and to maintain consistency batch after batch, you should follow  yest pitch rate calculators- which varies from style of beer, yeast strain, gravity of wort, and fermentation conditions.  A general rule is 1 million cells of yeast per ml of wort, per degree plato.  For further detail you can reference the WYEAST site, or MrMalty.com has a handy pitch rate calculator.
  3. Yeast Health / Viability- Keeping your yeast happy and healthy will go a long way in producing your next great tasting brew!  Yeast age and temperature are two critical factors, but also providing a fermentation environment that is optimized is important: maintaining temperature, providing adequate O2, etc.  There are tons of in-depth and readily available information available on the subject:  Let me Google that for You–  or BYO has a good article on the subject- Keeping Yeast Healthy.
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Big Brew Day ’13

Posted on April 24, 2013 by admin

bigbrew2011Mark your calendars for Big Brew Day 13! Join FLOPS as we brew outside the Home Brewery- details below.

‘What is Big Brew Day?” you  ask….. Well back in 1988, May 7th was announced before Congress as National Homebrew Day. The American Homebrewers Association (AHA) created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.

According to the AHA, in 2012 “An estimated 7,100 people celebrated the AHA National Homebrew Day at 254 registered sites… 1,500 batches created 11,200 gallons of homebrew, enjoyed around the world. Nine countries participated with registered AHA Big Brew sites, including 44 of the United States.”

More information about National Homebrew and Big Brew days can be found at the AHA site

So bring your setup, or just come out and  join in on a world-wide toast at noon CDT.

BBD

 

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FLOPS Turns 20!

Posted on April 22, 2013 by admin

FlopsIn April’s meeting Keith Besonen reminded us that Back in April 1993 FLOPS conducted our first meeting.  In our f first newsletter, Our Primary Fermentor, Dr John Griffiths, proclaimed that on “April 4, 1993 a small group gathered to form FLOPS”  By the Fall of 1993 the club had grown to “about 15 members”.

FLOPS was formed by ” a small group of home brewers of in Northwest Arkansas who enjoy making and drinking home-brewed beers…”  We have grown significantly over the last years, but this still remains constant, as can be witnessed at any of our meetings!

In April’s meeting our current Primary Fermentor, Ash Goodwin, motioned that since we will be of legal drinking age April 2014 we should plan something to commemorate our 21st birthday; a trip, a commemorative brew, a special T-shirt,… you tell us.  Please bring your suggestions to the next meeting, or EMAIL us your idea!

I believe our founder would be proud of where FLOPS is today. So raise your glass;  To FLOPS and Dr John.  – Iechyd da

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DIY Counter Pressure Bottle Filler

Posted on April 11, 2013 by admin

CPBFIf you’re as lazy, ehm… as busy as me, you really appreciate the relative ease of kegging your home brew (when compared to  bottling).  But what do you need to do if you want to bottle some of your best brews for friends, or competitions?

I used to split a 10gal batch; bottle condition 1/2 and keg the other half- but that was a lot of bottling, and you know how “busy” I am…  Also a couple of cases of “unproven” beer takes up a lot of space (multiplied by every batch you want to bottle), and even worse, what if you go through all the extra work for an average / not competition  worthy brew?

 

In our March meeting JR Hampton (aka Chachie) showed how easy it is to make a “poor man’s counter pressure bottle filler” that will allow you to fill bottles straight from the keg.  Besides eliminating the need to bottle (woo hoo!) this method will ensure that that great tasting brew will have the perfect level of carbonation- per BJCP guidelines (and don’t underestimate the affect of carbonation on the taste of your brew- it can make a big difference).

 

Below is a great instructional video on this easy build.  Below the video you will find a diagram (thanks to Ken Schwart for providing) that shows how to add a C02 blanket (to help avoid oxidation issues).  Lastly, For those that want to build a true CPBF, there is a link to a BYO article for a inexpensive, DIY build.

 

Enjoy!

PMCPBF

 

If you want to get a little more fancy there is a nice article in BYO that shows you how to build a true counter pressure filler for about $30.

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FLOPS Meeting Minutes – March 21, 2013

Posted on April 11, 2013 by Christopher Abel

FLOPS Meeting Minutes – March 21, 2013

 

OPENING TOAST – Dave Gulliver

Here’s to the girl who gave it to me, it hurts like hell whenever I pee, if she still has it when I get well, I’ll get it again, sure as hell.

 

EDUCATION

JR Hampton aka Chachie – Poor Man’s Counter Pressure Filler for a perfect fill, every time.

 

OFFICER REPORTS

Primary Fermenter – Steve Fields

 

Secondary – Chris Wiken

Suggestions for upcoming education topics are appreciated.

 

Treasurer – Shaun Servoss

We have money.

 

Hop Scheduler – Brad Schmitt

Celtic Brew-off Arlington TX April 12-14

The Celtic Brew-Off is the largest homebrewing competition in the country devoted exclusively to beers, mead, and cider with origins in Celtic nations of the world.

Registration for the 2013 17th Annual Celtic Brew-off will open February 28, 2013 and will close on April 5, 2013.

Entries will be accepted March 22, 2013 through April 4, 2013. All entries must be received by our shipping location or at a drop-off location by April 4, 2013.
AHA National Competition

If you are registered, entry dead line is March 27th  Registration is closed.

2013 Saint Louis Microfest Homebrew Competition  April 20th

$7.00 Per entry.  Registration and entries are accepted now, until April 12th   Beer only no cider or mead.

http://www.stlbrews.org/competition/lift_for_life/index.asp
War of the Worts  May 4th Starkville, MS

Registration open now, until April 26

Entries accepted 4/1-4/26

Fee is $7    http://warofthewort.gtrbrewers.org/
18th annual Big Batch Brew Bash  Houston Tx  May 11th

Entries and registration now, until May 10th   FREE to enter Style 16A ONLY Witbeir

http://www.thekgb.org/bigbatchbrewbash/currentnews.aspx

Club-Only Competition  June 20 for us and the winner will be sent to the AHA competition in September Date TBD  European Amber Lager

Tulsa State Fair  Sept 26-Oct 6

Entries due by 9/6 $4  Contact Amanda Bretz abretz@exposquare.com   For details

There are several Octoberfest competitions coming up.  Now is the time to start brewing your Marzan

 

Ambassador at Large – Kieth Besonen

Still at large.

 

OLD BUSINESS

 

Thanks to Keith Linn www.flopsclub.com is now live.  Please check it out.

 

Tim Keltner bottled the small beer component of the Strong Scotch Ale club brew pilot batch and brought samples for the club to try.  The 2 Penny is tasty.  We look forward to sampling the Scotch Ale.

 

Reminder, April’s ingredient is Spring flowers.

 

March’s ingredient is Raspberry.

 

NEW BUSINESS

Due to new commitments Brad Schmitt will remove one of his hats and step down as our Brew Master.  Brad will continue in his role as Hop Scheduler.  Tim Keltner was unanimously confirmed as our new Brew Master.  Thank you Tim.

The next club social will be held at Core Brewing Co. on April 6th, 2013 at 3 p.m.

The next FLOPS meeting will be held on Thursday, April 18th at The Home Brewery. Socialization starts at 7 PM. Meeting starts at 7:30 PM.

Thanks to all who brought the fruits of their labor to share.  Please remember to post your beers on the board.
This week’s homebrew board.

Keith Linn                        American Brown

Gibby & Chachie            Blueberry Wheat

Grunion Wheat

Supermoon

Centinniale

Wal                                      IPA

Tim K.                                IPA English

David G.                           Porter

Dave Brown                   Stout Oatmeal

Tony                                 Coconut Porter

Thievery IPA (Belgian) w/ Mosaic hops

 

BREWER AND ASS

Brewer of the Month – Keith Linn.

Ass of the Month – Ash, our beloved leader.

Iron Brewer – JR Hampton aka Chachie.

MEETING ADJOURNED

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Calibrating Thermometers

Posted on March 18, 2013 by admin

thermometer_icewater_0Whether your measuring strike water, mash, or sparge water temperatures, hitting and maintaining your target is a critical piece of creating a great home brew.  But how do you know know if your thermometer is reading correctly? Are you really mashing at 152, or is more like  148, or 156?   All these mash temps have their place, but if your going for  a dry beer and your really mashing at high temps you aren’t going to get what you expected, and a faulty thermometer could be to blame.

For February’s meeting Chris Wiken explained the process for calibrating your thermometer.  Below is the “quick and dirty” explanation. For an in depth article on thermometer calibration visit,  Brew Your Own.

Ice Point Method

  • Fill an insulated cup with crushed ice and water.
  •  The cup must have enough crushed ice to provide an environment of 32°F, so you may need to pack more ice into the cup during the process.
  •  When the mixture of the water has stabilized in about four or five minutes, insert the thermometer to be calibrated to the appropriate immersion depth.
  •  Be sure to hold the stem of the instrument away from the bottom and sides of the container (preferably one inch) to avoid error.
  • If your thermometer is not accurate within +/- 2°F of 32°F., adjust the thermometer accordingly. The ice point method permits calibration to within 0.1°F.

 Boiling Point Method

  •   Place distilled water in a container and heat.
  •  After the water in the container has reached a complete “rolling” boil, insert the instrument to the appropriate immersion depth.
  •  Be sure there is at least a two-inch clearance between the stem or sensing element and the bottom and sides of the container.
  • If your thermometer is not accurate within +/- 2°F of 212°F., adjust thermometer accordingly. The boiling point method permits calibration to within 1.0°F.

 

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