The next meeting of the Heart River Home Brewers (AHA Club Number: 000163851) is scheduled for May 24th, 2012 at Custom Data World Headquarters 677 10th Street  Dickinson, North Dakota at 7:30 PM.

Present: Jerry Ford, Chip Ford, Ryan Jilek, Rocky Stoltz, Jay Frenzel, Michael Kreitinger, Jeremiah Thorpe, Alan Church, Jeremy Heidecker, Lance Weiler, Doug Fettig, Jeremy Hereth and Jon Stika.

Treasurer Stoltz provided a Treasurers report.  Current balance is $599.66.  Motion by Ryan to submit and pay for a BJCP sanctioned home brew competition for HRHB club members only to coincide with the club picnic tentatively scheduled for September 8th.  Seconded by Alan.  Motion passed.  Jon will submit the application for the competition.  Discussed the brewing of beer to fill the 60 gallon wine barrel purchased earlier by the club.  It was agreed that Stout’s, Imperial Stout’s, or Baltic Porter’s would be brewed to fill the barrel.  Jon reported that he has already brewed the Lord Fatbottom barley wine with the kit donated to the club by Hawk’s Point and that beer would be added to the barrel.  Those who committed to brewing to fill the barrel include: Ryan (10 gallons), Jon (5 gallons), Rocky (5 gallons), Jeremy Heidecker (5 gallons), Alan (10 gallons), Jeremiah Thorpe (5 gallons), Jerry (5 gallons), Jay Frenzel (5 gallons) and Paul Ellerkamp (5 gallons).  It was agreed that the beers should be brewed, in a secondary fermenter and delivered to Custom Data (where the barrel will be kept) by the June club meeting.  Discussed Blues and Brews event scheduled for June 2nd at the Badlands Activity Center.  The club brewed three beers for Hawk’s Point to serve at the event.  It was agreed that if one of those beers should win any prize that Hawk’s Point would retain what ever prize money would cover their expenses for the kits and the remainder would be donated to the club.  Discussed the ND Brewers Campout at Cross Ranch June 23-24.  Mike reported that the K of C beer event would be held at the Dickinson Recreation Center on September 27th to include a BJCP sanctioned home brew competition with details to be determined.  Ryan reported that membership cards are available on the club website under each members name.  A wide selection of beers were sampled at this meeting including Saison’s, Black Lager, Pilsner Lager, beer left from last years’ Blues and Brews event, IPAs and Cream Ale.  Lance Weiler paid $25 dues.

Jon Stika
Secretary

Jerry, Ryan, Rocky and Jon brewed a Blonde Ale, Cream Ale and Raspberry Wheat at Hawk’s Point on Friday the 13th.

Present: Jerry Ford, Ryan Jilek, Rocky Stoltz, Heath Braun, Paul Ellerkamp, Alan Church, Michael Kreitinger, Chip Ford and Jon Stika.

Ryan reported on and the group discussed the upcoming Blues and Brews event scheduled for June 2, 2012 at the Badland Activity Center in Dickinson.  Several club members plan to bring beer to the event.  April 13^th was tentatively set as the date for club members to assist with brewing of beers for Hawk’s Point to serve at Blues and Brews.  Paul reported on the Bakken Brewfest held in Sidney, MT on March 3^rd.  Sixteen Montana breweries were represented at the event.  Discussed new membership cards that include the AHA club number.  Ryan will make the cards.  Jon led a discussion of organic chemistry and the common compounds associated with the brewing process.   June 22^nd was discussed as a probable date for the ND Brewers campout at Cross Ranch State Park.  Discussed a Heart River Home Brewers club only home brew competition as part of the club picnic this summer.  Jon offered to host the picnic.  A date has not been set.  Motion by Paul, seconded by Ryan to purchase 2 used oak wine barrels from Runnings.  After some discussion, President Ford called for a vote on the motion.  Motion passed.  The barrels will be used to age beer that will be brewed by several members in order to produce enough of one style of beer to fill the barrels.  Porter was discussed as the first potential style to be brewed for barrel aging.

Jerry brought Estate Homegrown Ale by Sierra Nevada, Paul brought home-brewed Teddy Stout with chokecherry in it and a BPA.  Rocky brought an Amber Ale.  Ryan brought sweet sparkling mead.  Alan brought a Dubbel and Framboise limbic, Jon brought Tank 7 Farmhouse Ale by Boulevard.

Present: Jerry Ford, Rocky Stoltz, Paul Ellerkamp, Ryan Jilek, Michael Kreitinger, Jeremiah Thorpe, Heath Braun and Jon Stika.

Discussed upcoming Brews and Blues event at Hawk’s Point.  Event is scheduled for June 2, 2012.  First choice location is the Badlands Activity Center, second choice the Dickinson Recreation Center.  250 tickets will be sold at $30 each or 4 for $100.  Food is planned to be supplied by local caterers.  Goal is to have 20 home-brewed beers available for sampling.  No sanctioned beer judging is planned for this event.  Ryan will follow up with Hawk’s Point to see if the club will need to assist with brewing the beers for the Hawk’s Point residents.

Discussed techniques of dry-hopping beer in the secondary fermenter and using oak chips for flavoring in the secondary fermenter.

Discussed planning of beer judging at the K of C beer taste event planned for the last week of September.

Jon mentioned that he will be brewing with Wyeast 1388 Belgian Strong Ale on the 25th and if anyone would like some of the yeast saved after primary fermentation to let him know.

Rocky brought an Amber Ale.  Paul brought an Irish Blonde Ale.  Ryan brought cheese and sausage and a bottle of Avery Hog Heaven Barley Wine.  Jerry brought Green’s Dubbel Dark Ale that was gluten free.  Mike brought a Honey Ale.  Heath brought a Pumpkin Ale.  Jeremiah brought HefeWeizen.  Jon brought Wasatch Polygamy Porter.

Jon Stika
Secretary

The Best of the Best in Wheat and Barley Research
Tuesday, February 7, 2012
Ramada Grand Dakota Lodge, Dickinson, ND

Alberto Jimenez-Diaz & Karen Hertzgard, assisted by Jerry Ford and Jon Stika gave a presentation on barley quality, malt production, wort production and making malt at home.

In the malting of barley, more protein slows water uptake and germination.  6-row barley contains more amylase enzymes, while 2-row barley has a greater starch content.  Starch must first hydrolyze (absorb water) prior to enzymes conversion of starch to sugars.  Higher protein content in barley slows the malting process and may result in lower modification as protein restricts the hydrolization of the protein- starch matrix.  Unmodified barely is still “steely” and does not crush well into a proper grist.

Green malt that is roasted while still wet or pale malt “stewed” then dried and roasted are two approaches to making crystal malt.

Two-days of germination results in undermodified malt as starch is not granulized and little enzyme is produced.  Four-days of germination is optimum for most malt barley varieties to achieve full modification with maximum enzymes present without sugar lost to seedling respiration.  Seven-days of germination results in overmodified malt where some enzymes have been consumed to convert starch to sugar that is then respired by the growing seedling.  The last stage of kilning malt determines type of malt produced: Pale, Munich, Chocolate, etc.

Karen Hertsgaard Karen.Hertsgaard@ndsu.edu invited members of the Heart River Home Brewers to tour the Institute of Barley and Malt Sciences http://www.ag.ndsu.edu/ibms/  in Fargo.

Paul Sadosky, Quality Assurance/Quality Control of Summit Brewing Co., St. Paul, MN gave a brief presentation on the brewing process showing slides of the equipment at Summit Brewing.  He mentioned that a Moravian variety of two-row barley was being grown in North Dakota and malted by Rahr Malt for use in the Summit Pilsener.  Paul also mentioned that most American lagers are brewed with 48 pounds of malt to produce a 32 gallon barrel of beer.

Jerome Distributing of Dickinson provided samples of Summit Extra Pale Ale, Pilsener and Great Northern Porter.  Jon and Jerry were able to visit with Paul Sadosky psadosky@summitbrewing.com of Summit Brewing Co., Ray Albrecht Raymond_albrecht@cargill.com of Cargill Malt, Spiritwood, ND and Daryl Miller of Rahr Malt, Taft, ND.  All three invited members of the Heart River Home Brewers to tour their respective facilities if in the area.

Present: Dale Sattler, Rocky Stoltz, Michael Kreitinger, Alan Church, Doug Fettig, Jerry Ford, Ryan Jilek, Jeremiah Thorpe, Paul Ellerkamp and Jon Stika.

No beer of the month.  Elections for President and Secretary were held.  Jon nominated Jerry for the position of President.  Ryan moved that nominations cease and a unanimous ballot be cast for Jerry, seconded by Rocky, motion passed.  Ryan nominated Jon for the position of Secretary.  Ryan moved that nominations cease and a unanimous ballot be cast for Jon, seconded by Mike, motion passed.  Jon reported on the Barley Meeting sponsored by the Institute of Barley and Malt Sciences.  The meeting is scheduled for February 7th at the Grand Dakota Lodge in Dickinson from 9AM – 3:30PM with a social to follow immediately afterward.  Speakers at the social will be malt and brewing sciences PhD candidate Alberto Jimenez-Diaz and Paul Sadosky of Summit Brewing.  Jon may contribute to the discussion about malt production.  Dale paid his 2012 dues.  Jon discussed the Brew Your Own club group subscription and that each subscribers information can be viewed on BYOs website.  Rocky completed the non-profit paperwork with the state of North Dakota for 2012.  Jon reported that he passed the Beer Judge Certification Program exam and is now a recognized judge.  After acquiring 5 service points, Jon can advance to the rank of Certified.  Rocky paid Jon $50 from club funds to reimburse Jon for the BJCP exam fee as approved at the December 2010 meeting.  Rocky gave a Treasurer’s report showing a balance of $695.   Ryan reported that he has scanned some issues of BYO and posted them on the members only area of the club website.  Ryan reported that the Muddy River Mashers are planning a trip to Beaver Creek Brewery in Wibaux, MT on February 11th.  Anyone wishing to join the group should contact Ryan.  Discussion was held regarding organizing a couple home brew competitions this fall so Jon can earn some BJCP service points.  Ryan brought a Belgian Pale Ale.  Alan brought two Belgian ales.  Paul brought an IPA made from a Northern Brewer kit.  Jeremiah brought a hefeweizen.  Rocky brought a chokecherry stout.  Dale brought a concord grape wine made from locally harvested grapes.  Jon brought an American Stout.  Doug brought a Raspberry Wheat and a Porter.

Jon Stika
Secretary

Present: Jerry Ford, Alan Church, Craig Tessier, Ryan Jilek, Jeremiah Thorpe, Michael Kreitinger and Jon Stika.

Beer of the Month from Town & Country Liquors was LaBatt Blue Light Lime.  Blue Light Lime was a very clear straw color with a very prominent lime aroma.  The beer had a flavor of lime and candy-like fruitiness reminiscent of Necco wafers & Dots with a slightly malty dry finish.

Discussed the invitation from the Institute of Barley and Malt Sciences of Fargo, ND for the club to participate in the Best of the Best Wheat and Barley Research Update scheduled for February 7, 2012 in Dickinson, ND.  Discussed wort aeration and yeast pitching rates for successful fermentation.  Mentioned that Dale will be heading to Minneapolis on the weekend and will pick up any requested brewing supplies for club members at Midwest Brewing Supplies.

Ryan brought a Hefeweizen and an IPA made with New Zealand hop varieties.  Jon brought an Ordinary Bitter made from the left over Midwest kit.  Alan brought an Ordinary Bitter brewed with unknown hops grown in his yard and an English Barleywine.  Craig brought an Autumn Amber Ale.  Mike brought an Oatmeal Stout.  Jerry brought a Belgian quad and hard cider.  Jeremiah brought an English Barleywine.

Jerry, Jon, Alan, Ryan, Mike and Jeremiah paid 2012 dues.  Jerry paid for his own BYO renewal and that of one friend, Alan paid for his own BYO renewal and that of one friend.  Jon, Ryan, Mike, Craig and Jeremiah paid for BYO renewals.

A drawing was held, won by Jerry, for a bottle of mead and bag of coffee made by Ryan.

Jon Stika
Secretary

Hopunion does hop and beer testing for affordable rates in case anyone is interested in having some homegrown hops tested for alpha acid or beer tested for bitterness, etc.  The only drawback I see is they require a 7 ounce sample of hops to do the alpha acid test.  Check it out at:

http://www.hopunion.com/27_HopTesting.cfm?p5=open

In the December 2011 issue of Brew Your Own, Brooklyn Brewmaster Garrett Oliver points out that; “… lots of homebrewers don’t begin with nearly enough of a healthy population of yeast to properly start fermentation.  And when the yeast is struggling, it gives off a lot of estery [fruity] profiles, which is a common flaw in homebrews.  I would say that the number one fault in homebrews is poor fermentation…”  The article mentions that Oliver has tasted and judged many, many homebrews.  “If you pitch your yeast and don’t see any signs of fermentation until 24 hours later, you haven’t pitched enough yeast, or it’s not as healthy as it should be.”  The article goes on to state that; “Oliver advocates making a yeast starter the day before brewing, which can easily provide double the yeast population, or harvesting yeast from a batch of homebrew.”  An inadequate pitching rate of yeast can also result in an incomplete fermentation, leaving that “malt extract” flavor finish in a batch of beer.

Present: Jeremiah Thorpe, Craig Tessier, Doug Fettig, Ryan Jilek, Jerry Ford, Rocky Stoltz, Paul Ellerkamp and Jon Stika.

Several beers, one cider, one mead and one wine were brought and shared at the meeting.  Several beers were judged and the brewers were given the score sheets and feedback on how to improve on their brewing techniques.  Yeast starters and measurement of original gravity were discussed.  Craig Tessier and Doug Fettig paid 2012 dues of $25 each.

Jon Stika
Secretary