So last weekend was the last one of the year for my course - a complete greens rebuild this summer! They shut down the back nine a month ago. We had to do something, but most of us were hoping a grass change was all that was needed. Research said that wasn't going to be enough so here we are 😞.
Last night was a tour - food station and drink cart at each stop 😎
Stop one, our 10th green - what it looks like after tearing it down 18 inches. They laser 10x10 grids before they start to get a model of the greens. Once the tear down in complete they plan the new drainage, then shape it at each stage according to the model.
They said drainage was our biggest issue, that and 25 years of movement. So all new everything! The grass will be 007XL.
The new grass and agronomy standards means faster greens - which means some of the slopes need to be reduced. The old standard was up to 3.5% grade - the new is no more than 2.5%. So the greens will be a little different than before, but should play about the same.
Ceviche tacos:
10th Green tear down:
Next was our 13th Green - the drainage and start of the rebuild. You can see the trenches dug for the pipes, and other places where they have been filled already. The fill is carefully selected for how is drains, packs, and resists movement. Its also triple washed to remove any debris that could prevent drainage. You can see portions of the green getting loaded for the next round of shaping. 4" of fill this round.
Popcorn Scallops
13th Green Rebuild
Finally, our 17 green - sand and more shaping. The shaper is highly experienced and can get within 1/4" of desired elevations using the shaper. Says he can feel it in the seat 🤩. They then will come back and do the final adjustments by hand where necessary. 12" of sand.
They will then lay down the collars before they seed.
Should be wonderful when complete.
Brisket Sliders
17th Green Shaping
