Aluminum Greenspeed Stimpmeter 

• Measures the official "stimp" (ball roll) speed of any golf putting green.
• Simply mark a spot on a flat area of the green and place the end of the meter on the mark.
• Put a golf ball in the hole of the meter and slowly lift the end of the meter causing the ball to roll out.
• Measure the distance the ball rolls from the mark.
• Repeat this several times.
• Find the average measurement from the different tests. This average number is the stimp meter speed of the putting green.
• Take the stimp meter with you to various golf courses to check the stimp speed of their greens.
• Learn how to adjust your shots based upon the stimp speed of different greens.
• This is a fun tool to have as a training aid, but it can really impress your golf buddies with your knowledge of official green speeds.

EASY TO USE!

• Stimpmeter
• Three golf balls
• Three tees
• One 10- or 12-foot measuring tape
• One Data Sheet

Key Things to Remember

 

1. Selecting a reasonably level test area is important. Measurements taken up or down a slope, over mounds, etc., will result in misleading data.
2. Conditions during a test are important. Initially , test your greens under optimum conditions - a cleanly mowed, dry, smooth surface on a calm day. Once this basic speed has been established, you can then document speeds as they vary under unusual conditions: windy days, wet surfaces, non-mowed, recently topdressed , time of day, before and after fertilizer applications, etc. The data thus accumulated will lead to a better understanding of how different management practices affect the speed and consistency of each green on your golf course.
3. Practice makes perfect. A relatively small amount of practice in using the Stimpmeter will increase the accuracy and consistency of your data.
4. Keep thorough records. Obviously, complete and accurate record, maintained over extended periods, are the most useful.

Known as the father of the Stimpmeter, Edward S. Stimpson, left, was an accomplished golfer. (USGA Photo Archives)

The Potential of the Stimpmeter

Once the Stimpmeter is put into use at your course and the resulting information is analyzed and acted upon, the possibilities for improved playing conditions are virtually endless. Green speeds for individual golf courses should remain up to the course officials, with the input of the superintendent, of each facility. 

Stimpmeter Readings on American golf courses generally range from 7 feet to 12 feet, depending on many factors (e.g. Slope, Contours, Green Size, Grasses, Weather, Budgets etc.). Experience shows that trying to keep the speed above 10 feet on a consistent basis usually causes difficult-to-manage turf problems and is not recommended. 



The Effects of Management Practices

The manner in which putting greens are managed has a tremendous influence on their speed and consistency. Most of these factors are known to some degree, but almost all are worthy of research. Following are some of the major variables that using the Stimpmeter will help us to understand more effectively:

1. Mowing height and frequency of cut are extremely important considerations. The mower's bench setting is no guarantee that greens are cut at a prescribed height. More over the condition of the mowers; the type of mowers (floating or rigid cutting units); attachments such as Wiehle rollers, groomers, brushes, and combs; all can make a difference in the cut and green speed. So does double-cutting, verticutting and rolling. The precise effect of each of these factors can be measured with the Stimpmeter.
2. Watering practices and surface moisture (dew) are crucial to green speeds. Moist turf will be slower than dry turf at any mowing height.
3. Fertilizing practices can be studied, such as the effects of rate and frequency of application, nitrogen source, and nutrient balance.
4. Grain is sometimes a deterrent to uniformity of speed. How grain is affected by changes in direction of cut, use of vertical mowing equipment, riding versus single unit mowers, etc., can be studied a they relate to green speed.
5. The effects of aeration, spiking, and topdressing can be measured, both before and after treatments.
6. Speed variations among the different grasses presently used for putting greens can be documented.
7. By keeping good records, you will be better able to observe, determine, and explain variances in green speed throughout the year and compensate for them. For example, in spring, when Poa annua produces excessive seedheads, greens can be slower and more bumpy. Your records will serve as a reminder to topdress, begin vertical mowing, or schedule other practices calculated to help maintain the desired speed and consistency.

General Comments

Knowing the speed of the greens may assist in determining whether a hole location is fair or unfair. A green so fast (or a hole cut in such a position) that a ball cannot be stopped near the hole from any point on the green, for example, is an unfair challenge. 

Championship greens should be fast and uniformly paced, firm but resilient. They should place a premium on well-executed shots, while exacting a penalty for less precise shots. 

Close daily mowing, a light nutrient program, proper irrigation scheduling, a good topdressing schedule, and a minimum of thatch are the accepted means of achieving excellent greens. The test for determining whether a surface is properly firm but resilient is the type of ball mark that results from a distance shot onto the green. If the turf within the ball-mark depression holds together, the green has the firmness required of a championship green. 

Strive for championship conditions only for limited periods of time, principally for important club events. Turfgrass failure is common when championship conditions are maintained for too long or when adverse weather conditions occur. 

Average Rating: (From 1 Review):

12/13/2009 -- Do you know what the stimp speed is for a average amature Colorado course?

7/15/2009 -- What makes this an "official" Stimpmeter? How does it differ from what the USGA uses? Is it the exact same one . . .