Some photos to keep you honest!!!

Things are looking pretty good fellas. I'm pleased with the progress. I checked the fermentor on Friday and I was a little concerned that I wasn't seeing as much activity as I would have liked. I even considered reaching out to O'Sheas for some feedback. Needless to say, it was all for naught!

I've included a couple of pics to keep you going. The first is from Saturday morning around 8:30 AM. As you can see, fermentation has begun.

Secondary Fermentation?!

At this early stage in our beer brewing education, I think we should hold off on the secondary fermentation. Also, from what I've read it doesn't seem necessary for the simple ale that we made. Dr. Stone, how is the fermentation going? Is there beer all over your garage?

what's that Disturbance???

Thanks to everyone for a great time last night. I'm cautiously optimistic that we've created a good product. We made a couple of mistakes, for which I accept full responsibility as Brewmaster, but all in all, I think we did a great job. We've got one under our belt, the worst is over, so let's get ready for the next one!

A couple of you have discussed starting the next batch when we bottle the Disturbance Ale. In most cases, we would bottle the current batch within 2 weeks. However, and as Wally indicated, we may want to consider a pour and secondary fermentation into the plastic bucket. We'd do this next week and then bottle after the batch has fermented in the plastic bucket for another week. Don't get your panties in a bunch, unless that's your thang (which is fine by me), we do not need to meet if we want to do a secondary fermentation. It's extremely easy to do and we have all the equipment. Let me know if you would prefer this method and I'll do it. As always, majority rules so get a damn quorum going!

Keep in mind, once we bottle, we've got another 2 weeks until we can officially pour and consume. As such, I think we should seriously consider starting another batch pretty soon.

Thanks again for a great time.

IT IS ON!!!

Today is the day gents! I picked-up the last few supplies last night and it is officially ON!!! Special thanks to Wally for suggesting we get a 5-gallon plastic bucket with a spigot. I went to O'Sheas yesterday and they said while we could absolutely bottle from our fermentor, they recommended we use a separate bucket, with spigot, for bottling. Well played Wally, well played.

For those of you who will be late this evening, no worries, we'll save some clean-up for you. For those of you who will be on time, come over whenever you can, but we'd like to start everything no later than 7:00 PM.

I leave you with these words of wisdome from Ace Ventura:

"If I'm not back in 5 minutes, just wait longer"

See you tonight bitches!!!

Final Prep!!!

A couple more quick hits before we get ready for tomorrow. So far, I haven't heard any complaints about pizza and beer. I'm thinking everyone should bring a 6-pack of your favorite beer, bring something unusual, something others may not have tried. Of course, a tall boy of Pabst or Beast will always suffice.

I'm going to try and get as much cleaning and sanitizing done by early afternoon so that we're not wasting valuable time. It should take about 3 hours, 3.5 max, to do everything (I think...), so why doesn't everyone come over between 6:00 and 7:00 PM. 6:00 may be a bit early for some, but you're welcome to come at any time. We'll begin the boil as soon as we have a quorum.

2 Days and counting...

I completed the final inventory last night and we're good to go. There are a couple of optional items that I think we should seriously consider adding to the inventory to make the whole process run smoother. In all likelihood, I'll run down to O'Sheas to pick them up either today or tomorrow.

We do NOT need to meet in advance of Thursday's planned meeting. I'll begin the cleaning and sanitization process fairly early, so that we can get to cooking as quickly as possible on Thursday. I'm assuming pizza and beer is ok for everyone? Our address is 1 Via Apuesto, 92673, my mobile is 949.632.4977, and home is 949.492.1062.

Our inventory thus far:

- Official San Clemente Beer Club Brew Bible (I've put together a binder for notes and such)
- Brew Kit (all the goods in 1 lovely package)
- 20 qt. brew pot
- Plastic Spoon
- Tablespoons and Measuring Cups
- Glass jar
- Fermentor
- Airlock
- Sanitizer (I'll make this the day of with a mixture of water and bleach)
- Thermometer (optional, but I think it will be beneficial)
- Appox. 5-7 gallons of distilled water (this can be the arrowhead water from Ralph's)
- Bleach
- Large Plastic Bucket (this will be used to sanitize some of the smaller items as well as for storage of equipment as we go through the process)

A couple of final items to consider, we need to exchange mobile phone numbers and preferred e-mail addresses. It sounds as if most of us do not want to use our "work" e-mails, not surprising, and would prefer to use our "personal" e-mails. We can include everyone's contact info in the above-mentioned binder. Lastly, the kit and 8 grolsch bottles were a total of $138.17, so bring your friggin check books!

Thursday, March 4th

Good Morning Fellow Brewmeister's!!! The day is fast approaching. I will be preparing a final inventory tonight, I know I keep saying that, but tonight is the night! I've prepared some materials for the first batch and I know Wally has some great information too. We should be good to go. I'll provide the inventory first thing tomorrow. Until then, here's to happy brewing!