Lets have a Cali Speardiver party, this would be a great year for a meet and great. Who's in ?
You guys set the place and date.
Cheers, Don
Speardiver Party
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It's the time and place that determines whether I'm in or not.
But sounds like a fun idea.
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That would be great.
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jealous, why does cali have to be so far from florida????
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how about as far away from Laguna as possible. Don't want to line that cities pockets...
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I am in. I got one gallon of cider clearing up that I can bring. Not sure how it tastes yet but I used an ale yeast I am not a fan of the champagne tasting ciders.
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Because of all the Xmas party's the only two bands that can play are these guys.
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I love RATM,, and sorry to come into you cali guys discussion but if spearstuff doesn't not only attend but also supply 40lb of lobster meat then there's a lot of dive reports you guys are not noticing
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sounds great, count me in but how would the wife feel about having a bunch of your beer guzzling/foul mouth friends over? <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">
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I'm in..... what an awesome idea!
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sounds great, count me in but how would the wife feel about having a bunch of your beer guzzling/foul mouth friends over? <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">
I don't know any
we are gentleman divers here in OC who even shave before we spearfish.Cheers, Don
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hahaha stephan that is hilarious, seriously, guy has the bugs locked down!!
Don is the consumate gentleman
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Last time I went paddy hopping I saw some bulls on parade...
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I am in. I got one gallon of cider clearing up that I can bring. Not sure how it tastes yet but I used an ale yeast I am not a fan of the champagne tasting ciders.
It is all about aging. I use champagne yeast and usually ferment for 3-6 months then another 3-6 months in the bottle before they are perfect. The trouble is not drinking it all before it comes to age, doing 5 gallon batch every 4 months help keep the cider supply going. Now keeping the beer bottles full is much harder...
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I'm in as long as I'm not stuck in Malibu buried in hw. Great idea Don.
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It is all about aging. I use champagne yeast and usually ferment for 3-6 months then another 3-6 months in the bottle before they are perfect. The trouble is not drinking it all before it comes to age, doing 5 gallon batch every 4 months help keep the cider supply going. Now keeping the beer bottles full is much harder...
Ya it takes forever but I have been good I just take a peak at it everyday. I do need to do a five gallon batch though.
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Ya it takes forever but I have been good I just take a peak at it everyday. I do need to do a five gallon batch though.
Not how beer yeast smells but with champagne yeast the first few days of fermentation smell like rino farts...
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I don't know any
we are gentleman divers here in OC who even shave before we spearfish.Cheers, Don
yah, regular boy scouts
, count me in anyways. -
I'm game for the gathering!
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