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
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
It's the time and place that determines whether I'm in or not.
But sounds like a fun idea.
That would be great.
jealous, why does cali have to be so far from florida????
how about as far away from Laguna as possible. Don't want to line that cities pockets...
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.
Because of all the Xmas party's the only two bands that can play are these guys.:D
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
sounds great, count me in but how would the wife feel about having a bunch of your beer guzzling/foul mouth friends over?
I'm in..... what an awesome idea!
sounds great, count me in but how would the wife feel about having a bunch of your beer guzzling/foul mouth friends over?
I don't know any:D we are gentleman divers here in OC who even shave before we spearfish.
Cheers, Don
hahaha stephan that is hilarious, seriously, guy has the bugs locked down!!
Don is the consumate gentleman
Last time I went paddy hopping I saw some bulls on parade...
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...
I'm in as long as I'm not stuck in Malibu buried in hw. Great idea Don.
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.
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...
I don't know any:D we are gentleman divers here in OC who even shave before we spearfish.
Cheers, Don
yah, regular boy scouts:rolleyes1:, count me in anyways.
I'm game for the gathering!
OK you guys pick the month. I'm thinking after the 1st of the year so we can get the holiday office party's out of the way but have some fun to look forward to. I'm going to plug in the freezer in garage to stock some meat.
One more baseball game this week and I'm stocking the cave.
Cheers, Don
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