Countin' Down To Batch 300

Shouldn't that be counting up? Hm. Counting down the days, there. Lots to do. Logistics of how to deal with 70 lbs of grist, for one. My lead co-conspirator in brewing operations, Dr. Dennis G. "Skip" Elmer, DVM, and I hope to have this worked out by the time we dough in Sunday morning early. Perhaps we will even incorporate lessons learned into the plan, such as checking for spider butts in the works before starting.


Pictures here are from Batch 200, same co-conspirators.


Then there is all the draft setup- 10 homebrew taps, one firkin of Irish stout, and one worthy guest tap. The lineup is not finalized, but there should be something for everyone.

And cooking. The food prep starts in earnest tonight. Mrs. Cicerone will be working on a number of delights over the next couple of nights, including the famous basil & sun-dried tomato cheese torta, macaroni and cheese, and gumbo. Meaty things will include smoked turkey drumsticks, pulled pork, jerk legs o'lamb, and a Great Big Fish.