Brewing At OCBC Is A Team Sport

The OCBC has learned lots of things about brewing in the past few months, but one of the main things that we have learned is that working as a team, and using our numbers, helps make a better beer and a better time.

When we started the club we knew that we wanted several members to not only help split the costs, but also to help split the work. Some of that work is the menial tasks of cleaning, removing bottle labels, and just watching water boil. It also helps that more people are available to run and get ingredients or equipment when emergency or convenience arises. It also seems that the biggest tasks that we need more numbers on is the mental tasks of keeping all of the tasks straight and in order. It is also to get everyone's opinion on how some of these processes are to be done.

Do we mix the yeast straight into the carboy? Do we really need to sanitize that? Weren't we supposed to rack that beer today?

We have simplified the brewing schedule with an Outlook calendar, but on some days when we are brewing, bottling, and racking on the same day, the steps get muddied. We have gotten these tasks streamlined and all able to be completed in 3 hours. That being said, all it takes is forgetting to sanitize something or in which order things need to happen to add an extra 30 minutes or more to the process.

Luckily we are doing this for fun and time isn't really money, but is just time. Of course extra time brewing isn't so bad since we are drinking beer and hanging out, but we can do that sitting on the couch watching football. I guess we wouldn't appreciate the success of tasting a delicious craft beer as much if it didn't take a little sacrifice and hard work, and is why there is no "I" in OCBC.