My participation in the 2025 Star Trek Cruise

My brother and I participated in the 2025 Star Trek Cruise, put on by Entertainment Cruise Productions.

My brother and I had gone on the 2018 Star Trek Cruise, and had a great time, but we decided that we weren’t so interested in immediately booking the following year’s sailing, nor during a nebulous period of “about five or so years”. We changed our minds in early 2020, thinking to book for 2021; however, difficulties in getting through the phone lines which were constantly busy and the subsequent world-wide event (which no doubt was the reason for all the busy signals!) made it clear that we shouldn’t continue with our efforts in 2020.

Fast forward to early 2024, we felt confident to book for the 2025 sailing: We booked passage on the 2025 Star Trek Cruise on the Royal Caribbean Explorer of the Seas in mid-March, 2024. This was still a somewhat challenging experience, since the phone lines to reserve were always busy. My brother mused to the effect of “the next time we book passage, I should take the whole day off!” Fortunately, my brother persisted and got through, and managed to get a reservation for the two of us. As returning guests for the Star Trek Cruise, we received a small discount whose amount I don’t recall, and a further 5% discount for paying the full passage at the time of reservation.

Flights were booked in early June, 2024, with a decision in November, 2024, to change things slightly toward flying separately.

We reserved hotel rooms in the Brickell area of Miami in mid-January, 2025. This area was chosen for roughly three reasons:

  • We had stayed in Miami Beach in 2018, which proved to be an excellent experience, except that neither of us were interested in the beachfront luxury that was available;
  • We had a perception, rightly or wrongly, that the Miami Beach area, which seemed to be all semi-luxury hotels and little else, required that any transportation considerations such as Ubers and taxis travel further than from other areas, although this may well have been subjective;
  • We wished to find another location that was as close or (at least apparently) closer to the cruise terminal, while maintaining per-night pricing that was not exorbitant. (Unfortunately, this year, the cruise was at the very beginning of the spring break, and prices went up accordingly across the board.)

Leading up to our departure date, we installed the app for Royal Caribbean, which impressed me as to how sufficiently complete it is and how it integrated my reserved shore excursions and no doubt were I to have made other purchases, those too, the menus in the dining room, and my on-board bill.

Starting about a week before the cruise, and a few days after prompting from the cruise promoters, my brother and I checked in on the Royal Caribbean app – as we discovered, probably too late – and got later embarkation times of 14:00 to 14:30. We also looked at the shore excursion options, and only chose one relatively inexpensive trolley tour in Belize City – which was entirely pleasant and enjoyable.

We did not chose any other shore excursions because we checked sufficiently late such that it appeared that other cruisers had grabbed up many to capacity; as well, many that we might have considered were no longer available. As for the rest, little interested us, or otherwise involved activities that were too risky for the conservative, risk-averse approach we took to the trip (as in, we decided that even laid back swimming-related activities, in which we were not particularly interested anyway, could have been too risky.) Note that we also didn’t choose any on-board paid activities, as we had in 2018, perhaps simply because their availability never really caught our attention, certainly not in time.

My brother and I travelled separately to Miami and arrived at different times. I arrived first, and a few hours later, my brother arrived. Note that we arrived two days before the cruise not because we wanted to do touristy activities in Miami before the cruise per se. Rather, we wished to avoid the consequences of potential logistical changes and delays (and therefore miss boarding our cruise!) that can occur when travelling non-trivial distances. Concerns included airplane delays such as delayed or cancelled flights, airplane maintenance issues, airplane overbooking, and weather-related delays such as snow storms; the cruise was February 23rd to March 2nd, which is prime winter storm season in the northeastern part of North America where we live, as well as the broader region. Winter storms which easily can wreak havoc in multiple ways and multiple times with airplanes and travel, especially in eastern Canada and the US north-eastern seaboard, and which can cause domino effects with severe delays, are simply a fact of life in our region. Essentially, we were planning a buffer period to allow for an impromptu re-enactment of the movie “Trains, Planes, and Automobiles”.

In the end, neither of us had any delays, and I was even sitting at the gate for my departure about four hours before I was to board the plane, in plenty of time for the previous flight at the same gate to have a waiting period. I also used the US customs app, which allowed me to go in a short line at my home airport, and I passed through very quickly.

At this point, I should note that I carried some commercially packaged iced tea powder to always have a drink during my trip, and some commercially individually packaged granola bars for times before and after the cruise, including travel days, when meals may not or could not have been timed conveniently during the trip. I did not have any trouble crossing into the US, despite having declared in the US Customs app that I had “food” which I did not specifically identify. Except as noted below in Cozumel, Mexico, I did not have any other problems with embarking on the ship, or crossing other checkpoints, with my iced tea or granola bars.

As I was waiting at my gate – about three hours – I noticed that it took an extra half hour for people I recognized in the longer lines without the app to pass through and barely make it for boarding for their earlier flight at the gate at which I was waiting!

My brother and I did not do any proper pre-planning for the expected time to be spent in Miami (two days) – despite always telling ourselves throughout the year that we should. The reason for this is a toss-up between mostly procrastination and, at least nominally, saying that the point of showing up in Miami at least 40 to 48 hours before our cruise embarkation was not to do some incidental tourism, but rather to plan for delays in the travel logistical obstacles listed above.

We did, however, do the following activities and go to the following restaurants / brewpubs:

  • Friday evening: Bay 13, a microbrewery / brewpub that also serves excellent food — however, due to the travel arrangements, I had eaten a sufficiently large meal perhaps two to three hours earlier, and so I had to bring the chicken parmesan I’d ordered back to the hotel — a great early lunch on the Sunday morning just before checking out and going to the cruise terminal! Bay 13 was an excellent venue that brews its own beer, and while we were there, they were hosting a wedding practice dinner;
  • Saturday morning: We revisited the Bay of Pigs regimental museum in Little Havana, as well as a costume store, and walked through a busy main thoroughfare in Little Havana, on a tourist-heavy Saturday morning
  • Saturday lunch: We then went to the Tripping Animals Microbrewery tap room, at the brewery in an industrial park, where the beer was excellent, and the food, while secondary to the beer, was adequate and tasty; as I recall, I had the pulled pork sliders.
  • Saturday evening: Black Tap Craft Burgers and Beer. This restaurant was quite nice, but a bit too commercial for my tastes; I was hoping for a more local beer and food experience, much as it had local beers. And, the location we visited in Brickell City Center had open air escalators in a sufficiently widely open area, which triggered my fear of heights!

Traveling with a cell phone:

Over more than 20 years of carrying a cell phone and several models and generations of cell phones, I have never, until this trip, experienced difficulties using my cell phone while traveling. Well, barring having traveled to London and Paris in 2003 and 2005, when I left my cell phone at home, assuming that my North American cell phone would have been incompatible for use in European cities at the time, and in the case that it may have worked, that use would have been prohibitively and exhorbitantly expensive.

Despite my confidence based on prior experiences, I should concede that my telephone is a unit purchased in April, 2020, therefore being about five years old at the time of this trip.

Upon arrival in Miami, I called back home to announce that the airplane had landed safely; while it took a few moments to connect to the network, I thought little of it, assuming that the delay was due to a combination of the unit being just turned on again and trying to connect to the local network, the number of other cellphones being simultaneously turned on and competing for cellphone frequencies, and the relative concentration of cellphones located at the airport, certainly as compared to the presumed number of cellphone towers immediately local to the airport.

However, from that point on, while I had roaming data and SMS texting, as confirmed by my having been able to freely use the internet data on my phone as well as receive confirmation texts from the hotel and airline, I never was able to make a voice call in Miami, nor in any of the ports of call in Mexico and Belize. There was an exception when my brother managed to call my cell phone while in Cozumel, but it was an experiment, and while I was sitting in front of him; further, in the moments following, I could not repeat the experiment by calling him back.

Vague technical notes:

  • OnePlus 7, purchased in April 2020 (and cruise in late February to early March, 2025);
  • The physical SIM card was changed from Bay 2 to Bay 1, to eliminate any presumed possible bias, to no avail;
  • The settings were changed to choose and test with the various local cellphone providers, to no avail.

Sunday, embarkation day:

Come embarkation time, we were originally planning to arrive at the cruise ship port, against recommendations from the cruise promoter, about half an hour earlier than our embarkation time of 14:00 to 14:30. We eventually decided to leave even earlier than planned, at about 12:45 instead of 13:00. Unfortunately – note that I say “Unfortunately” – this proved to be a fortuitous strategy, because there were seven cruise ships embarking at the same time, and the traffic jam leading to the port was excruciatingly, and stress-fully, long. We were fortunate that the tunnel, which was closed at the time and making the traffic worse, opened up as we were approaching it at about 100 metres, and we could go through it. This avoided a long detour. We finally arrived at about 14:40, after a trip lasting close to two hours instead of a half hour or less. Embarkation itself was relatively smooth, during which we needed to simply present our boarding passes through the Royal Caribbean app at a few checkpoints, and pass our carry on bags through airport-style metal detectors and possibly x-ray machines.

Ship:

Explorer of the Seas, Royal Caribbean – this is the biggest cruise ship I’ve been on. It was quite the exercise every day to remember where we were relative to where we were going, including our cabins.

I was fascinated that the ship was wide enough to have five rows of cabins from side to side, at least in the areas fore and aft where there were said width of cabins, as opposed to the central part of the ship, which had four rows of cabins, plus the central promenade.

I found the shower in my cabin difficult to control for the hot water; either I got the room temperature “cold” water – which was far closer to room temperature – or with the slightest adjustment, the water came out too hot. It was not good at blending water. The rest of the room was eminently adequate for one person who spent most of my time in the room asleep.

TV on Board:

The encoding of TV shows was not great, although most of the time it didn’t matter.

  • Some episodes of the various Star Trek series would suddenly lose their sound, which was obviously an issue with the source material being broadcast, because the same issue would repeat at the same time in the episode when the said episode would re-air;
  • Some episodes from the shows that were originally filmed in the old 4:3 format were sometimes stretched to 16:9 or close, and sometimes not;
  • Sometimes, the episodes from the original Star Trek series shown were in the old 4:3 aspect ratio as filmed, instead of the newer re-scanned and re-boxed in widescreen;
  • Screen resolution was fairly low, which was especially noticeable in the movies, showing a good amount of pixelation;
  • No channel was showing Star Trek: The Next Generation, nor did I notice airings of Star Trek: Prodigy;
  • And, two or three 24-hour news channels, a 24-hour sports channel, and a drama channel or two, as well as a channel with the map showing the current location of the ship, as well as a channel with the host “JT” announcing the day’s activities.

Food on Board:

The food on the ship was plentiful, and sufficiently varied, but I was disappointed that there wasn’t more variation from day to day in the WindJammer buffet area, as well as the dining room — a First World Problem :). Not to say that there wasn’t any variation at all – there was, especially in the latter, but it seemed as though there was only daily variation of two of the items in each of the main course and dessert menus of the main dining room menu. I nonetheless managed to find different meals every day, and lots of fresh buns and croissants and butter, a treat for me. A significant number of the desserts in the WindJammer buffet area were disappointing: They looked like professional pastry shop offerings, but were actually rather bland and tasteless. I also, ahem, sought out prune juice – which Lt. Worf described as “a warrior’s drink!” – a few times starting early to mid-week, which I found you could order (for free) at the WindJammer buffet area. The prune juice indeed helped me maintain a warrior’s approach during the rest of the cruise. Ahem. 🙂

Drinks:

I didn’t get a drinks package because while I enjoy nice beers (which incidentally are usually significantly more expensive than most macro-brewed beers – which normally, in theory, could figure in calculation of the cost-value proposition), I am usually a rather light drinker; to make the drinks package worthwhile, I would often have to had to consume, based on a conversation with someone who had such a package and was taking full advantage of the programme, about nine alcoholic beverages per day, every day, of course depending on the value of the individual drinks – about as many alcoholic drinks per day as I reckon I had consumed over the whole eleven days of my vacation! (Including in Miami before embarking, and in the tourist zones at the ports of call.)

I did manage to bring a commercially packaged iced tea powder with me on the trip, which was the bulk of what I drank throughout the trip.

Internet:

I had purchased internet access before leaving for the trip, and I had installed the Royal Caribbean app on my phone. Once on board, I wondered how to access the internet; on my smartphone, I joined what appeared to be the ship’s “free WiFi”, and the app figured out how to sign into the internet on its own, based on the knowledge (sent to the Royal Caribbean app) that I had purchased internet access; the app gave me a code to activate internet access for my laptop. I then wondered how to know that I was connected to the internet (as opposed to simply the ship’s intranet), and asked the person I was travelling with how to access the internet – using an app that required the internet! (The suggestion was to try visiting a well known news website which, were it inaccessible – and were one to have properly working internet access – would be newsworthy on an international level.) The internet was excellent and more than adequate in its speed, with no limits, with no down-times or brownouts or lack of availability that I could tell. (My brother could not use wifi calling on his iPhone, nor VPNs, but he learned that the lack of WiFi calling was probably a problem with the cell phone supplier, not aggressive internet filtering on the ship.) My brother and I constantly used the Signal messaging app on our phones to keep in touch with each other; we learned later in the week that some people found the messaging function in the Royal Caribbean app to be slow and often enough time-delayed, inefficient, and apparently without an obvious notification function.

Swag:

As part of the cruise, we received the following items, which were delivered in our rooms on a daily basis:

  • a poster celebrating the cruise’s theme of 30 years of Star Trek: Voyager, which I left behind because I didn’t want to carry it home;
  • a Star Trek baseball cap;
  • a palette of small Star Trek themed buttons;
  • a Star Trek themed fanny pack;
  • a cruise t-shirt (front, back) late in the cruise (no doubt timed to coincide with the pool party with the complimentary watered down drinks, as well as to not compete with the “embarkation day” shirts you could purchase in advance, and which presumably were sent to the purchasers in advance of the trip via courrier; I did not purchase one);
  • and a bag of roasted coffee beans thematically branded to the cruise and Captain Janeway, who liked coffee a lot, but who had to limit her intake due to resource limitations because of their being stranded in the Delta Quadrant with no access to Federation supply chains (including, in the Star Trek Universe, an ample supply of matter and antimatter to create the energy required to do things like operate food replicators, which were rationed). This was a sore spot for me because I immediately thought that it would be a problem bringing it back into the US upon debarkation in Miami at the end of the cruise (it wasn’t a problem for all the people I saw disembarking), let alone returning back home to Canada (according to the ArriveCan app, it wouldn’t have been). I rashly returned the commercially sealed bag to a room service trolley because I didn’t want the problem of carrying a food product across borders (ironically, considering that I had been carrying iced tea powder and chewy bars, both in commercially sealed packaging, which I had brought from Canada), let alone very fragrant roasted coffee which may be suspected of being used to hide the smell of illicit items (ie. drugs, which *of*course* I wasn’t carrying!)

Cabin door decorations:

Many cabin doors were decorated in various ways, including one door near our cabins that was giving away things like various buttons of the kinds that have messages and cartoons on them, of which I took one, and key chains; the occupants must have spent several hundreds of dollars making the many items they gave away. Neither my brother nor I planned any such activities, perhaps mostly for lack of imagination and creativity on our part. Perhaps, this would also have been seen by ourselves to have been a frivolous expense, and perhaps a not so frivolous logistical difficulty to transport with us given a risk of damage, or inherent (and expensive) logistical difficulties involved in bringing certain types of decorations, which may have ultimately required significantly larger luggage.

Costumes:

There were a lot of costumes, mostly excellent, and even more shirts with a plethora of Star Trek messages on them. I had several such shirts from when I’d been on the cruise in 2018, and all of them still just barely fit, but rather snugly. I had also trimmed my sideburns to the curved Star Trek officers’ style, but nobody said boo (I must admit that I never looked for them on others, let alone noticed any). There was one particular person on the trip who could have replaced Scotty in some of the movies as a body double including his face, and it would have been easy to believe that he was James Doohan of that period of time.

I was fascinated and impressed how certain communities became more visible on the cruise than on land, as expressed through their costumes and other markings, and how several times the expression “safe space”, in reference to the cruise and its participants, was invoked, and sorely appreciated.

Again, we did not bring any costumes (beyond Star Trek themed t-shirts we had from the 2018 cruise), mostly for lack of any interest in participating in cosplay, but also perhaps also because it would have been an expensive additional expense. We also no doubt recognized a definite logistical difficulty to transport costumes with us given a risk of damage, or inherent (and expensive) logistical difficulties involved in bringing certain types of costumes in extra luggage. In fact, I could have brought a Star Trek: The Next Generation era toy phaser, and perhaps another item or two stowed in my luggage, but which I decided were not worth bringing. I have heard stories of people being questioned at national borders for toy replicas of weapons, even if in this case I would hope it to have been impossible to mistake the “phaser” for anything other than a harmless toy (at least insofar as the “weapon” part was concerned); I was also concerned that it could nonetheless be confiscated as being a suspicious item for just about any reason that I might consider inexplicable, but impossible to argue against.

Star Trek Actors / Stars / Special Guests:

I should preface my comments in this section with the following:

I understand that, putting aside the specific agreements for how many appearances the individual actors may have had with the promoters and to which I could never be privy, there were numerous reasons why I didn’t see some of the guests and celebrities as often (or so it seemed) as I might have liked, because of any of the reasons in the following non-exhaustive list:

  • they were busy with photo sessions and autograph sessions throughout the cruise, which did not interest me;
  • “I’m not interested in a sushi class, even if it’s given by Linda Park from Star Trek: Enterprise”;
  • “this show in which such and such is appearing was in conflict with another show which I did choose to attend”;
  • having chosen to be a “day person” who tried to take advantage of so many of the main shows and ports of call during the cruise, I was exhausted by the time the main show came around at 21:00 every evening (sometimes falling asleep during said evening show), and was at a point when I was going to bed. As such, I therefore would miss a show that I might have seen, which may have starred a celebrity I would have liked to have seen, were the show to have been at another time during the day, and were I to have found a time slot during which to attend it;
  • there were a number of paid activities (ie. wine tastings, etc.), fundraising breakfasts featuring or hosted by a given guest celebrity, and the like, which did not interest me, nor which in any case had I been, did not catch my attention early enough to make a reservation;
  • We saw most if not all of the celebrities throughout the collective of the various shows, but not much outside of those events; I suspect that the “Dilithium Pass Holders” (who paid a premium for them) may have had access to special private shows and autograph sessions that kept the celebrities busy beyond the public sessions, and which I did not purchase;
  • and, a somewhat minor point, but which was the case at least one evening: Lining up for the evening shows in the main theater every evening in order to secure seats which we wanted involved missing out on parts of earlier evening shows which we might have seen, were we not lining up.

I did spot John de Lancie sit at a table near me at the WindJammer Café. I saw Tim Russ walk by me one afternoon. I was mildly disappointed that the likes of Robert O’Reilly did not get made up as Gowron, at least not when I saw him; apparently he *may* have been in costume for another event I did not attend.

Guests seen often, whom I am calling “the hard workers”:

  • Lolita Fatjo: Ms. Fatjo, perhaps best known in Star Trek circles as a script coordinator for Star Trek: The Next Generation, Star Trek: Deep Space Nine, and Star Trek: Voyager, hosted a number of the panel shows and other shows I saw. Interesting thing I learned in writing up this post, after the cruise: According to her website, Ms. Fatjo’s current career appears to include managing “many actors from Star Trek and other sci-fi shows for convention appearances”, a role my brother and I surmised that she seemed to be performing while on the ship;
  • Dr. Erin McDonald, a science adviser for many of the Star Trek series, who hosted a few science shows as well as some guest panels;
  • Dr. John Grunsfeld, a NASA astronaut who was on at least three space shuttle missions to service the Hubble Space Telescope, who hosted a couple of science and Hubble Space Telescope shows.

Guests seen often:

  • John de Lancie, who played Q, and who led the “War of the Worlds” dramatic re-enactment, and spoke about his sailing adventures, among other things;
  • Jeffrey Combs, who played Shran (Enterprise) / Brunt (DS9) / Weyoun (DS9) / Penk (Voyager) / Tiron (DS9) / Krem (Enterprise), and who was in “The Rat Pack”, the DS9 panel, and “The War of the Worlds”, among other things;
  • Ethan Phillips, who played Neelix (Star Trek: Voyager), and who was in “The Rat Pack”, Star Trek: Voyager panels, and other shows;
  • Robert Picardo, who played the Doctor (Star Trek: Voyager), was in an opera show one evening, hosted a charity auction benefiting the Astronomical Society, and at least one Star Trek Voyager Panel;
  • Garrett Wang, who played Harry Kim (Star Trek: Voyager); I learned, after thirty-some-odd years, that his family name is pronounced the way an English-speaker would pronounce the family name Wong, rhyming with “song”, “wrong”, and “gong”, not, well, pronounced the way the family name Wang is spelled in English, rhyming with “sang”, “rang”, or “gang”. Mr. Wang was in was in the “Voyager Family Feud” show, Star Trek: Voyager panels, and was the center square in Star Trek Squares;
    • Interesting story, again learned more than 25 years later: When the Seven of Nine Character joined Star Trek: Voyager, the producers decided that they needed to eliminate an existing character for the obvious cost issues associated with the rather large main cast that they had. Apparently, they’d chosen Harry Kim to remove from the show, and I’d presumed at the time that Harry Kim was chosen over Kes because the writers had originally seen more potential in writing Kes stories. However, at that point, Garrett Wang, the actor, had just been ranked rather highly in People Magazine’s “Most Beautiful People of the Year” list, and so the producers could not choose to kill off the Harry Kim character.
    • But here’s what I learned on the cruise: Apparently, Mr. Wang was quite the party person during approximately two years early on in Star Trek: Voyager production, and apparently commuted from Los Angeles to Las Vegas every single weekend to take advantage of Las Vegas party life. This led to his being late several times on Monday mornings, often enough delaying production, especially during expensive location shoots (ie. at some outdoor set in an “alien environment” instead of on a constructed studio set), and this led to his being an obvious choice, until of course he was listed in the People Magazine ranking.

Guests seen almost often enough:

  • Jeri Ryan, who played Seven of Nine, and who was in the “Voyager Family Feud” show, Star Trek: Voyager panels, at least one of the Star Trek: Voyager panels I saw, and other shows which escape my memory at this point;
  • Robert Duncan McNeill, who played Tom Paris (Star Trek: Voyager) (who had to leave mid-cruise due to other commitments, and had to wear a mask to hopefully reduce the likelihood of getting sick, because people working on his project at the time of the cruise had had a *lot* of illnesses, and as the director he wanted to not get sick, which would force a temporary shutdown of the project, instead of just a slowdown but under circumstances which would allow for some re-arrangement of the shooting schedule to accommodate ill actors and crew members as well as those who weren’t ill), who was the Star Trek Family Feud show, at least one Star Trek: Voyager panel, and possibly other shows which escape my memory at this point;
  • Tim Russ, who played Tuvok (Star Trek: Voyager), who was in “Voyager Family Feud” show, Voyager panels, and possibly other shows which escape my memory at this point;

Guests Seen Rarely:

  • Kate Mulgrew, who played Captain Janeway in Star Trek: Voyager, and who only arrived mid-cruise, made an announcement on the PA system, appeared in the “War of the Worlds” dramatic reading, and in her show on the last evening. No doubt she was also involved in private-pay-to-attend events and autograph sessions.
  • Denise Crosby, who played Tasha Yar and a Romulan Commander in Star Trek: The Next Generation, as well as being known for her “Trekkies” documentary; according to the schedule, she did a late-night ad-libbing of the lines to a silent showing of some Star Trek episode, which I did not see because it was too late for me, and frankly I was so unimpressed with a similar rendition on a previous cruise that it did not seem to be worthwhile to me;
  • Linda Park; she hosted a trivia session while I was at the first evening’s show, and hosted a sushi making event for which I didn’t get tickets;
  • Chase Masterson; she hosted a charity breakfast for which I didn’t purchase tickets;
  • Wilson Cruz, who was Dr. Hugh Culber on Star Trek: Discovery, who was in the Star Trek Squares show and was very complimentary toward Canadians;
  • Jonathan del Arco, who was in the Star Trek Squares show;
  • Celia Rose Gooding; I did see her in a Strange New Worlds panel, and she was in a “birthday party” show early on during the cruise given that it was her birthday a day or two before the beginning of the cruise, and which I did not attend due to its late night time slot.
  • Mary Wiseman was supposed to be on the cruise, according to the cruise t-shirt. I’m not sure that I even remember her being presented at the opening day party!

Shows:

My brother and I attended a lot of shows. Usually at breakfast, which we usually ate “early” at about 7am or thereabouts, we would take out the day’s printed out show schedule and start choosing the shows that we’d like to see that day, marking up the sheet with a pen in order to not forget.

There were a lot of panels with question and answer periods, and often started with “what are you up to these days?” – especially since of course most of the actors were not on the currently produced shows, some for several decades at that point, and of course had current professional and life projects.

The evening shows had an annoying, (presumably) unintended feature: In order to get in and have a decent chance of getting seats of our choice, we had to line up about 45 minutes before the show, since lineups would typically easily extend well beyond a hundred feet. As a result, we spent a lot of time every evening lining up and waiting; as well, this effectively made it impractical to see even a small part of other shows after our early dinner seating but before the main evening show.

We did not got to the even later shows and parties after the main evening show, which we saw every evening at 21:00, and which typically ended at 22:00 or slightly later. At that point, we were tired every day and usually went to bed, except for a couple of evenings when we went to the WindJammer buffet for midnight snacks; unfortunately, the WindJammer buffet only reopened at 23:00, making a couple of the nights we did do this particularly late affairs for us.

Sunday:

  • Pool party / countdown to launch at the pool level, with introduction of the various guests;
  • After dinner, we went to a Star Trek trivia show with J.G. Hertzler, hosted by … I’m trying to remember, might it have been one of the “Morale Officers”, who were young-ish ladies dressed in StarFleet uniforms, who would often help out at shows with things like passing around the public microphone, or marshalling the guests into and out of the theatre, and if they happened to be “just wandering around the ship”, could also provide basic concièrge services relating specifically to the cruise’s theme;
  • Evening show: Star Trek: Voyager Family Feud with Jeri Ryan, Tim Russ, Robert Duncan McNeill, Garrett Wang, against four passengers, chosen by throwing out stuffed “Murf” dolls from Star Trek: Prodigy into the crowds, and the people who caught them got to go on stage.

Monday:

  • “This Year in Space Science” with Dr. Erin Macdonald;
  • “In the Hotseat” with Connor Trineer and Roxann Dawson;
  • Star Trek: Voyager Panel #1 with Robert Duncan McNeill, Jeri Ryan, Garrett Wang, Tim Russ, and Brannon Braga;
  • Strange New Worlds Panel with Celia Rose Gooding and Melissa Navia, hosted by Jonathan Frakes;
  • Qapla’! Meeting the Klingons with Robert O’Reilly, J.G. Hertzler, and Roxann Dawson, hosted by Lolita Fatjo;
  • Federation Trading Post, later in the afternoon of the first day: the lineup was ridiculously long, and the relatively limited selection of goods (and limited selection of shirt sizes, especially in the larger sizes) was rather wanting, and the prices expensive;
  • Evening Show: “Star Trek Rat Pack” with Casey Biggs, Jeffrey Combs, Vaughn Armstrong, and Ethan Phillips: This was an excellent show that surprised me. During the 2018 cruise, I did not see this show; my memory was that they usually performed late at night after I went to bed, and I assumed that they were another musical act that was generic and unrelated to Star Trek. In fact, at least for this show, it seems that Max Grodenchick (who played Rom on DS9 but wasn’t able to make it this year) wrote new Star Trek related lyrics for well known songs, while the group as a whole played parts / roles apparently reminiscent of the Rat Pack from 1960s Las Vegas (which I initially found distracting, but which quickly became endearing for me.) This was a treat of a show!

Tuesday:

  • Port of call: Costa Maya, Mexico, a port we had visited before. We disembarked the ship early, enjoying walking through the shops. We saw “Danza de los Voladore” in action – a ceremony in which people tied to ropes wrapped around the top of tall pole would jump off their perches simultaneously, and “fly” down as the ropes unwound, until they got to the ground. We also drank beer in the tiki hut restaurant, then returned to the ship by lunchtime.
    • One notable thing – in my mind only – is that in 2018, at this very tourist zone, I purchased a “Mexican” blanket, on the premise that the only true authenticity that I expected was that it was indeed a blanket, that was indeed purchased in Mexico. I paid $75 USD for it, after negotiating the price down from perhaps $100 USD (or possibly more), as I recall. At the time, I was suspicious that I may have been a “mark” to see how much money they could extract from me, because I was a tourist coming off of a cruise ship and that I was in a tourist zone. I nonetheless decided that I wasn’t completely taken for a fool, although perhaps not by much. Indeed, I like the blanket very much; I use it regularly to this day, and I expect to continue using it for many more years to come.
    • On this trip in 2025, I had the notion that it might be interesting to purchase yet another “Mexican” blanket, despite my past suspicions, and despite that I already possessed two such blankets meeting the above criteria of “authenticity”. However, I had a hard price limit of $30 USD, and I walked away from the piles of unpriced blankets in Costa Maya without even inquiring about the price, figuring that I would never get the price I was willing to pay, especially since I wasn’t all that invested in buying another anyway.
    • Note that I am supposing that had such a comparable blanket been purchased in Canada (where I live) or in the United States, the $75 USD may have probably been a reasonable market price, or possibly even at the low end. (See below.)
    • As such, having walked away, I moved on with my day, and I bought a souvenir for my Mom back home.
  • Back on the ship, my brother and I spent the afternoon either lounging at the pool or in our separate cabins.
  • When shows started up again, we went to a “Hubble Space Telescope” presentation with Astronaut John Grusnfeld: A standing room only event!
  • Evening show: Based on the announcements, I had hoped that this would be a dramatic reading of the original Star Trek series’ episode “For the World is Hollow and I have Touched the Sky”. However, it proved to be somewhat rewritten to include a lot of juvenile jokes, so it was disappointing. However, the audiovisual part on the video wall was well produced, and unfortunately was perhaps the star of the show for me, given my perception of a poorly adjusted script with juvenile jokes inserted at various points (which normally might amuse me in my mind, but not as much in real life watching it on a stage. To be fair, I should state that I found similar humour far more amusing the evening before in the “Rat Pack” show.)

Wednesday:

  • Port of call: Cozumel, Mexico. My brother and I went to the tourist zone, which was principally a bunch of shops much like Costa Maya, some of which we browsed through. Indeed, at one such shop I found – and purchased – yet another “Mexican blanket” that I liked, but only for $8 USD. Given this spectacularly low price, I am now rather convinced that I might have been overcharged in 2018. However, I also think that the $8 USD price was severely below what the blanket may well have been worth, and would have certainly sold for far more back home in Canada. (Note after arriving back home in Canada: A well known internet marketplace listed “Mexican Blankets” for prices ranging from about $14CDN to about $40CDN with a few outliers up to about $60CDN, plus shipping, about $9.50USD to $27.50USD, and up to $41.50USD — so I *was* overcharged in 2018.)
    • Afterwards, we left the tourist zone, going beyond the gates “to see what there was to see”. We quickly set our sights on a sports clothing store which we could see across and just down the street, to see if they had extra-large size shorts or swim trunks for myself and my brother, which they did not. However, in short order, I insisted on returning to the tourist zone, feeling uncomfortable for unspecified, nebulous reasons related to being in an uncontrolled environment, and – beyond the sports clothing store – not being able to immediately see anything that caught my fancy to continue exploring.
    • Back in the tourist zone in Cozumel, Mexico, we decided to return to the ship by noon or very early afternoon. As a brief reminder, I had always carried a backpack with water and my iced tea powder, which proved to be an issue on this day. Not having brought the commercial package with me when I went ashore, the iced tea I was carrying was a problem when passing through the x-ray security operated, by appearances, by Mexican authorities on shore: The authorities asked about the powder I had, as well as the brown liquid I had in a drink container. They ultimately allowed me through without any hassle when a supervisor agreed – after inspections of both containers – that they were iced tea, and not some other suspicious substance. This was a stressful moment for me since my Spanish skills amount to “Holà” (“Hello”), “Gracias” (“Thank you”), and “No hablo español” (“I don’t speak Spanish”), while the officials principally worked in Spanish (though thankfully appeared to understand English quite handily).
      • Well, okay, I have a spattering of following words and expression in Spanish, which I do not have the wherewithal to use:
        • “Señor” — “Sir”;
        • “Señorita” — “Madam”;
        • “Por favor” — “Please”;
        • “Uno cerveza, por favor” — “One beer, please”, which is such a cliché coming from, well, a “Gringo” — “Foreigner”, usually a derogatory term for an Enlish speaking (North) American which for the purpose of this conversation to which I am equivalent as a Canadian, and which former expression I would think twice about using, even at a bar serving beer;
        • “Amigo” — in the familiar ways that one would use “Amigo” alone, “My friend”, meaning that I would likely never have an opportunity to use it.
  • We again spent the rest of the afternoon relaxing on the pool deck and/or napping in our cabins.
  • Evening Show: Star Trek goes to the Opera with Robert Picardo: This show was better than the “BFF” show that Robert Picardo performed in 2018 (and if I correctly understood half-heard snippets of conversations around me, Robert Picardo repeated his “BFF” show over several Star Trek cruises since, and possibly up to 2024!) for two reasons:
    • In Star Trek: Voyager, the Doctor sang opera on numerous occasions, so they were able to make a show out of the various opera pieces that were featured in the show, with each piece being introduced as being from a given episode, with a large TV screen also showing some of the relevant scenes or pictures therefrom.
    • Also, I thought that the quality of singing was far better than in “BFF” – well, the professional opera singer was unsurprisingly excellent, while Robert Picardo, in my estimation, sang better this year. I should note that I am not a fan of opera at all – in fact, I have a personal running joke about opera to the order of “Call 911! The person on stage is obviously hurt because they are screaming in agony!”
    • Additionally, there was an excellent piece sung, as a duet, in which there was opera music expressly composed so as to be used while singing the well known “Khaaaaaaaannnnn!” scene from Star Trek II: The Wrath of Khan!

Thursday:

  • Belize City, Belize, where we only got off the ship at about 11:00 since we purchased a trolley tour around Belize City starting at 13:30, which was to last for about an hour.
    • At this point, my brother and I were becoming mildly disenchanted with the completely commercial nature of the tourist zones, which consisted of stores selling souvenirs, silver, cigars, tequila, and rum, hence why we got off the ship so relatively late
    • This port of call required that we use tender boats to go ashore; seeing some discoloration of the water around the ship while eating at the breakfast buffet, I assumed sand was being stirred up by the ship’s stabilizers, which led me to believe that a port for cruise ships was not practical there, due to shallow water.
    • The Belize City trolley tour we had booked was very informative and pleasant: We passed through an area with a high density of schools, we were welcomed by an impromptu school drum band on the street, and we learned about the local stores and restaurants that were proudly mentioned by the guide, but which came across as small, local businesses that might not have existed a few years before, and hypothetically may not exist in however many more years from now, and replaced with another local business.
    • Belize City came across as a lot poorer than the impression that the (admittedly and very obviously completely contrived) privately-owned island in Belize run as a resort by NCL that we visited in 2018 as part of the 2018 cruise gave us. Nonetheless, this was a very pleasant tour.
  • Shortly after the tour, we returned to the ship early, and again, that afternoon, we passed extra time napping or relaxing on the ship.
  • Evening show: Star Trek Squares, with Garret Wang as the center square – I was expecting the center square to be Kate Mulgrew. Unlike in 2018, a Gorn with (intentionally) unintelligible speech did not occupy a square. (See below.)

Friday:

  • First part (about an hour) of “To the Journey: Looking Back at Star Trek: Voyager” documentary;
  • “The Weird and Wacky Science of Star Trek: Lower Decks” with Dr. Erin McDonald;
  • Trek Stars with Dr. Larry Nemecek and Dr. Erin MacDonald, discussing various stars relatively and not so relatively near the Sol System (our solar system!), and often a connection to star systems mentioned in Star Trek;
  • We did a short visit to the pool party with free watered down drinks;
  • “The Search for Life in the Cosmos” featuring Astronaut Dr. John Grunsfeld;
  • Writing for Star Trek with Brannon Braga, where we learned that while Star Trek: The Next Generation did accept spec scripts from the public (which we knew already), at a certain point early on in Star Trek: Voyager, they stopped accepting spec scripts. Apparently, they had roughly 30,000 on hand, and putting aside the overwhelming numbers and presumably the amount of work for re-writes that would no doubt be required in using spec scripts, they were concerned with copyright issues and the logistics of balancing said issues. I presume that were they to mix elements from various spec scripts, or two or more had purportedly similar premises or other elements, by using one, the author of another might decide to sue because Star Trek had their script, which may have been unopened, and may have had a similar idea in it to one that was used;
  • John de Lancie Presents: “War of the Worlds”, which was a well produced recreation of the as-aired “War of the Worlds” broadcast in the 1930s, including a (small) live orchestra, and an increasingly growing Mars on the video wall screen behind the actors throughout the show. However, the show had the problem of not being directly nor specifically relevant to Star Trek, even if we were a receptive crowd given the subject matter. (I was later reminded that the radio programme’s copyright protection might have expired, although some cursory checks cast doubt on this hypothesis. Later still, I learned through Wikipedia that John de Lancie has a history with this radio show (here’s my archive of the page with the reference), having performed it with other Star Trek alumni for Public Radio in Los Angeles in 1994.)

Saturday:

  • “Science Balderdash” with Dr. Erin Macdonald and Dr. John Grunsfeld; the “Balderdash” game with audience participation, and Dr. John Grunsfeld wearing Spock ears and a Spock uniform;
  • The second part of a charity auction of various posters and other paraphenalia, props, and ephemera made for, and publicly displayed throughout the ship during, the cruise and autographed. It was rather stunning to see how much money people were willing to spend on such items, including one item, which proved to have a secret twin which was revealed at a point when there were extraordinary bids between two sole bidders; each sold for an identical extraordinary bid which would have been at or perhaps even beyond what the most luxurious cabin on such a cruise would have cost. (I also wondered how the winning bidders of various items would have been able to pay for some of the more expensive items; surely even most people’s gold cards could not clear at least some of those amounts!)
  • Star Trek: Voyager panel #2 with Lolita Fatjo, Brannon Braga, Kate Mulgrew, Robert Picardo, Roxann Dawson, and I remember Garrett Wang.
  • Star Trek: DS9 panel: Casey Biggs, Jeffrey Combs, Chase Masterson, Nana Visitor
  • “The Gorn’s Gong Show”, a talent show judged by Jonathan Frakes, Denise Crosby, and Nicole de Boer. There were ten contestants: Five were gonged by the Gorn. One participant was a great singer singing a Whitney Houston song I think from “The Bodyguard” movie (but *not* “I Will Always Love You”); another very good lady from Great Britain singing opera (who won with 107 dB of applause);
    • Three acts which were gonged were:
      • A Klingon belly dancer;
      • A lady using lighted balls at the end of strings to dance with, but the batteries for the lights died as she was about to start;
      • And another dancer with something like streamer dancing but using lit glass fibre optic cables.
  • An Evening with Kate Mulgrew, who answered a lot of questions asked by the audience, including a crowd pleasing answer to a contentious question at the end.

Sunday:

As we were leaving the ship, we saw that a good amount of the branding for the cruise’s Star Trek theme had been taken down overnight from Saturday evening to Sunday morning, changing the theme to an 1980’s theme (Radio Shack, anybody? 🙂 )

After the cruise:

We had planned to stay an extra night in Miami, so that we could plan a little extra touristy type activities; if nothing else, following our previous Star Trek cruise leaving from Miami in 2018, we were inspired by some impromptu good luck we’d had with a friend who was visiting Miami at the same time, who provided us with some tourist-like activities while we assisted them with some last minute purchases, before we headed for the airport for our evening flight.

Alas, this year, we did not plan nor do any such tourism; while we indeed did stay the extra night, we were so exhausted that we spent most of the extra time at the hotel resting or napping, save for going out on the last night to yet another brewpub, Biscayne Bay, which was in “The old Post Office building” in Miami. This restaurant had (literally) in house brewing capacity for presumably mostly in-restaurant consumption, as well as a remote microbrewery location where some of the products that are served at the restaurant are brewed, as well as in volumes to satisfy sponsorship agreements with external clients and for general distribution. I was personally so exhausted that upon our return from the restaurant at about 19:15, I went to bed within approximately 20 minutes. Further, due to our offset travel plans, while my brother left the hotel mid-morning on the next day, I only left the hotel at about noon (I couldn’t get an extended checkout beyond noon). I spent the morning in the hotel, and several excruciatingly long hours waiting at the airport during the afternoon.

Also of note, we learned in the days following our disembarkation of unfortunate news from the ship we were on, during the following week’s 1980’s themed cruise by the same production company, leading us to be glad that we were not on that particular sailing. Suffice it to say that any discussions about being on said following sailing – be it specifically for that theme, or as a case of “wouldn’t it be nice to do a second week in a row and not even have to change ships, and have a different theme to boot” – were purely whimsical. Our cruise was sufficiently expensive: Even as compared to a comparable but otherwise un-themed cruise, apparently the pricing for the following week was even more expensive than our trip, while we know that the shows would have been rather different and not as much to our liking as our whimsical discussions might lead one to suppose. That being said, the incident we heard of – which I will not specify for reasons of it being sufficiently upsetting and in any case beyond the scope of this post – would likely have been quite the damper on the on board spirits, as well as no doubt being something of a public relations nightmare for the cruise promoter and the cruise line.

My impressions of the 2025 cruise compared to the cruise in 2018:

This cruise had a slightly different and more polished feel to it compared to the 2018 cruise; this iteration was the eight year that it was produced, versus the 2018 cruise, which itself was only in its second year. In that sense, such a perception made a lot of sense, especially since the promoters also organize other themed cruises (such as the aforementioned 1980’s cruise, a motorcycle-themed cruise, some jazz-themed cruises, at least one 90’s cruise, and so on) and benefited from not only years’ worth of experience, but also many cruises’ worth of experience.

Some things in this polish included the video walls during the shows, and general branding, which no doubt due were due to experience in having produced 1, 2 (x2), 3, 4, 5, 6, and 7, instead of just one previous year in 2018 (admittedly, they had a “practice run” the week before with the first sailing).

While there were a number of similar shows in both years, some were produced more smoothly; my principal example would be the “Scopes Monkey Trial” script reading in 2018 vs. the “War of the Worlds” script reading in 2025. I would characterize both as generic performances adjacent to the core subjects of “Star Trek”:

  • The former, questioning and upsetting the unquestioning societal behaviour reacting to arguably arbitrary directives from beyond the situation’s actors (ie. not tv actors but the “real people” in the situation), admittedly a recurring theme in Star Trek;
  • While the latter, a (supposed) visit to a planet from (supposed) outsiders, which itself is effectively at the core of Star Trek’s mantra to “… explore strange new worlds, (and) to seek out new life and new civilizations …”

Firstly I stand by my 2018 characterization of a number of shows put on by John de Lancie and Robert Picardo as “Had the cruise been themed for the Stargate franchise, both John de Lancie and Robert Picardo, who also were secondary characters in that franchise, could have performed almost all of the same shows I saw them perform on the Star Trek cruise, and there would be little difference”, even though for 2025, I can’t include Robert Picardo as much in that characterization. I will also underline that I said “… while I was clapping at the end and otherwise (usually) thoroughly entertained, I was often scratching my head as to what the show I had just seen had to do with Star Trek …” This year, I can say that more of the shows I saw addressed the second comment. In the specific case of Mr. Picardo’s opera show in 2025, I will give full credit that it was tied to the opera appearing in Star Trek: Voyager.

As part of the added polish, “The War of the Worlds” show seemed well-rehearsed – in fact, for the musical parts and the scheduled interruptions in the script, it would have had to be – and the inclusion of the video wall graphic of the planet Mars slowly growing in size over the length of the show. (The “Scopes Monkey Trial” in 2018 was more relaxed, because it *had* to be due to participation by members of the cruise participants, even if they were selected “sufficiently in advance” earlier in the day to allow a short rehearsal before the show.)

Despite my comments above regarding the Tuesday evening show, a reading of “For the World is Hollow and I Have Touched the Sky” in which I found the humorous re-writes distracting, I also found the video wall integration into the show to have been well done, despite the somewhat fuzzy pictures, which I presume were from the original show. Whether this was a result of enlarging shots done on 35mm film well beyond the size one could have ever expected out of such resolution, whether in 1969, or in 2025, or, if the resolution was intentionally somewhat reduced for any of a variety of reasons, or both, is unclear to me, and is of secondary importance.

Overall, in 2025 I didn’t think as much about copyright issues, although in my mind, it was clearly still an issue. A number of the shows were, entertaining as they were, neither existing Star Trek material, or original Star Trek material: Instead, there were a lot of panel shows, and, perversely, Family Feud and Star Trek Squares (ie. a renamed “Hollywood Squares”) (that were probably concepts reused on the 1980’s Cruise as well as their other themed cruises) which no doubt included royalty payments to the format copyright holders. I have to concede that the panel shows were of course composed of the various personalities, and *of*course* we all wanted to hear from the people who we saw on TV or who worked behind the cameras to learn about the shows and the personalities and the shows.

Music piped through to the public speakers across the ship was, as in 2018, composed of a lot of 1980’s tracks, but was more diverse than the playlists I recall from the 2018 sailing; I expect that this probably an evolution of style, planning, more securing of the rights to play a larger list, and, possibly a desire to be able to reuse the playlists at least during the following week’s “The 1980’s Cruise”.

In my eyes, there seemed in some ways to be fewer trappings than in 2018 – at least in the sense of invoking my “Paging the Squire of Gothos” perception – although in some ways there were at least as many in 2025 (ie. the storefronts in the promenade were “renamed” according to a large variety of Star Trek references.)

Final thoughts:

We thoroughly enjoyed the cruise, and to the surprise of some to whom we have told stories, we were thoroughly exhausted at the end, due to taking advantage of the cruise and its activities as fully as we believed was reasonably possible. (Friends and acquaintances appeared to expect a response along the lines of “Oh, a cruise, how relaxing!”)

Will we be going on next year’s cruise?

(Perhaps, unfortunately) No, since we have other life priorities which we believe outweigh the value of doing so, as well as believing that we thoroughly enjoyed this experience because of the time elapsed between our two Star Trek cruises, as opposed to doing them on a yearly or otherwise more frequent basis.

But did we enjoy it? Of course!

Making Beer at Home — Photos

I learned how to make home-made wine during a university microbiology course in 1990, and I quickly picked up the hobby. After many years, I picked up making beer, to the pleasure of many friends over the years at local Canada Day celebrations.

Incidentally, while this page follows the preparation of beer from beer concentrate kits, the process is almost identical for making wine from wine concentrate kits.

The photos shown below cover a period of nine weeks, starting in early March, 2023, through to bottling the beer three weeks later at the very end of March, and taste testing the beer about six weeks after that — nine weeks total — in mid May, 2023. Normally, my “official” answer to “How long does it take to make beer?” is “A minimum of six weeks. Don’t believe the instructions when they say two, or three, or four weeks. Just don’t.” (Wine from kits takes about eight to nine weeks minimum.)

Making the beer:

The following is showing a very detailed progression of making beer using two kinds of beer concentrates, a blonde beer, and a brown ale. The narrative of this page will be primarily following the preparation of the blonde beer.

Day one:

First, a couple of kinds of beer concentrate kits were purchased, for a brown ale, and for a blonde beer.

Two beer concentrate kits purchased

Since beer concentrate kits often do not contain fermentable sugars, 1kg bags of dextrose were also purchased at the same time; in this case, about a bag per batch will be used, to produce a bit less than 5% alc/vol given the amount of beer I will be making (although I am not particular at all on this point beyond not wanting the alcohol content to be significantly different either way.)

Bags of dextrose purchased

Having brought the beer concentrates and dextrose home, the first thing I did was take out a beer from a previously brewed batch of beer:

Beer and glass taken out

The beer was poured into the glass:

Beer poured into glass

… and the beer was enjoyed:

Beer enjoyed

On to making new beer:

The aerator on the tap in the laundry tub was removed:

Aerator removed from tap

A five (imperial) gallon water jug was placed under the tap:

Water jug placed under tap

The water was turned on, and the jug filled with water …

Filling jug with water

While the jug was filling with water, a plastic cloth was laid out on the floor:

Plastic cloth laid out

A fermentation bin was taken out (incidentally, the original bin I bought back in late 1990 when I started making wine):

Fermentation bin taken out

A large stirring spoon, pliers, a large spoon, and a can opener, were taken out:

Tools taken out

The now-filled water container was brought out to the plastic cloth:

Filled water jug brought out

A kettle was filled with water …

Kettle filled with water

… the kettle was plugged in …

Kettle plugged in

… and finally the kettle was turned on:

Kettle turned on
Kettle turned on

A jet washer was taken out …

Jet washer taken out

… and the jet washer was attached to the tap in the laundry tub:

Jet washer attached to tap

The tap was turned on again:

Tap turned on

The aforementioned fermentation bin was brought to the laundry tub …

Fermentation bin brought to laundry tub

… then the fermentation bin was placed over the jet washer …

Fermentation bin placed over jet washer

… and I used a finger to activate the jet washer to rinse out the (previously cleaned) fermentation bin:

Fermentation bin rinsed with jet washer
Rinse water draining from fermentation bin

At this point, I took advantage of the moment to jetwash the emptied beer bottle from earlier:

Beer bottle jetwashed

… which was then placed in the dishwasher along with my other dishes, to clean for future bottling purposes (see later on).

Scissors were taken out:

Scissors taken out

The scissors were used to open a bag of dextrose:

Bag of dextrose cut open

The full contents of a bag of dextrose were poured into the fermentation bin, which was brought back to the plastic cloth:

Dextrose poured into fermentation bin
Dextrose poured into fermentation bin
Dextrose poured in fermentation bin

A can of beer concentrate, for the blonde beer, and the can opener, were taken out.

Beer concentrate and can opener taken out

The plastic top was removed from the can, revealing a yeast packet and the kit’s instructions.

Yeast packet and instructions revealed

The yeast packet was taken out …

Yeast packet taken out

… as were the instructions:

Instructions taken out
Instructions opened up

Note that while I generally follow the instructions, I apply my own fine tuned procedures. 🙂

The can opener was used to open the can of beer concentrate:

Beer concentrate can opened with a can opener
Beer concentrate can opened with a can opener

A spoon was used to remove the top of the can:

Spoon used to open can
Can opened up

… and the top of the can was finally properly removed:

Can top removed from can

The viscous beer concentrate was poured into the fermentation bin:

Beer concentrate poured into fermentation bin

The spoon was used to scrape out the rest of the concentrate from the can:

Beer concentrate scraped out of can
Beer concentrate scraped out of can

The kettle of water, while still hot, was reboiled, and boiling water was poured into the can:

Boiling water poured into beer concentrate can

The hot can was picked up with the pliers …

Can picked up with pliers

The hot water was swirled around in the can to dissolved the last of the concentrate from the can walls, and the water was poured out and into the fermentation bin:

Hot water poured out of can into fermentation bin

The rest of the boiling water was poured into the fermentation bin:

Hot water poured into fermentation bin

The large plastic stirring spoon was quickly rinsed under the tap at the laundry tub:

Plastic spoon rinsed with water

The spoon was brought to the fermentation bin:

Spoon brought to fermentation bin

… and the hot water, beer concentrate, and dextrose were thoroughly mixed:

Hot water, beer concentrate, and dextrose thoroughly mixed

The plastic tap placed on the water jug was removed:

Tap seal removed from water jug

The water in the jug was poured into the fermentation bin with the other ingredients:

Water poured into fermentation bin

At this point, all the ingredients are called wort (pronounced “wurt”), and the wort was mixed with the big plastic spoon:

Wort mixed
Wort mixed

The temperature on the thermometer stuck onto the side of the fermentation bin was checked, and the wort temperature had not yet risen come up to fermentation range (one of the temperature ranges would be highlighted were it the case):

Temperature not yet in range

Despite this, and knowing that the water temperature was below optimum range, as opposed to too warm and dangerous to yeast, the yeast packet was taken out:

Yeast packet taken out

The yeast packet was cut open with scissors:

Yeast packet opened with scissors
Yeast packet opened with scissors

The yeast was pitched into the wort (ie. sprinkled onto the surface of the unfermented beer):

Pitching yeast
Pitching yeast

The wort with the yeast was lightly stirred, in order to moisten the yeast and reactivate it:

Wort and yeast lightly stirred

A plastic shopping bag — in fact, one of the bags I’d received when the beer kits had been purchased earlier in the afternoon — was taken out:

Plastic bag taken out

The bag was partially cut so as to allow it to be used as a cover for the fermentation bin:

Bag cut to make plastic cover

Elastics and paper clips were taken out:

Elastics and paper clips taken out

Elastics were looped together:

Elastics looped together

The ends of the looped elastics were joined together with a paper clip to make a “belt”:

Ends of looped elastics joined together

The plastic bag was placed on top of the fermentation bin, covering the wort:

Wort covered with plastic sheet

The elastic loop was wrapped around the plastic sheet to keep it in place on the top of fermentation bin:

Elastic loop wrapped around plastic sheet

At this point, I had to clear the bar so that I could place the fermentation bin, full of wort, on it:

Bar cleared

A chair was placed beside the bar, so as to help in raising the heavy fermentation bin full of wort:

Chair placed to help lifting the bin full of wort

The heavy fermentation bin full of wort was lifted off the floor and onto the chair, in order to allow me to get a better hold on the bin while lifting it up to the level of the bar:

Fermentation bin full of wort lifted onto chair

The fermentation bin full of wort was then lifted up to the level of the bar:

Fermentation bin full of wort lifted up to bar level

… and finally, the fermentation bin full of wort was moved to the end of the bar, against the wall:

Fermentation bin moved to end of bar

The instructions, principally used as piece of paper on which to identify the type of beer in the fermentation bin, were placed within the elastic loop:

Instructions identifying beer placed in elastic loop

The whole process was repeated for the brown ale beer kit, and producing a second identified fermentation bin filled with wort, placed beside the first bin:

Second fermentation bin filled with wort placed on bar

Day two:

Fourteen hours later (the following morning), I peeked into the fermentation bins, and could see signs of the beginnings of fermentation:

Yeast growth after 14 hours

That evening, after about 27 hours had passed, the wort temperature was checked again, and it was barely up to 68F:

Wort temperature up to 68F

… and, at the same time, I peeked again at the wort, noticing more yeast growth:

Yeast growth after 27 hours

Day three:

After about 39 hours, I peeked once again at the wort, and the yeast was bubbling away:

Yeast growth after 39 hours

Day six:

After six days, secondary fermentors were taken out; in this case, a large five gallon plastic bottle, a one gallon jar, and, just in case, a soda bottle for last little bits:

Secondary fermentors taken out

The jet washer was again installed on the tap in the laundry tub:

Jet washer installed again

The secondary fermentors were rinsed out with the jet washer:

Secondary fermentor rinsed
Secondary fermentor rinsed

Racking equipment — items used to transfer the now-fermenting liquid easily — were taken out: Plastic tubing, a stiff plastic racking cane, a cone shaped holder to hold the racking cane (including this item was an oops, since I wouldn’t be needing it on this day), and a clip to hold the plastic tubing in place on the edge of the secondary fermentor:

Racking equipment taken out

The racking tubes were rinsed with water:

Racking tube rinsed

The secondary fermentors were placed on the floor of the bar next to where the fermenting beer was located:

Secondary fermentors placed on bar floor

The racking tube was placed in the fermentation bin with the fermenting beer, and leading all the way down to the floor where the secondary fermentors were placed:

Racking tube placed in fermentation bin and leading down to secondary fermentors

The flow of liquid beer was started by sucking on the end of the flexible section of the racking tubing (avoiding to leave any spit!), which was then secured in the neck of the secondary fermentor using the black clip, allowing for the flow of beer from above down below:

Beer flow begun and tubing secured to secondary fermentor neck

Here is the neck of the racking tube in the fermentation bin, with beer flowing through down to the secondary fermentor:

Beer flowing out of the fermentation bin

And here’s a photo of the secondary fermentor as it was filling with fermenting beer:

Secondary fermentor filling up

At a certain point when the secondary fermentor was almost full, foam formed up to the top of the secondary fermentor …

Secondary fermentor foaming up
Secondary fermentor foaming up

… and the racking tubing was transferred to the gallon jug:

Racking beer into gallon jug secondary fermentor

At this point, I should explain that during the primary fermentation, the fermentation was sufficiently vigorous to avoid air getting back in, while during secondary fermentation and the following period during which solids drop to the bottom of the secondary fermentor, the rate of gas production is insufficient to protect the beer from oxidation and contamination from the air outside the fermentor.

Therefore, airlocks, plugs for the secondary fermentors which allow gas — in this case, carbon dioxide produced by the yeast fermenting the dextrose into alcohol — to escape the secondary fermentors while keeping air from getting back in, were taken out:

Airlocks taken out

Airlocks were filled with water:

Airlock filled with water
Airlocks filled with water

Water-filled airlocks were fitted onto the now-filled secondary fermentors, which were raised up to the level of the bar:

Airlocks fitted to secondary fermentor
Airlocks fitted to secondary fermentors, and secondary fermentors raised to bar level

At the bottom of the fermentation bin, there was a sediment of dead and dying yeast:

Sediment at bottom of fermentation bin

The fermentation bin was brought to the laundry tub, and the sediment was drained out:

Sediment drained from fermentation bin

The fermentation bin was washed and rinsed with the jetwasher and a rag (not shown):

Fermentation rinsed with jetwasher
Washed and rinsed fermentation bin

The airlock was already bubbling at this point:

Airlock bubbling

The whole process was repeated for the other beer, the brown ale, and at this point, a second set of identified secondary fermentors filled with beer was placed beside the first set of secondary fermentors:

Two sets of secondary fermentors with two kinds of beer

Day nine:

At this point, sediments had formed in the secondary fermentors:

Sediment in secondary fermentor

You should start this now if you haven’t already:

Normally, I have a collection of cleaned and de-labeled beer bottles in storage. Should you not have an adequate number of bottles for bottling your beer — 23 litres requires about 66 or thereabouts 341mL bottles, or equivalent — by now you should begin collecting them.

Normally, I get beer bottles from city streets; as I am walking about in the streets, I am continuously on the lookout for empty beer bottles to reuse for my beer; fortunately for brewers like myself, but in more general terms unfortunately, in the general area where I live, they are far more common and abundant than I might want to admit, and, surprisingly, most are in excellent condition! In the following few pictures, I show the cleaning of larger 1.18 litre bottles, since I use them as well as regular 341 mL bottles for beers I produce sometimes.

Other places to get beer bottles are to buy beer at stores, consume the beer, and then clean the bottles; or, ask friends and family to save beer bottles for you; and, be really nice with the bottle return clerk at the store and politely ask them if you may pay the bottle deposits on empty returned beer bottles.

Hence, an empty bottle was taken out:

Empty beer bottle to be cleaned and delabled

The cap was unscrewed from the bottle, and kept:

Cap removed from bottle

The bottle was inspected for chips, cracks, and any other defects:

Bottle inspected for defects

A plastic bucket was partly filled with water for soaking off the labels:

Bucket filled with water for soaking labels

The bottle was placed in the bucket and filled with water …

Bottle filled with water

Once filled, the bottle was turned over (in order to properly soak the label on the neck), and the bucket was almost fully filled with water:

Bottle turned over and bucket filled with water
Bottle turned over and bucket filled with water

After a while, the label was carefully removed from the bottle:

Label removed from bottle
Label removed from bottle
Label removed from bottle
Label removed from bottle

An old vegetable scraping brush was taken out:

Brush taken out

The brush and partially delabeled bottle were brought together …

Brush used to scrape off vestiges of label from bottle

… and the vestiges of the label were removed …

Vestiges of label partly removed from bottle
Vestiges of label mostly removed from bottle

… including the glue:

Vestiges of label glue scraped off

Yet again, the jet washer was installed onto the tap in the laundry tub:

Jet washer installed

… and the bottle’s interior was rinsed with the jet washer:

Bottle interior jet washed

The bottle’s cap, which for these bottles and cap model can be reused if in good condition, was removed from the soaking water:

Cap removed from soaking water

The cap was jet washed:

Jet washing cap

The bottle and cap were placed in the dishwasher with other dishes, to be washed and sanitized before storing for bottling day:

Bottle and cap placed in dishwasher

After the dishwasher had been run, the clean bottle was taken out, ready to be stored in anticipation of bottling day:

Clean bottle ready for storage

After three weeks:

On bottling day, clean bottles were taken out to bottle the beer:

Clean bottles taken out

The dishwasher had been previously run to clean dishes, and then the clean dishes were all taken out, leaving an empty and clean dishwasher:

Clean and empty dishwasher

Large, 1.18 litre beer bottles were placed in the dishwasher:

Large bottles placed in dishwasher

Small, 341 mL beer bottles were placed in the lower rack of the dishwasher alongside the larger beer bottles …

Small beer bottles placed in dishwasher

… as well in the dishwasher’s upper rack:

Small beer bottles placed in the dishwasher’s upper rack

The dishwasher racks were rolled into the dishwashwer …

Dishwasher racks rolled into dishwasher

The dishswasher door was closed, and the dial set to start running the dishwashwer (without any soaps):

Dishwasher set to operate

At this point, with the dishwasher running, I took out another beer and glass:

Beer and glass taken out

The beer was poured into the glass:

Beer poured into glass

And the beer was enjoyed:

Beer enjoyed

Various supplies and equipment were taken out for bottling, such as more dextrose to mix into the beer (to carbonate the beer once bottled), a racking tube, a large plastic mixing spoon, a measuring cup, a cone used to hold the racking cane in place in the secondary fermentors, a measuring cup to measure out the dextrose, some bottle caps for the smaller bottles, and the bottle capper for securing the caps on the smaller bottles. Missing: Caps used for larger bottles.

Supplies for bottling the beer

The racking tube and cane were rinsed with water:

Racking tube and cane rinsed

The long plastic spoon was rinsed:

Mixing spoon rinsed

The jet washer was installed again:

Jest washer installed

The original fermentation bin was taken out:

Fermentation bin taken out

The fermentation bin was rinsed with the jet washer:

Fermentation bin rinsed with jet washer

The rinsed fermentation bin was brought over to the bar:

Rinsed fermentation bin brought to bar area

Dextrose was measured out:

Dextrose measured out

The dextrose was brought to the fermentation bin:

Dextrose brought to the fermentation bin

The dextrose was poured into the fermentation bin:

Dextrose poured into fermentation bin

The conical cane holder was placed on the racking cane:

Conical cane holder installed on racking cane

The airlock was removed from the secondary fermentor whose beer was going to be racked:

Airlock removed from secondary fermentor

The racking cane was carefully placed in the secondary fermentor whose beer was about to be racked:

Racking cane placed in secondary fermentor

I sucked a bit on the end of the tubing to start the transfer of the beer from the secondary fermentor …

Beer transferring from secondary fermentor

… which allowed for the beer to be siphoned off and transferred to the primary fermentor with the dextrose, which was on the floor of the bar:

Beer transferring to fermentation bin
Beer level in secondary fermentor becoming lower

As the beer was transferring to the fermentation bin at floor level, I stirred the beer a bit to dissolve the dextrose:

Beer stirred to dissolve dextrose

As the beer was being transferred, the level in the secondary fermentor kept on dropping:

Beer level in secondary fermentor becoming lower

Once the liquid had been fully transferred from the secondary fermentor, I transferred the racking tube to the gallon jug:

Racking tube transferred to gallon jug

… until it too was empty:

Both secondary fermentors emptied

The large secondary fermentor was jetwashed …

Secondary fermentor jetwashed

… as was the gallon jug:

Secondary fermentor jetwashed

At this point, the original fermentation bin was filled with the beer, and was thoroughly mixed again:

Fermentation bin filled with beer, and beer mixed

While the beer was still being racked, a section of the bar was cleared again …

Section of bar cleared

… the plastic cloth was placed on the floor beside the cleared section of the bar …

Plastic cloth placed on floor

… and the fermentation bin with the beer was raised up to the bar again, with the racking cane and tubing having been placed in the bucket and draping down to floor level:

Beer raised to level of bar

At this point, the dishwasher had finished operating, so the bottom rack with the large 1.18 litre and some 341 mL bottles were brought downstairs to the bottling area:

Rack of sanitized bottles brought to bottling area

Large 1.18 litre bottles were taken out of the rack and stood upright for filling:

Large bottles stood upright for filling

The racking tube was primed (flow started) and used to fill bottles one by one:

Filling beer bottles
Filling beer bottles
Filling beer bottles
Filled beer bottles

The clean caps were taken out:

Clean caps taken out
Clean caps taken out

… and the bottles were capped, and moved out of the bottling area. And here is my cat helping out with the beer bottling!

Bottles capped and cat helping
All 1.18 bottles capped

Smaller 341 mL and a single 750 mL bottles were taken out of the dishwasher rack and stood upright for bottling:

Regular beer bottles stood upright for bottling

The regular-sized beer bottles were filled with the racking tube:

Regular-sized bottles filled with beer

The filled beer bottles were moved out of the filling area as they were filled:

Regular-sized bottles filled with beer

At this point, the level of beer in the fermentation bin had gotten low, however it still contained several bottles of beer:

Beer still left in fermentation bin

Also at this point, all the bottles from the lower rack of the dishwasher had been filled with beer:

Dishwasher rack empty

The upper rack from the dishwasher was brought down to the bottling area:

Upper rack brought to bottling area

The rest of the beer was bottled, and the uncapped bottles were placed in beer cases in order to facilitate moving them over to where I capped the bottles:

Filled beer bottles placed in beer cases

At this point, I had set up my capping station, and had moved the cases of filled beer bottles there:

Bottle capping station

My beer bottle capper was taken out, along with a wooden booster to accomodate “modern” beer bottles, which are shorter than the tall bottles for which the capper seems to have been designed:

Beer bottle capper with wooden booster

Uncrimped beer bottle caps were placed on bottles one at a time …

Uncrimped beer bottle cap placed on bottle

Bottles with caps were placed in the bottle capper, starting with a tall bottle not needing the wooden booster …

Bottle placed in capper

… and the plunger was pushed down over the cap, in order to crimp it onto the bottle:

Bottle cap crimped

… producing a capped and sealed bottle of beer:

Capped and sealed bottle of beer, showing crimping around edges
Capped and sealed bottle of beer, showing the depressed top of the cap

The wooden booster was placed back on the base of the capper:

Wooden booster placed in capper

The bottles of beer were all capped:

Beer bottles capped

A permanent marker was taken out:

Permanent marker taken out

The tops of the bottles were identified, in this case with “BL” for the blonde beer, and 2023 … for the year 2023. 🙂

Bottle caps identified
Bottle caps identified

The bottles were placed back in beer cases:

Beers placed back in cases

Here are all the bottles of beer of the blonde beer:

All bottles of blonde beer

The bottling process was repeated for the brown ale:

Bottles of blonde beer and brown ale

After nine weeks:

Of course, the beer had to be taste tested, so a bottle of the blonde beer, as well as a glass, were taken out:

Blonde beer and glass taken out

The bottle was held up to the light of a window to check that it had cleared on its own:

Beer checked for clarity

The blonde beer was poured into the glass …

Beer poured into glass

… and the beer was enjoyed:

Beer enjoyed

The beer is now ready to be consumed on … well, poor weather postponed the Canada Day festivities where I live, so it will be ready when Canada Day is rescheduled!

Making Pickled Eggs — Photos

Although I have already done some posts on my pickled eggs, as per my recent wont of photo posts of me making my various recipes, I took a lot of photos yesterday when I made pickled eggs. Sigh, the stores know how to get me every time when they advertise eggs on sale!

Before I went to buy the eggs, I prepared some extra ice, which would be needed later on once the eggs were boiled:

Ice made before leaving to buy the eggs; photo taken later when the ice was frozen

Then I went out to do some shopping and I purchased three flats of 30 eggs each, for a total of 90 eggs, at the advertised price of $4.44 CDN per flat (14.8 cents per egg).

A flat of 30 eggs; I purchased three such flats of eggs.

I took out ten jars with mason openings; although the jars shown aren’t strictly speaking mason jars, they have mason jar threading, and I’ve never had trouble with them.

Ten clean jars with mason jar threading

Of course, I also prepared ten rings and lids (in this case, clean reused lids, since I expect that I will be eating the eggs from most of the jars):

Ten rings and lids for mason jars

Cold water was put in a pot and heated, for later use when boiling the jars.

Cold water put in a pot and boiled, for later use to boil the jars

I boiled and shelled the eggs over two sessions of 45 eggs each, one after the other.

First, eggs were placed in a pot:

45 eggs in a stock pot

Cold water was added to the pot with the eggs, covering the eggs.

Adding cold water to the pot with the eggs
Pot of eggs with water, covering the eggs and about an inch more of water

The stove was turned on, and I brought the eggs to a boil, and then boiled them for eight minutes.

During the time it took to heat up and boil the eggs, the first thing I did was pour myself a nice beer:

Don de Dieu, a 9% bottle refermented abbey-style triple wheat beer

Yes, that is a double sized, 750mL bottle of beer containing 9% alc/vol; it’s called “Don de Dieu”, and it’s a bottle refermented abbey-style triple wheat beer, from Unibroue, in Chambly, Québec.

Yummy!

Back to work, still while the eggs were heating up and boiling, I prepared some pickling solution:

My pickling solution uses 7% pickling vinegar, sugar, salt, and a commercial blend of pickling spices

Vinegar was measured out into a pot (in this case, 7-1/2 cups; according to my recipe, I knew I would need another 3-3/4 cups, as well as the commensurate amounts of sugar, salt, and spices) :

Pickling vinegar measured out into a pot

Sugar (in this case, 1 cup) was added:

Sugar was added to the vinegar

Salt (in this case, 3-1/2 teaspoons) was added to the pickling solution:

Salt was added to the pickling solution

A commercial pickling spice blend (in this case, 3-1/2 tablespoons) was added to the pickling solution:

Pickling spices were added to the pickling solution.

The pickling solution was covered and put aside, to be boiled later.

Soon, the eggs had reached the boiling point, and the eggs were boiled for eight minutes:

Eggs boiling for eight minutes

After eight minutes of boiling, the boiling water was immediately drained from the pot of eggs, and cold water was added to the pot of eggs, as well as ice:

The pot of eggs was drained of its boiling water, and cold water and ice were added.

The ice water and eggs were gently mixed by hand, in order to quickly and thoroughly cool the eggs, which takes a few minutes. This is necessary so as to avoid the development of a greenish-blackish ring around the egg yolks (which is harmless, but aesthetically undesirable), as well as to aid in the peeling; the sharp temperature change helps dislodge the membrane just inside the shell, which will then make it easier to remove the shells and minimize tearing.

The eggshells were then peeled:

Cracking the shell on an egg against the edge of my sink
Egg shells collected into a bowl, and eventually sent to the brown box for curbside collection and municipal composting

Shelled eggs were rinsed in cool water and placed in a couple of bowls:

Of the 90 eggs, the shells of 65 peeled nicely

Sometimes, there are tears when shelling eggs. In yesterday’s case, there were 25 eggs with tears; however, tears don’t affect the eggs’ ability to be pickled, they just make the eggs not always look as nice. As such, these eggs were merely placed in a separate bowl so that they could be bottled together for personal consumption, and to distinguish them from the nicely peeled eggs, should I decide to give away a jar of the “nice” eggs (see below).

.Bowl of 25 eggs with some tears

At this point, a few hand tools were needed: Some tongs, a ladle, a jar holder, and a slotted spoon. Not shown: mason jar filler.

Some tongs, a ladle, a jar holder, and a slotted spoon

At this point, the water which was heated earlier for the bottles was brought up to boiling again, and jars were put in the water once it was boiling:

Mason jars placed in boiling water

At the same time, the pickling solution was brought to a boil:

Pickling solution brought to a boil

In a third pot — the same one in which the eggs were originally boiled — fresh water was brought to a boil, and eggs (in this case, nine eggs at a time, the number of eggs which fit in the size of jars used) were added, once all three pots were boiling:

Shelled eggs reboiled for a few moments in a boiling water bath

Eggs are only kept in the boiling water long enough to take out a jar from the boiling water bath (just as the jars need only be in the boiling water bath for the time it takes to put the eggs in the boiling water bath.)

A jar is taken out of the boiling water bath, and the eggs in the boiling water bath are transferred to the hot jar:

Reboiled eggs transferred to the hot jar

The pot of hot pickling solution — which is kept simmering to boiling on the stove in between filling jars — is brought over, and hot pickling solution is added to the hot jar with the hot eggs:

Pickling solution added to the hot jar filled with hot eggs

The lids and rings were individually placed in the mason jar hot water bath and immediately placed on the filled jars.

Seven jars were each filled with nine eggs without tears, and three jars were each filled with nine eggs with tears.

Once all the jars were filled, they were placed in a refrigerator overnight to cool the contents relatively quickly, in order to avoid the development of greenish-blackish rings around the egg yolks (which is harmless, but aesthetically undesirable.)

Jars of pickled eggs placed in the fridge, with a divider to help quickly distinguish between jars of eggs with and without tears.

This morning, I took the jars out of the fridge, and wiped down the jars, since when filling the jars and putting on the lids, sometimes the pickling solution spilled a bit.

Wiping down the outside of the jars

This included taking off the rings to wipe down the necks of the jars, which wasn’t a problem since all the lids on the jars formed a good vacuum seal.

Wiping down the necks of the jars

I have a computer file of labels I use for my pickled eggs, which I printed out. I do both English and French parts because I live in a primarily French speaking area, and therefore it’s good to have both languages for when I give away and sell jars. I cut out the individual labels, folded them over lengthwise, wrote the date on the backsides, punched a hole in each, and looped an elastic band in the hole of each label.

Labels for the jars of eggs

I placed the labels around the necks of the jars. In this photo, the three jars of eggs with tears are in the front row and on the right.

The ten jars of pickled eggs I made yesterday.

Since I already had some pickled eggs in stock (a total of 91 over seven jars), which I made about a month ago, I moved them around to make space in the storage room:

Four of seven jars of pickled eggs I already had in my store room

Things were moved around, and yesterday’s jars of pickled eggs are now all put away, on the bottom shelf below the existing jars:

My collection of 181 pickled eggs over 16 jars

As you’ll notice, there are also three extra jars of six pickled eggs in the stock I’d already had, that were not in the above photo; these will likely be given as gifts before I give away any of yesterday’s production since new lids were used when they were made.

And if I don’t give out any jars as gifts? Then I’ll have enough pickled eggs for myself until at least early summer of this year!

ps: And the beer? Of course it was good! It’s a beer I’ve had several times before, it’s from my favourite brewery (Unibroue — no, not the multinational brewery with a slightly different spelling), barring the fact that my favourite beer is from another brewery, and I have a particular taste for Belgian abbey beers and wheat beers.

Cooking Beef Manicotti — Photos

A relatively long time ago, a neighbour brought over some stuffed pasta rolls au gratin, and they were rather tasty. I liked them so much that I decided to replicate them, and added the recipe to my repertoire of personal recipes.

I recently made a batch of my manicotti, and I took a lot of pictures.

First, I finely ground some carrots in a food processor:

Finely ground carrots

As a side note, I use carrots because I love carrots, and at the time it seemed perfectly natural to me add ground carrots to the filling mix.

I also add ground onions, which to me are also a natural pairing with the beef. The two ingredients extend the beef used in order to stuff more manicotti shells, or conversely, as tasty fillers, reduce the amount of ground beef required.

Then I ground some onions, effectively rendering them liquid:

Ground onions, at this point in near-liquid form

Ground beef was placed in an electric skillet:

Ground beef placed in an electric skillet

The ground carrots and ground onions were added to the beef in the electric skillet:

The mixture of beef, ground carrots, and ground onion placed in an electric skillet

The ground beef was broken up with a spatula, and mixed together with the ground carrots and ground onions.

Ground beef broken up and mixed together with the ground carrots and ground onions

The mixture was fried, while being constantly mixed:

The mixture of beef, ground carrots, and ground onion frying

At this point, I was getting a little thirsty, so I served myself some homebrew (an Irish Stout):

A serving of some of my homebrew, an Irish Stout

Next, some manicotti shells were taken out of their box:

Manicotti shells in the plastic trays from the box bought at a store.

The manicotti shells were then boiled, six at a time, in salted water with olive oil for five minutes:

Six manicotti shells in boiling water

The manicotti shells were then drained:

Manicotti shells in a strainer

At this point, I stuffed the manicotti shells, six at a time, with the cooked meat, carrot, and onion mixture, holding a cooling manicotti shell in one hand, while transferring the meat mixture using a small dessert spoon.

Unfortunately, I didn’t take a picture of me filling the shells — my hands were dirty and greasy, and I didn’t ask for a photographer’s helper. 🙁

At this point, I may have been getting a bit tipsy from my beer, so I drank some iced tea to help deal with the effects of the beer.

I drink lots and lots and lots of iced tea every day!

I stuffed a total of 22 manicotti shells. The stuffed manicotti shells were then placed in oven-proof and microwave-safe containers:

22 stuffed manicotti shells

Tomato sauce — in this case, a commercial beef and pork tomato sauce — was spread on top of the stuffed manicotti shells.

Tomato sauce spread on top of the manicotti

Mozzarella cheese was sliced off the block and laid on top of the manicotti.

Sliced mozzarella cheese laid on top of the manicotti

Freezer bags were identified with the intended contents and the date.

Freezer bags identified with contents and date

The manicotti containers were then placed in the bags, and then frozen.

Beef manicotti in freezer bags, ready to place in the freezer

When cooking, I defrost the manicotti, sometimes add a bit more cheese on top, start to reheat the manicotti in a microwave oven while preheating a countertop oven to 350F, and bake the manicotti until the cheese on the top is a desired level of browned and the sauce is bubbling up on the sides.

Are they tasty? Of course they are!

Snow Beer

Beyond its inherent value, my post about the Katadyn Pocket water filter back in March was meant to be a precursor to this post.

One of my Christmas gifts (ie. what I not only requested but actually went out to acquire myself 🙂 ) was a Belgian ale beer kit. The homebrew shop apparently acquired from one of my previous homebrew shops when it went out of business back in 1999 a large fridge and apparently whatever trademarks and (I presume) recipes for a line of beer kits they produced called “SuperBatch”. Basically, the concept is (for them) to create in-store full, ready to add water beer kits using custom recipes, building the kits with various malt extracts in proportions according to given recipes and adding packets of hops and / or other spices (again in varieties and quantities according to the given recipes), as well as the usual yeast packet.

Having a personal preference for Belgian beers, I have been hoping for years to stumble upon a Belgian beer kit, and was finally pleased to find one when I decided to investigate another homebrew shop given that for the past year or two I’d been very slowly been getting frustrated by my up-to-then current homebrew shop over decreasing selection of, and generally decreasing availability of product. The imp that pushed me over the cliff came from somewhere between having found the Belgian kit on the new-to-me shop’s website and having observed that the up-to-then current homebrew shop had also changed distributors, not only not carrying the beer kits I had been using and finding acceptable, but also changing the brand of wine kits I normally (although now rarely) use; I’ve tried a couple of other brands, I don’t like them.

Back on track, I had a beer kit in hand. And, I was up at the cottage over the Christmas holidays, melting a *lot* of snow and filtering the water using my water filter in order to supply my water needs. Having planned this next part in advance, at one point I took out my water container I keep for wine-making and brewing purposes and, instead of filling my drinking water containers with filtered water for my drinking and cleanup needs, I started filling my brewing water container and brought it home at the end of my holiday.

Shortly after coming home, I made beer. The instructions were a little different from the commercial kits in cans out there (ok, stop rolling your eyes). They were vaguely reminiscent of brewing from grain, at least so far as I had to boil the malt extract with about an equal amount of water, and having to add the packet of (in my case, given that it was a Belgian ale) dried fruit and spices. Having added the rest of the water, which was also its bulk, there was little issue with having to chill the wort. I pitched the yeast, covered the bucket with a plastic sheet, and waited and watched.

A week later, I racked the bubbling beer into a secondary fermenter and added an air lock, and waited and watched.

Three weeks later, after the secondary fermentation and then settling, I bottled the beer, priming with my usual approximately 1oz of honey per gallon. For the inquisitive, the kind of honey I used was the type that Costco sells 1kg at a time, not some esoteric organic variety bought from some road-side stand in front of a farmer’s field a couple of hours out of the city. Typically, it takes about two weeks just to get the carbonation completed.

But, it doesn’t stop there: It took another month after the bare minimum (in my books) of six weeks, or in the general area of 10-12 weeks at this point in late March, for the wonderful chocolate tones and other fuller flavours to start coming out. In between, the beer seemed to be a bit disappointingly dull and flat (not carbonation-wise, but taste-wise.)

And … there are two endings to this story:

First, whaddya think, it isn’t any good? Of course it’s good. In a little while when my supplies begin to dwindle, I’ll be getting another Belgian Ale kit from my new-to-me shop.

Secondly, does the fact that it’s made from melted snow filtered to drinking water quality make it taste any better? Well I guess I’d have to have made separate parallel batches with tap water and distilled water to really know the difference, or even try to determine whether there actually is one; certainly, I can’t particularly tell. Of course the beer is good and doesn’t have any off tastes, and fermented well.

But … I expect that the real difference lies in that I have a bit of a story to tell regarding the water source I used for the beer I’m serving, and not much more.

And, back in April before all the snow in the city had melted away, I melted some and filtered it; it’s now patiently waiting for the next time I make some beer for myself (I had no intention of using it for the beer I’ve made for Canada Day. 🙂 )

Katadyn Pocket Water Filter

During the summer of 2012, I bought a Katadyn Pocket water filter. It took a bit of research, but in short order the decision to buy this model over just about any other was clear: Most water filters seemed to have a capacity of a few hundred gallons or maybe up to 1,500 gallons; the Katadyn Pocket filter has a capacity of up to 13,000 gallons, or 50,000 litres. Given the price difference — anywhere from $75 to $250 for most of the rest, and $300 to $350 for the Katadyn Pocket, there was little to decide.

The unit has a 0.2 micron ceramic filter with silver impregnated in it in order to act as a bacteriostatic agent, although you have to be careful about that (see below).

The only thing that bugs me a very little bit about it is that it’s a filter only (albeit very good), not a purifier. Unfortunately, the purifiers don’t have the capacity that this filter has. This works out to the fact that the unit can effectively remove all bacteria and cysts — and of course cloudiness — in water, but theoretically it can’t remove viruses due to their being far smaller than the pore size (unless they electrostatically attach themselves to a particle which can be filtered out by the unit). It also means that it doesn’t remove any other contaminants smaller than 0.2 microns, including the usual nasties one might think of such as dissolved heavy metals, pesticides and other such nasty contaminants, and the more benign but nonetheless undesirable tastes, odours and colours that aren’t due to cloudiness.

There are two ways of dealing with these issues:

1) Choose a clear water source — that you might be tempted to drink without treating it at all (your natural “yuck” factor will help you out with this) — and this will reduce the likelihood that these are problems to begin with. By itself, most people — including myself, a trained water techie — can’t just look at clear water and tell whether it’s contaminated with the poop of 30 deer 100 feet upstream, or the dumpings from some illegal leather tanning shop 200 feet upstream. But, generally, you can tell the difference between clear, running water in the middle of the woods far away from just about anything and that doesn’t have any smells to it, and stagnant, cloudy and smelly water in the ditch surrounding a garage.

2) Bring around a small bottle filled with bleach and an eye dropper (*). I find that depending on the water source and the strength of the bleach (typically 4% to 6% sodium hypochlorite), 1 to 3 drops per imperial gallon (4.5 litres) has worked well on the filtered water. Melted snow from my cottage could do with 1/2 drop per imperial gallon, given that the bleach taste still often comes through quite distinctly on such (presumably) relatively pure water. As a reference, the USEPA (here’s my archive) recommends to use two drops per quart when using bleach to disinfect untreated water, or about 8 drops per US gallon (3.78 litres), or about 9 drops per imperial gallon (4.5 litres).

(*) This won’t deal with a bunch of dissolved metals, and can’t completely deal with tough contaminants, so choose your water source carefully!

Now, putting aside that I’m a water techie, why would I, who stopped being involved in Scouting and most forms of camping and hiking in 1999, need such a device?

The family cottage doesn’t have running water in the winter, and I usually spend a week over Christmas and typically a weekend a month at the cottage over winter, when the water is off. I’ve been starting to get tired of carrying up big jugs filled with water. I’ve been getting tired of running out of water or at least having to be careful about how I use water. And, particularly, I’ve been getting tired of depending on a few neighbours for their goodwill. The operative notion here is “depending”; a lack of goodwill is not the issue, although the variability of whether or not two of the immediate neighbours would be around all the time is a concern alongside the inconvenience of having to go out to get clean drinking water in the middle of washing dishes.

One of the first things I had to figure out the hard way is the importance of keeping the unit clean (go figure, a water techie needing to be reminded of the importance of keeping drinking water treatment equipment clean): Over almost two weeks in the summer, I’d used it three times, and ended up with a good case of diarrhea which took a couple of weeks to clear up. So note to myself, and those considering buying any camping water filter: Keep the unit and the outlet hose in particular clean — it can get contaminated easily — and when you’re going to leave it sitting around for more than a day or two or pack it away for a while, run a bleach solution through it first and dry it out.

So, does the filter work? And do I get the runs any more?

Of course, and of course not.

This year over Christmas, I found it quite useful, although I did bring up a good supply of water anyway to begin with, given that I was coming up for a week and the long-awaited testing grounds had finally arrived. I needed some kind of starting point, in case I found out that “making” water was a lot more work than I’d bargained for, especially given all the freezer cooking (and therefore dish washing) I do over that period.

I also confirmed what I had begun observing for years while melting snow for things that didn’t require drinking-quality water: You’d be surprised how much dirt and debris comes through when melting “pristine” snow in the middle of cottage country, far away from the city. It’s but a little more appetizing for drinking, cooking or rinsing the dishes than dishwater — so of course I don’t bother filtering the melted snow for my “put the dirty dishes in hot soapy dishwater” part, but of course I use filtered water for rinsing the dishes.

Regarding the amount of bleach to use, I have found that the filtered water from melting snow needs about a drop per imperial gallon, while the filtered lake water can handle about two drops per imperial gallon, before a distinct bleach taste comes through. This is a little testing based on working with the filtered water and after having first consulted some tables on how many drops of bleach per litre to use for treating water (here’s my archive) (instead of just calculating it myself). As a reference, the USEPA (here’s my archive) recommends to use two drops per quart when using bleach to disinfect untreated water, or about 8 drops per US gallon (3.78 litres), or about 9 drops per imperial gallon (4.5 litres).

Regarding the “one litre per minute” claim, it mostly works out to that, sort of, I guess — which means, not really. In practice, though, I suspect that that’s based on filling up one litre or one quart water bottles commonly used, especially in camping and hiking circles. For larger amounts of water, it takes longer. The best test I’ve had — since filtering water while being distracted by the TV at the cottage isn’t much of a test — was when I recently filtered about 23 litres of melted snow undistracted for a future batch of beer, and it took me about 40 to 45 minutes. This admittedly but importantly included a stop about halfway through to open up the filter and clean the ceramic filter, which had become sufficiently dirty from the dirt in the “clean” snow that I’d melted, making filtering the water difficult. A comparison between the 100 metre race and the 3,000 metre race in the Olympics would be apt: You sprint in the former race, but you pace yourself at a somewhat slower running speed in the latter in order not to get too tired right away and be able to make it to the end of the race.

Anyway, I like the filter, and it should get several years’ worth of use before I have to start thinking about buying a replacement filter cartridge.

Update 08 June 2016: Katadyn water filter capacity — update

Canada Day and my beer

I’m just about finished cleaning and sorting all the beer bottles from yesterday’s big Canada Day festivities in Montreal West, Quebec.

For the past 14 years I’ve held what I believe to be the most critical job — certainly when it comes to efficiency, productivity, and morale — to the success of the event. Hence, with all due respect to the following people, as well as Paula and Joan and all the other critical volunteers without whom I wouldn’t be able hold such a prestigious position:

It’s more important that the Parade Marshall’s job. They just have to dress up, wave a big stick, and walk at the front of the parade.

It’s more important than the Mayor’s job. They just have to make a speech and lead everyone in singing “O Canada”.

It’s more important than the job of the nice guys who set up and light the fireworks. Hey, it’s the fireworks themselves that do the real job there, anyway.

It’s certainly on par with the fantastic people who run the beer tent (Hi Wayne and Sam!)

With this last we’re getting into the critical area: The fantastic people who run the barbecues cooking all the food for the public to come and consume. I’m one of this group. But, my job is more important that cooking burgers, hot dogs, buns, or cutting up all the tomatoes and onions and the like in preparation of the evening.

I serve the beer to, and only to, this fine crew of people who run the barbecues. Heck, I even get to serve the Mayor. (Glad you liked my beer, Mr. Masella!)

Every year for the past 22 years, with about five exceptions, I’ve been involved one way or another at the Montreal West Canada celebrations volunteering to make the event happen. For the past 18 years (plus the first year), I’ve been involved with the barbecues. For the past 14 years, I’ve held the above-mentioned prestigious position.

I love it. I love serving people. I love the accolades. I love the attention. I love bragging in the admittedly deluded way that I am right now that I hold the most important position of the day. And, for the past four years, I love all the extra compliments I get about supplying my own beer. The best part? This year I had three varieties of beer, instead of one variety the first year, and two in the intervening years. And, it seems from the roughly equal distribution of how much beer I have left from each variety, that all three were roughly as popular as each other.

This year I had 33 x 1.14L bottles of my beer, plus of course the corresponding extra regular sized bottles to go along with it. Overall I made about 75L of beer with Canada Day in mind, knowing that I’d have plenty left over of course. That I served the 33 bottles plus another 24 regular bottles says something about how large and thirsty my group is, considering that I also serve wine, water, soft drinks and the like.

One of the things I also found out last night, contrary to my experience last year with only about 20 such bottles, serving out of these 1.1L bottles is a charm instead of having to bottle that amount of beer in regular bottles and then cap them all, and then serve them individually. Although admittedly this last part is actually not necessarily the hardest part. But serving 3-4 beers out of a single bottle proved to be easy and convenient. And keeping track was easy: The big cooler had bottles that either had no elastic around the neck, or did. The third cooler had the third kind of beer. Keeping track, in practice, was quite easy.

And here’s the other part of what has me hyped about this post: The numbers.

33 x 1.14L bottles of beer served — about 37.6L
34 x 341mL bottles of beer served — about 8.2L more served
total of 45.8L of beer served just to the BBQ crew

This is the equivalent of about 130 beers served, if you take out the one 1.14L bottle that didn’t carbonate and was served to the grass. This is pretty strong — if there’s a downpour, I usually serve in the area of 80 beers. If it’s nice like it was yesterday, I usually serve about 100 to 120 beers; one year, I figure I served as much as 160 beers.

Now of that, I had made, as I said earlier, about 75L of beer for the event. So that’s about 61% of the beer I made for the occasion.

And more numbers:

After having collected all sorts of beer bottles off the side of the road, in bushes, and just about anywhere else that my travels take me, today I’ll be returning about 161 SURPLUS empty beer bottles that I’ve collected over the past year. That doesn’t include the 90 that are still full, but then again last year at this time I made a similar bottle return and kept to the order of 80 to 90 such bottles that were either full or empty — in order, of course, to be able to have enough bottles for the following batch of beer.

And of course, the above-mentioned 33 x 1.14L bottles won’t be returned; I’ll be keeping them for next year’s Canada Day beer!

Google Maps seems to need to learn that some streets go East AND West

I think that Google Maps is overlooking a basic function: In the real world, people sometimes go east, and sometimes go west.

Yesterday for the third time in a couple of years I relied upon Google Maps for directions and was sent to the wrong place. Caveat Emptor strikes again.

In Montreal, east-west streets which bisect St. Laurent Boulevard (which, no surprise, goes sort of north-south), start their numbering in both east and west directions from there. Hence you can have two equally valid addresses on a given street, given the proviso that one is designated as “East” and the other “West”. (Hey! It’s Captain Obvious!)

Fortunately, the address I was looking for was 151; during an hour of going around the neighbourhood looking for parking around “151 Laurier” (East as proposed by Google Maps), I found out that that address wasn’t a dépanneur that sells a huge variety of microbrewery beers, and looked like it never was, and finally decided to go further down the street looking for similar businesses. I suddenly had a V-8 moment and realized “Ooops what about 151 Laurier WEST?” I high-tailed it in the opposite direction and found the business in question. And to my disappointment, they were out of the particular beer I was seeking — Weizenbock, by La Brasserie Les Trois Mousquetaires, which has replaced my previous definition of ambrosia, Trois Pistoles by Unibroue.

Twice before I have had similar experiences:

About a year ago, while in Western Canada in completely unfamiliar territory on a business trip, I had looked up a client’s address, and not knowing about any local east/west splits that addresses on the Trans-Canada Highway may have in that locality, I tried to find the address, on the east end of town, that Google Maps had provided; I was about 45 minutes late by the time I finally managed to suspect that my client’s address was a “West” address and got there.

And just to quash any participant in the Peanut Gallery out there about to say “Aha well when using Google Maps you should know that in such cases they’ll always send you to the East address, so be sure to always check both!” a couple of years ago I had looked up a local address for client, and Google sent me to Gouin Boulevard West here in Montreal, a solid 45 minute drive away from my client’s Gouin Boulevard East address.

Now the Peanut Gallery may have a point: In the real world, people sometimes go east, and sometimes go west. And when it comes to using a free online service, you get what you paid for. As such, when looking up an address on any online service, one should notice “Hmmm this is an east-west street which may bisect such and such a street and as such have East addresses and West addresses; I should specify both east and west in my address search.”

But I wonder how many other people place enough faith in Google that under such circumstances — such as when they don’t know that there’s an East and West of a given street — they would reasonably expect in the case that a street has valid East addresses and valid West addresses (and likewise for North and South addresses) that Google’s response page would come back with “Did you mean (A) 151 Laurier East, or did you mean (B) 151 Laurier West?” Certainly Google seems good enough at asking such a question when you slightly misspell a street or city name, or decides that it doesn’t recognize the address you supply and provide you with half a dozen options, as often spread across the country as spread across the city.