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Ah, I fermented mine a good deal warmer. At 62 you may need more time, yeah.

7 days sounds about right to me. But you should really be checking the gravity to see if it's stable and at roughly the expected level.

Welcome! Used to live in Santa Fe, but never made it to Bayard. I see you've got a Lotaburger, though, so I'm envious from over here in Bend, OR.

Very cool glass!

Watching the Indy 500 with Wayfinder

Sure thing. You can find it here. I actually used Mecca Grade Metolius (Munich) instead of the Briess quoted there. First DH addition is with ~1P of gravity left to go. Second is after you crash back down to 55F or lower following the d-rest. And yes, it's a very small DH, but I think it's...

Italian pils (95% Best pilsner malt, 5% Mecca Grade Munich; Magnum bittering + Tettnang aroma + dry hop):

Occidental x Wayfinder collab pilsner. Really damn good.

Just saw this, btw. Sorry to hear it! I'd give it some more time—up to a month—to see if additional lagering has an effect. My most recent attempt changed continuously up until it kicked.

There has been a little discussion of Italian pils starting here. I recently made my first attempt at the style, following the advice in the Alworth article linked above. As posted in the other thread I linked, I tasted mine (it's been lagering in the keg for a bit over a month) against...

Yep, that more or less matches what Alworth said about Birificio Italiano's methods. :)

Haven't seen the Pivo recipe, no. Got a link? I'd love to try it.

I followed Jeff Alworth's advice, which he got from the brewer at Birrificio Italiano, and kept the dry hop additions very small, in two stages. I bittered with Magnum to 27 IBU at 90 minutes, then hit it with another 8 IBU of Tettnang at 10 minutes. Dry hop (in a 4 gal batch) was 7g in...

Max on my Traeger, which is allegedly 450F but generally hovers a bit lower. Took about an hour to get the breast to 145F. I used the gourmet blend pellets, plus a little cherry that I still had in the hopper from smoking malt.

Did a chicken on the Traeger. Buttermilk-brined with this recipe, using some foraged & dried local porcini (spring king bolete). Real good.

Somewhat on-topic, drinking my own Italian pilsner alongside Highland Park Brewery's Pleasant Pils and happy to say mine compares favorably! Mine left, HPB right. Mine is a bit more malt forward (probably because of the 5% Mecca Grade Munich malt), theirs slightly hoppier. I'd happily drink...

Agreed, all of their pilsners/lagers are good, but Timbo and the others of its ilk (Robo Pils, etc) are on another level. I also had that Allagash collab and it was a perfectly easy-drinking lager but definitely nothing wildly outstanding.

Is there a dry version of the Andechs strain? I've been using 34/70 for basically all my lagers and have zero complaints, but I'm always down to try new stuff.

Market of Choice. It was there and gone in a day or two. They still have some Pleasant Pils tho. Given how quickly the Timbo and Irresponsible (TIPA) sold out I doubt it'll be the last drop they get.

Also happened to get a drop of Timbo up here in Bend recently (praise the lord) and was able to refresh my palate. It's wild how much punch-you-in-the-face hop character that beer has.