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That's awesome! (And mine totally did the same thing.)

fwiw, they do talk about the 1/3 thing quite often on the podcast.

Sounds like a plan! Glad to hear it's clearing up for ya.

Looks beautiful to me, hazy or not! You might try gelatin, or just longer aging. Mine definitely clarified a lot around 4-6 weeks in the keg, though obviously the brightest hop flavors were dropping off. On that point, my experience with Mandarina Bavaria has been that it's pretty subtle...

I'm also in love with the Italian pils trend and brewed one a couple weeks ago, following the Tipopils template, with all Tettnang hops. It's finishing it's cold maturation in primary right now and will be kegged this weekend before lagering a couple more weeks in the keg. So far it tastes...

It's a great place to be! The fiancee and I are hoping to take a trip to the coast later this summer, if things calm down a bit. (Not looking too good on that front right now, though.) We're big mushroom foragers and we'd love to check out the wetter side of the state. Snagged about 20lbs of...

Hello from across the Cascades in Bend!

Toasted Coconut Cheerios Hazy DIPA w/ Sabro, Cashmere, and Mosaic. Yep, brewed with breakfast cereal. Holy crap this beer is tasty. Much to my relief, the coconut doesn't taste fake—it's almost like what you get from hand-toasted coconut flakes, but probably a little closer to the extracts some...

I really love Bend, but it's growing fast. You should move here soon if you want to, before SF techies price everyone out. :D On-topic, FedEx 2-day was comparable to Priority Mail when I had a few pounds in my cart. USPS is cheaper with smaller orders, though. I've never had orders take more...

Some really great deals here. In my experience, these guys are every bit as good as YVH and often cheaper. http://www.hopsdirect.com/

Do what I did an get a fully assembled 4-tap keezer with Perlick flow control taps for $200 on Facebook Marketplace. ;)

I made a couple loaves with toasted walnuts and currants. The first one was just the above, with the currants soaked in water (this one was in the 6qt DO): The second included walnuts, bourbon-soaked currants, Dutch process cocoa powder, brown sugar, extra dark chocolate chips, and half...

It did, right about the time it kicked. I think if I did this again I'd shift the balance more toward DH and less FO, and maybe knock the overall post-boil hopping down a little (like 10-15%).

Having done five batches in "5-gallon" barrels, I think the excessive caution many brewers express re: length of the beer's stay in these smaller barrels is overblown. The shortest I've left a beer in one was 5 months and the longest was 7 months. None had excessive oxidation or barrel...

My original recipe was the CB&B version. :) For this one I didn't do the "reserve some cold water to quickly lower the temp after the boil" bit and just chilled to 170 and whirlpooled. Hop schedule (5.5 gal batch) was: 70g Citra [13.4% AA, leaf] @ WP 20min, 170F 60g Galaxy [13.4% AA, pellet]...

I re-brewed this recently with Citra/Galaxy and despite zero bittering hops it was still WAY too bitter, even after a month in the keg at keezer temps. After two months the hop sharpness had softened and by the last pint it was really shining. Something to remember for next time, I guess!

Simple saison, dry-hopped w/ Hallertau Blanc & Huell Melon.

When I make spent grain bread, I dry the grain on a cookie sheet on my oven's lowest temp (usually takes about 4-6 hours to fully dry, turning them occasionally), then run them through a bullet blender until they're basically dust. I dry out a pretty big batch, so I can keep extra on hand for...

Here to third ABS. Great people and prices.

More of that matcha milk bread. It tastes really good, but I think next time I'd up the hydration a little or bake it a little less, and add a bit more sugar in the dough. For reference, I based it off of this recipe: Matcha + Azuki Hokkaido Milk Bread — Fix Feast Flair