I haven't understood a lot of what I've read in this thread, but it's been very enjoyable.

Looking good, United.

I have mine carbonating right now, it was cold crashed and I used gelatin so its much much much clearer than yours but I'm not in to the haze craze at all.

My sampling I really picked up the Amarillo hops up front, much more than the others but its going to change as it carbonates.

For some damn reason I mashed mine at 148F instead of 150F and it stopped at 1.008FG. (I find mash temps dont change much on attenuation unless there you make a large temp adjustment anyway)

The grain bill isn't going to lend itself to a malty beer anyway so its very west coast, big hops not much malt. Pretty tasty I think.

I'll update my Photobucket account today so my damn pictures start showing up again.

I certainly appreciate the beauty and effort that goes into a crystal clear beer. I would never try to make a beer hazy just for the sole sake of appearance, but if the haze is a byproduct of a specific brewing process used to feature certain flavors and aromas, I'm not going to go out of my way to try and clear it. There's still a lot of unknown factors that attribute to the haze which I find really fascinating.

I feel a lot of people have hyped the hazy beers to the point they're easy to dislike, even for someone who likes hazy beers, but there definitely seems to be a movement inching away from super clear beer even from the west coast guys. Enjoy By Unfiltered and Unfiltered Sculpin are the 2 popular ones that come to mind. Even Stone's product line seems to feature more fruited IPAs these days. Fortunately, I like them all so the variety is a good thing, imo.

I definitely picked up a predominant amount of orange citrus that I typically get from Amarillo in my sample.

Also, I dumped Photobucket for Imgur after that bullshit they pulled and have been really pleased, although I just started using it for new pics and haven't tried to transfer my library.

I'll go so far as speculating the next trend in craft will be the unfiltered lager, like a Zwickel. I have a place near me that keeps Stiegl Paracelsus on tap and it's a total crusher. I've seen a few other unfiltered lagers popping up locally and they're equally as good. Lagers are about the least sexy style right now, but with hop yields down and hop contracts getting so saturated, people are going to tire paying $15-20 for a 4-pk of IPA cans. If I were a pro brewer, I'd start perfecting a flavorful unfiltered lager now. Something people can drink multiples of and you can sell at a reasonable price because it doesn't take 10lbs of Galaxy per barrel to make. IPA will be king for many more years to come, especially as these newer techniques become more accepted across the country, but I can see a shift towards unfiltered lagers as people look for lower priced options and more craft-ier options to the American adjunct lager.

http://i.imgur.com/XzjFc1r.jpg

Needs a little more carbonation and some slight aging but its damn tasty.

:toast:

Definitely.

And last time I had a cold crash was when I ate that DQ Blizzard way too fast. Thought my head was going to explode!

:thumb:

Nice looking beer.

Getting closer. Heading out of town this week, so I'm anxious to see where she's at after next weekend.

http://i.imgur.com/B6W16Be.jpg?1

Will be kegging mine here in a few days. Lovin' the pics, look great!

Any updates

I had a glass of mine for the first time yesterday and it was really solid. Probably the best IPA I've made to date.