“It's the tiny things. It's like, oh, I got to do another trub dump. I got to do another cold break. It's the little things that you think don't matter that seem to stack up. … It's not one thing that we do. It's the compounding of everything that we're doing here.”

…like that for just from yeast sitting in there. So I feel like getting it off of that and I'm purging everything. The Anton Parr. I'm checking things and back purging lines and everything like that. So I feel like our DO pickup is very, very low. So I feel for us in this space, it is worth it.

…proof is in the taste of those beers that you make and the way that you or the way that they hit for you. And so, you know, but it's interesting to see that it has that kind of effect even. Especially when you're talking about winning in the company. Competitions, like it's the smallest of things.

So the same kind of dogmatic approach applies to West Coast IPA for you as well.

Yeah, I would say so. I mean, I take a very technical approach to West Coast. And, you know, learning, I think learning about lager brewing and like the nuances of things like that, water profiles and tweaking things like that. I mean, it carries over to everything. And I think that it helped me be…

Sure, sure. What were some of the big unlocks? You know, now malt is going to be a little bit different for this, or I imagine you're not using imported European malt for West Coast IPA. I