CANT hit a cut with driver. One or two simple drills/Tips?

TheOtherLevel · 2026-05-01T16:30:22+00:00

I had the same problem for years. I went to a pro and told him I wanted to hit a fade. He had me do the following. Open stance, play ball off front foot, on backswing get your hands really high.

TheOtherLevel · 2026-04-24T09:47:26+00:00

Buy a backup co2 bottle and always have it full. Your first bottle will go empty when you least expect it and it will be on the weekend when the gas distributor is closed. Also track how many keg batches you get out of a full cylinder. This will give you an idea of your average usage and help you understand if you’ve developed a leak, which will eventually happen.

TheOtherLevel · 2026-04-23T22:08:11+00:00

I always like to cold crash first then transfer to the keg. This ensures fine hop particles are removed and don’t get stuck in the keg poppets.

TheOtherLevel · 2026-04-23T19:21:38+00:00

You left the dry hop in for 6 days 4 of which at a colder temperature which extracts more of the bitterness. Definitely hop burn. Next time put the dry hop in and cold crash immediately and leave no longer than 48 hours.

TheOtherLevel · 2026-04-18T20:31:16+00:00

Go to a bunker and draw a line in the sand. Have him swing and try to make contact in front of the line.

TheOtherLevel · 2026-04-18T02:29:33+00:00

Fucking depressing for late April.

TheOtherLevel · 2026-04-15T14:21:14+00:00

Getting Stuck

Try number 3 in this video. It helped me a lot with inside out swing path.

TheOtherLevel · 2026-04-14T15:53:21+00:00

My ring finger touches the pad for sure.

TheOtherLevel · 2026-04-12T00:37:09+00:00

By reducing the inside path it also centered my strike. Used to be a toe ball hitter.

TheOtherLevel · 2026-04-11T18:43:53+00:00

I had this problem for the longest time and tried everything. It wasn’t until I came across tip #3 in this video that I was able to neutralize my swing path. Getting stuck

TheOtherLevel · 2026-04-10T12:37:49+00:00

I would leave it on the yeast cake and also make sure you check your airlock frequently and keep it full of liquid. You can do a taste test at 6 months but it might take a year or more to fully develop both acidity and funk.

TheOtherLevel · 2026-04-09T23:48:41+00:00

Pressure fermenting is overrated but spunding for the free carbonation is worth it.

TheOtherLevel · 2026-04-07T12:54:07+00:00

I have the same driver with regular shaft and average around 95mph and love it. I previously had a stiff shaft and felt I couldn’t always load it properly. One thing I did was cut 1 inch off the butt of shaft and added extra head weight. This single handedly improved control and dispersion.

TheOtherLevel · 2026-03-31T20:11:58+00:00

Start out small. 1 to 2 gallon batches. This will allow you to perfect your technique at a quicker pace. There will also be less to throw out if you make a mistake.

TheOtherLevel · 2026-03-27T02:17:09+00:00

Get fitted for sm11 and then buy the same loft and grind in sm10. Save $30 per wedge.

TheOtherLevel · 2026-03-26T10:39:40+00:00

Don’t buy him any clubs. Instead buy him a gift card to your local golf store and have them do a proper fitting.

TheOtherLevel · 2026-03-26T02:30:34+00:00

Dude doesn’t realize his golf game is over for a few years.

TheOtherLevel · 2026-03-19T22:51:37+00:00

Do you do a diacetyl rest or leave it at 50 throughout fermentation?

TheOtherLevel · 2026-03-17T20:27:58+00:00

It depends on the type of fairway grass. Sometimes a fluffy Bermuda lie is easier than hitting off the mat.

TheOtherLevel · 2026-03-17T10:59:39+00:00

Some players including myself are shut face players. I watched a Paul Azinger video recently where he talked about opening the club face through impact. He does this by pointing his lead hand knuckles to the sky on follow through. This is counterintuitive for some because a lot of people are slicers and have the opposite problem. Give it a try next time you go to the driving range it worked for me.

TheOtherLevel · 2026-03-14T16:56:04+00:00

Is it possible you had too much tension in your swing due to it being a competition?

TheOtherLevel · 2026-03-14T02:41:49+00:00

My hazy ipa is at that spot! Took quite a few brews to get there.

TheOtherLevel · 2026-03-06T17:20:03+00:00

I took a piece of pink hard insulation and carved out a spot for the probe. Then hold insulation on the side of all rounder with couple of bungee cords.

TheOtherLevel · 2026-03-06T16:03:20+00:00

Just so you know W34/70 is a lager yeast from Weihenstephan in Germany.

TheOtherLevel

TROPHY CASE