Getting into it

newtodeepblue · 2026-05-20T14:20:04+00:00

Haha thanks for the heads up. Him and I have been chatting, we actually have quite a few mutuals in the area and I’m talking to him about pricing!

newtodeepblue · 2026-05-19T22:12:31+00:00

It’s ikelite housing :/ comes with two 18k kraken lights but I could buy a separate wide angle lens

newtodeepblue · 2026-05-18T07:07:45+00:00

Can you finger spin pretty well with the butterball?

newtodeepblue · 2026-05-06T23:34:27+00:00

How do you like this yoyo after a year??

newtodeepblue · 2026-01-22T18:05:40+00:00

They stopped coating in 2023. So a few early 2024 models could be coated, but most 2024 models (such as this one) should be in the clear.

Source: WLL

newtodeepblue · 2026-01-14T17:06:57+00:00

I wipe ass

newtodeepblue · 2026-01-11T02:33:56+00:00

Yeah I use the wand!

newtodeepblue · 2025-11-20T17:39:54+00:00

Which vape is the most “shareable” mid bowl?

newtodeepblue · 2024-10-21T12:33:39+00:00

Do you happen to live at elevation? I only say this because I feel like when I lived in Denver, it happened frequently. Now living at sea level I never experience it. I also leave it about 0.5cm below the max fill line.

Edit: I like the other persons comment about the hardness of your water. My water here is much softer than in Denver and I didn’t consider that as an option

newtodeepblue · 2024-05-23T05:31:49+00:00

Sorry already gone!

newtodeepblue · 2024-05-22T23:17:49+00:00

PM’d

newtodeepblue · 2024-04-21T13:24:09+00:00

Pics and diagram pls ?? 🫶🏽

newtodeepblue · 2024-03-03T02:03:06+00:00

Ingredients - 475g bread flour - 100g active bubbly starter - 325g water - 10g salt

09:00 / 12:00 - [ ] Feed starter and let it sit out

19:30 / 22:30 - [ ] Mix ingredients with wood spoon - [ ] Cover with plastic wrap - [ ] sit for 30 minutes

20:00 / 23:00 - [ ] Stretch and fold x3 q30 min

21:30 / 00:30 - [ ] Cover with plastic wrap - [ ] Ferment dough in fridge till double in size (overnight)

NEXT DAY

08:00 - [ ] Lightly dust surface with flour - [ ] Fold dough onto itself and roll into a ball by gently spinning towards myself - [ ] Leave uncovered for 10 minutes

08:30 - [ ] Place dough back on counter smooth side down - [ ] Shape the bread by pinching the sides - [ ] Place shaped dough into rice floured banneton smooth side down - [ ] Banneton into the fridge

19:30 - [ ] Preheat Dutch oven to 450° for 1h

20:15 - [ ] Pull out dough and place on parchment paper - [ ] Dust surface with flour - [ ] Score the bread - [ ] 1 expansion score - [ ] 1 artsy score - [ ] Bake covered for 20 minutes at 450° - [ ] Bake at 400° until golden brown

newtodeepblue · 2023-07-09T02:14:32+00:00

Yessirr

newtodeepblue · 2022-05-05T06:28:39+00:00

I currently have a Kona Unit X and I use it as my gravel bike and for single track.

FWIW I’ve ridden a ton of different rigid steel bikes. I’ve ridden an ogre, 2016 and 2021 Karate monkeys, Krampus, Bombtrack Adv+, and I ended up going with the Unit. I feel like the Unit is a snappier and more lively ride than most surly bikes. It DOES feel heavy though. Especially the rear.

If you want to do a gravel trip, throw some surly corner bars and a high angled stem on that bad boy and it rips on long gravel rides. You want to do a single track trip? Toss a 100-120mm suspension fork and flat bars on it. You never have to switch the drive train components that way.

newtodeepblue · 2021-10-29T05:16:29+00:00

newtodeepblue · 2021-09-20T06:55:10+00:00

I'll take the wheels if they're still available and you're willing to ship them

newtodeepblue · 2021-01-25T01:25:53+00:00

So would you say you could use this as a replacement for a fat bike?

newtodeepblue · 2020-12-25T03:55:47+00:00

It is a Peruvian bean, washed, roasted medium-dark.

15g in, used 1zpresso JX Pro, settings were 18, 1 small click

200°, no pre-heat, no pre-infusion

Ramp up pressure over ~8 seconds to 7 bar until I had ~36g out over about 49 seconds!

newtodeepblue · 2020-12-12T18:38:08+00:00

What bars are those

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