Brew Day!! Watcha' got, eh!? 2017

[Otto Von Blotto]

Must have been more than a little sloppy to get a lower OG from 2kg MORE grains

[Beerlust]

Brew day!

 

I have quite a few hops in varying quantities that need to be used up, so a bits & pieces brew is required.

 

Scraps Pale Ale:

 

CB Light Liquid Malt extract 1.5kg

Light Dry Malt extract 900gms

Wheat Dry Malt extract 120gms

Gladfield Supernova Malt grain 200gms

CaraPils Malt grain 100gms

Chinook 25gms @ 30mins

Citra 10gms @ 5mins

Columbus & Citra 15gms each @ flameout (post boil steeped for 30mins)

Will dry hop with a variety of Citra, Columbus, Centennial, Cascade & Ella at varying weights to use them up.

Rehydrated US-05 yeast

Brewed to 21 litres

Ferment @ 18°C

OG = approx. 1.044

FG = approx. 1.011

EBC = 12.8

IBU = 28.7

Kegged ABV = approx. 4.4%

 

It should drink OK.

 

Cheers,

 

Lusty.

[TerryG1525230053]

I was looking around my local home brew store and found the Thomas Cooper's Devil Half Porter. Then came across the CBW Porter pure malt extract 1.5kg. The Lady shop owner suggested Windsor British Style Beer Yeast.

 

I put it all together and have it safe in the fermenting fridge at 22C. I rehydrated the yeast as per the instructions. Specific gravity came in at 1042. A quick taste test was some bitter but a nice soft tone with deep rich flavours.

 

I think the Porter style beer has a higher alcohol content around 7.5% but not sure. That is my question on this particular style. Also, would a partial grain mash add to the body and flavour of the Porter?

 

Looking forward to tasting this.

[Beerlust]

Hi TerryG.

I think the Porter style beer has a higher alcohol content around 7.5% but not sure. That is my question on this particular style. Also' date=' would a partial grain mash add to the body and flavour of the Porter?[/quote']

Traditionally Porters are a lighter lower ABV% version of a Stout, so 7.5% is not something I would accompany to a Porter brew at all. Anywhere between say 3.8% & 5.8% I would still call Porter territory, but above that & you are really looking at a Stout (IMHO).

 

I have brewed a Porter using the Coopers Porter kit & Briess CBW Porter LME mix. They do work well together, but I would add in a small grain mix of probably some choc malt & maybe a small amount of black patent or roasted barley the next time I brew this kit based beer.

 

Good luck with your batch.

 

Cheers,

 

Lusty.

[Rowbrew]

Put this down last night after helping a mate bottle his first brew

 

1 Coopers light LME can

1 Coopers wheat LME can

250g medium crystal steeped at 70C for 30 mins

5g Warrior at 60 mins

15g Moutere at 15 mins

15g Moutere at 5 mins

20g Moutere dry hop

MJs M42 New World Strong Ale yeast rehydrated at 25C, pitched at 23C. Fermenting at 18C

20 litres

 

Lovely intense aroma from the Moutere hops. Should go alright

 

[BlackSands]

I have cousins in Scotland who I met about a year and a half ago when I visited the UK. First time meeting in several decades so I thought I'd have a go at brewing an ale in their honour:

 

Distant Cousins 80/- Scottish Ale

 

1.70 kg Coopers (OS) Lager - 39.3 %

1.8kg Gladfield Ale Malt - 41.6 %

350g Gladfield Light Crystal Malt - 6.9 %

200g Gladfield Aurora Malt - 4.6 %

200g Gladfield Dark Crystal Malt - 4.6 %

50g Gladfield Dark Chocolate Malt - 0.7 %

100g Sugar, 2.3 %

30.00g Goldings, New Zealand - Boil 15.0 min

 

Will probably use kit yeast for this one.

 

Estimated:

OG=1.046, IBU=25, EBC=26, ABV=4.4%

 

 

[Hairy]

I like a good Scottish Ale. It's a shame that all my relatives in Scotland drink macro American lagers.

 

They drink good whisky though.

[BlackSands]

I like a good Scottish Ale. It's a shame that all my relatives in Scotland drink macro American lagers.

 

They drink good whisky though.

I was introduced to a few of the local pints while I was in Endinburgh. I like my APA's etc so it's a bit of a challenge for me to brew an ale where the hops very much take a back seat. I struggled to get through an English mild I brewed last year' date=' found it bland and uninteresting. HOPEFULLY this brew in contrast will have a bit more of a personality!

Och aye! [img']w00t[/img]

[ben 10]

Cooled overnight then briefly kettle soured. It looked to be fermenting so I boiled. Smelt like the lacto had done some stuff though. Geez the lime comes through. Fermenting with K-97.

 

Recipe: Rye She Gose

Brewer: Grumpy

Style: Gose

 

Recipe Specifications

--------------------------

Batch Size (fermenter): 23.00 l

Estimated OG: 1.040 SG

Estimated Color: 8.5 EBC

Estimated IBU: 15.6 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 75.0 %

0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 2 12.5 %

0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 12.5 %

10.00 g Citra [12.80 %] - First Wort 60.0 min Hop 4 15.6 IBUs

28.00 g Salt (Boil 60.0 mins) Flavor 5 -

56.00 g Lime Peel (Boil 0.0 mins) Spice 6 -

-------------------------------------------------------------------------------------

This will be fermented with MJ's Cali Common yeast. It will be a re pitch of slurry. Quite a nice yeast really

 

--------------

Recipe: CitRyePA

Batch Size (fermenter): 23.00 l

Estimated OG: 1.060 SG

Estimated Color: 26.8 EBC

Estimated IBU: 68.3 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 65.6 %

1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 16.4 %

1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 16.4 %

0.10 kg Midnight Wheat (1083.0 EBC) Grain 4 1.6 %

30.00 g Simcoe [13.20 %] - First Wort 60.0 min Hop 5 41.0 IBUs

25.00 g Citra [12.80 %] - Steep/Whirlpool 20.0 Hop 6 9.1 IBUs

25.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 7 8.7 IBUs

25.00 g Simcoe [13.20 %] - Steep/Whirlpool 20.0 Hop 8 9.4 IBUs

40.00 g Citra [12.80 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs

40.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 0.0 Hop 10 0.0 IBUs

 

-------------------------------------------------------------------------------------

[Beerlust]

Hi guys.

 

I've been looking forward to making a brew with the new Thomas Coopers Golden Crown Lager kit since it's release. My father has been nudging me to make him another beer since he demolished my last brewing of PB2's Nelson's Light recipe in record time , so I thought this kit might make a nice midstrength lager beer my father might like.

 

Thomas Coopers Golden Crown lager kit 1.7kg

Coopers Light Dry Malt extract 500gms

CaraPils grain 150gms steeped @ 65-70°C for 30mins

Hallertau Aroma (now Wakatu) 20gms steeped @ 65-70°C for 30mins

Mangrove Jacks M76 Bavarian Lager yeast (rehydrated)

Brewed to 23 litres

Ferment @ 13°C

OG = approx. 1.033

FG = approx. 1.008

EBC = 5.7

IBU = 28.8

Bottled ABV = approx. 3.6%

 

I've never used any of the Hallertau hop strains before, although I've always wanted to, so happy to be trying one here for the first time. The Wakatu (as I should now be calling it) smelled very nice with a noticeable herbal & citrus tone.

 

Hopefully my hop tea/steep works well in this recipe. A good brew for Dad to be the Guinea pig for.

Having never sampled the original commercial beer, I'll be interested to see what this kit throws.

 

Cheers & good brewing,

 

Lusty.

 

[jeremy-o]

Not sure what I'm gonna call this one. Probably just "Amber Ale"

 

Makes 10L

Vienna 2kg

RedBack 300g

Med. Crystal 200g

Rye Malt 150g

10g Topaz @ 60mins

15g Topaz @ 5mins

Topaz & Simcoe for Dry Hop

US-05@18.5C

 

I haven't used a couple of these malts or either of the hops. I had to think on my feet because they were out of the base hop I was hoping to use, but Topaz looks good. Hopefully the combo works! Grains are steeping now.

 

[Titan8]

Due to time constraints I've gone for my favorite kit.

Coopers English bitter

500g LDM

500g head & body ( think a be1 equivalent)

 

OG 1.040

 

2x 23l batches

Kit yeast pitched a 23deg on it way down.

Now at 18deg in controlled freezer.

 

Back to Sydney tomorrow for 2 weeks so these 2 will be ready to keg when i get back. Next big brew will be 2 batches of Kelsey's Ace of Spades Porter planned for Easter weekend.

 

[Payno]

Did another Devils brew Porter yesterday for when the colder weather eventually hits, really enjoyed it the first time around so good to get another batch in the FV.

[BlackSands]

I've never used any of the Hallertau hop strains before' date=' although I've always wanted to, so happy to be trying one here for the first time. [img']smile[/img] The Wakatu (as I should now be calling it) smelled very nice with a noticeable herbal & citrus tone.

One particularly appealing thing about this hop for me is that here it's only $4.60/100g

[Beerlust]

One particularly appealing thing about this hop for me is that here it's only $4.60/100g

Coopers' date=' I think it's high time we had a good hard look at Kiwi's living in Kiwiland on the forum. Only Kiwi's that live in Australia should be allowed to post.... [img']tongue[/img]

 

....particularly about local pricing on Kiwi grown hops!

 

Surely enough is ENOUGH!

 

 

Cheers,

 

Lusty.

[BlackSands]

One particularly appealing thing about this hop for me is that here it's only $4.60/100g

Coopers' date=' I think it's high time we had a good hard look at Kiwi's living in Kiwiland on the forum. Only Kiwi's that live in Australia should be allowed to post.... [img']tongue[/img]

 

....particularly about local pricing on Kiwi grown hops!

 

Surely enough is ENOUGH!

 

 

Cheers,

 

Lusty.

 

[Otto Von Blotto]

That's why I buy hops from overseas. Even with the exchange rate they still work out about that price or a bit less per 100g.

[Otto Von Blotto]

Warning: Longish post!

 

I'm finally doing another brew day on the weekend, first one since Australia Day. It's nice to be able to stockpile wort for times when I can't do a brew. I'm looking at you Lusty, bloody anti-no-chill scoundrel

 

Anyway, I'm doing another Bohemian Pilsner, and this one will be the last use of 2001 Urquell yeast, maybe for quite some time since Wyeast are pulling it from their regular strains and moving it to the "private collection" that only comes out every now and then, along with 2000 and a few others. I'm gonna grab a pack of 2000 this week to try out and use for a while so at least I'll be able to do that before it disappears. The others on the list I'm not that worried about as they're used in styles I don't brew anyway.

 

Onto the recipe, this lot of Saaz I have only has an AA of 1.3%, and so there is 390g of it in the recipe to achieve the bitterness. Partly for this reason, I'm still brewing it as a 25 litre batch but I'm only putting it into a 20L cube. I figure the hops will soak up a fair bit of wort and when I use 25L cubes I can't fill them fully even with letting some of the hot break in which I hate doing. Also a first for me with these beers is throwing in a flameout addition of Saaz, so it will be interesting to see what that brings.

 

This change in batch size but not wort size created a few headaches in Beersmith with stupid numbers that won't actually change on the brew day but did in the software if I changed something so I've just left the bloody thing as is and will take the efficiency hit from the smaller batch size. Given the amount of hops this would have most likely happened anyway, so I may as well use a smaller cube and leave the hot break where it belongs - down the drain.

 

21-22L batch size, brewed as a 25L batch based on 75% efficiency like usual, but will get about 10% lower efficiency due to the reduced actual batch size.

 

Water and Treatment

36.00 l Distilled Water 1 -

0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -

0.43 g Chalk (Mash 60.0 mins) Water Agent 3 -

0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 -

0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -

 

Grains

4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %

0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %

0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %

0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %

Mash at 63 for 40 minutes, 72 for 30 minutes, mash out at 78.

 

Hops

120.00 g Saaz [1.30 %] - First Wort 90.0 min Hop 10 19.3 IBUs

120.00 g Saaz [1.30 %] - Boil 80.0 min Hop 11 17.4 IBUs

100.00 g Saaz [1.30 %] - Boil 15.0 min Hop 12 6.8 IBUs

50.00 g Saaz [1.30 %] - Steep/Whirlpool 15.0 min Hop 13 1.7 IBUs

90 minute boil.

 

Yeast

Wyeast 2001 Urquell Lager, 563962nd generation (I don't know, it's been in re-use for 2 years ). Ferment at 10C for 5-6 days, raise to 18C until 15th day then drop to 0C for two weeks, before kegging.

 

The Stats

Est Original Gravity: 1.0473 SG

Est Final Gravity: 1.0075 SG

Estimated Alcohol by Vol: 5.2 %

Bitterness: 45.2 IBUs

Est Color: 9.6 EBC

 

[Beerlust]

Brew day!

 

Time for a different hop mix in one of my Pale ales.

 

20/20 Vision Pale Ale:

 

Briess Pale Ale Liquid Malt extract 1.5kg

Coopers Dry Malt extract 500gms

Joe White Ale Malt grain 500gms

Munich Malt grain 400gms

Gladfield Supernova Malt grain 100gms

Weyermann Dark Wheat Malt grain 100gms

CaraPils Malt grain 150gms

Wakatu (Hallertau Aroma) 20gms @ 60mins

Amarillo 20gms @ 20mins

Wakatu 20gms hop tea (65-70°C 30min steep)

Amarillo 20gms hop tea (65-70°C 30min steep)

Amarillo 20gms dry hopped

Cascade 20gms dry hopped

US-05 (stored from a previous brew)

Ferment @ 18°C

Brewed to 21 litres

OG = approx. 1.049

FG = approx. 1.013

IBU = 28.1

Kegged ABV = approx. 4.7%

 

I am quite interested to see how the Wakatu goes as a bittering hop.

 

Cheers & good brewing,

 

Lusty.

[Otto Von Blotto]

Brew day tomorrow! This batch is probably the biggest experimental batch I've brewed to date. The style/recipe isn't so much, but the ingredients are. For this batch, the grain being used is the 5kg that another member here, dadndave, malted at home and dropped off to me earlier this year, plus 250g of the darker crystal that he also made. Part of the hopping will also be with my home grown Cascade. I basically have no clue whether it will turn out great, good, just drinkable, or rubbish. But I'm looking forward to seeing how it does go.

 

This is also the cheapest batch I've ever brewed coming in at about $5 for the whole batch.

 

25 litre batch based on my usual 75% brewhouse efficiency.

 

Water & Treatment

36.00 l Brisbane Water (APA profile) Water 1 -

11.68 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -

1.94 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -

 

Grains

5.000 kg Pale Malt (Barrett Burston)* (3.9 EBC) Grain 4 93.5 %

0.250 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5 4.7 %

0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 6 1.9 %

70 minute mash at 67C followed by a 20 minute rest at 72C; mash out at 78C.

 

Hops

10.00 g Cascade {6.80 %} - First Wort 75.0 min Hop 7 8.1 IBUs

13.00 g Magnum {12.20 %} - Boil 60.0 min Hop 8 16.5 IBUs

40.00 g Cascade Flowers {5.00 %} - Boil 10.0 min Hop 9 6.8 IBUs

40.00 g Cascade {6.80 %} - Steep/Whirlpool 15.0 min Hop 10 7.0 IBUs

75 minute boil

 

Yeast

Wyeast 1272 American Ale II 3rd generation, usual ale fermentation schedule.

 

The Stats

Est Original Gravity: 1.0498 SG

Est Final Gravity: 1.0124 SG

Estimated Alcohol by Vol: 4.9 %

Bitterness: 38.5 IBUs

Est Color: 12.0 EBC

 

*This malt I figured is the closest Beersmith has to the home made malt I'll be using.

 

Cheers

 

Kelsey

 

 

[BlackSands]

APA/XPA

 

1.70 kg Coopers (OS) Draught 36.2 %

1.60 kg Gladfield Ale Malt 34.0 %

1.00 kg Gladfield Munich Malt 21.3 %

0.40 kg Sugar 8.5 %

25.00 g Nelson Sauvin Boil 25.0 min

25.00 g Motueka Steep/Whirlpool 30.0

25.00 g Nelson Sauvin Steep/Whirlpool 30.0 min

25.00 g Motueka - Dry Hop 3.0 Days

25.00 g Nelson Sauvin - Dry Hop 3.0 Days

2 x pkt Kit Yeast

 

OG=1.050, ABV=5.2%, IBU=41

 

[Wobbly74]

Had my first crack at an AG BIAB brew last night - bit of a learning curve.

 

Recipe was based on dr smurto's golden ale, but I wanted to see if I could do an approximation of the 2 birds golden ale. KK were sold out of Moteuka so I decided to try Wai-iti as an approximation. I realised after the fact that I missed the summer hops, so I've ordered some and intend to dry hop or hop tea with it just prior to kegging.

 

Mashed in at 71C into 32L of strike water, but had trouble holding the mash temp (ended at about 63) with a thin yoga mat strapped to the kettle and a crumpled up sheet on top. Think I need to get a much thicker mat and get the fit better. My measured mash efficiency reflects this at about 67%. I totally forgot to measure the PH, but pre-boil SG was 1.038.

 

The volumes on beersmith seemed a bit different to what I observed - seemed to lose a lot more from grain absorbtion, but maybe I needed to squeeze the bag more (ended up with 27L pre-boil volume from the 32L strike volume).

 

I cubed it after letting it steep but haven't measured the post boil gravity yet, but will do so when it goes into the FV tonight.

 

Recipe Specifications

--------------------------

Boil Size: 29.00 l

Post Boil Volume: 25.00 l

Batch Size (fermenter): 22.00 l

Bottling Volume: 20.60 l

Estimated OG: 1.045 SG

Estimated Color: 11.4 EBC

Estimated IBU: 25.4 IBUs

Brewhouse Efficiency: 65.00 %

Est Mash Efficiency: 70.9 %

Boil Time: 60 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

0.50 Items Campden Tablet (Mash 90.0 mins) Water Agent 1 -

2.75 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 53.4 %

1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 19.4 %

1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 4 19.4 %

0.25 kg Caramalt (Joe White) (49.2 EBC) Grain 5 4.9 %

0.15 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 2.9 %

10.00 g Magnum [12.00 %] - Boil 45.0 min Hop 7 13.4 IBUs

20.00 g Wai-iti [3.00 %] - Boil 20.0 min Hop 8 4.9 IBUs

0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -

40.00 g Summer (Australia) [5.20 %] - Steep/Whir Hop 10 4.4 IBUs

40.00 g Wai-iti [3.00 %] - Steep/Whirlpool 10.0 Hop 11 2.6 IBUs

1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -

 

 

Mash Schedule: BIAB, Light Body

Total Grain Weight: 5.15 kg

----------------------------

Name Description Step Temperat Step Time

Saccharification Add 32.15 l of water at 71.1 C 67.0 C 90 min

Mash Out Heat to 78.0 C over 7 min 78.0 C 10 min

[Mark D Pirate]

Not much different that Wobbly's brew day !

Should work very well mate

After cubing my amber ale last weekend i decided to fill another today with my house XPA

 

HOME BREW RECIPE:

Title: cRye baby XPA V1.4

Author: Marky

 

Brew Method: All Grain

Style Name: American Pale Ale

Boil Time: 60 min

Batch Size: 23 liters (fermentor volume)

Boil Size: 28 liters

Boil Gravity: 1.044

Efficiency: 78% (brew house)

 

 

STATS:

Original Gravity: 1.053

Final Gravity: 1.009

ABV (standard): 5.74%

IBU (tinseth): 41.36

SRM (ebcmorey): 10.54

 

FERMENTABLES:

2.76 kg - German - Bohemian Pilsner (54.8%)

0.92 kg - German - Vienna (18.3%)

0.92 kg - American - Rye (18.3%)

0.29 kg - United Kingdom - Cara Malt (5.8%)

0.15 kg - German - Acidulated Malt (3%)

 

HOPS:

10 g - Columbus, Type: Pellet, AA: 16, Use: Boil for 20 min, IBU: 11.31

20 g - Citra, Type: Pellet, AA: 13.1, Use: Boil for 10 min, IBU: 11.09

20 g - Falconer's Flight, Type: Pellet, AA: 11.3, Use: Boil for 10 min, IBU: 9.57

20 g - Chinook, Type: Pellet, AA: 11.1, Use: Boil for 10 min, IBU: 9.4

20 g - Citra, Type: Pellet, AA: 13.1, Use: Boil for 0 min

20 g - Falconer's Flight, Type: Pellet, AA: 11.3, Use: Boil for 0 min

20 g - Chinook, Type: Pellet, AA: 11.1, Use: Boil for 0 min

40 g - Citra, Type: Pellet, AA: 13.1, Use: Dry Hop for 3 days

40 g - Falconer's Flight, Type: Pellet, AA: 11.3, Use: Dry Hop for 3 days

40 g - Chinook, Type: Pellet, AA: 11.1, Use: Dry Hop for 3 days

 

MASH GUIDELINES:

1) Temperature, Temp: 64 C, Time: 60 min, Amount: 32 L

2) Temperature, Temp: 75 C, Time: 10 min, Amount: 32 L, mash out

Starting Mash Thickness: 6.4 L/kg

 

OTHER INGREDIENTS:

0.5 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil

1 tsp - yeast nutrient, Time: 10 min, Type: Other, Use: Boil

 

YEAST:

Wyeast - American Ale II 1272

Starter: Yes

Form: Liquid

Attenuation (custom): 80%

Flocculation: High

Optimum Temp: 15.56 - 22.22 C

Fermentation Temp: 18 C

Pitch Rate: 0.75 (M cells / ml / deg P)

 

TARGET WATER PROFILE:

Profile Name: Light colored and hoppy

Ca2: 75

Mg2: 5

Na: 10

Cl: 50

SO4: 150

HCO3: 0

Water Notes:

Campden tablet for Chorine / Chloramide

add 6 g gypsum with Adelaide water

 

This recipe has been published online at:

https://www.brewersfriend.com/homebrew/recipe/view/397977/crye-baby-xpa-v1-4

 

All late hops , 20 mins is my first addition ( i love hop bursting !)

No sparge , no chill

 

 

[Wobbly74]

Got it in to the fv this afternoon. OG 1.042 pretty much bang on the bs estimation along with the 22L fv volume, though maybe slightly coincidental given my efficiency estimate and the difference in volumes from mash to boil. Anyhow, the US-05 has been pitched so will be interesting to see how this one goes.

[Titan8]

With easter weekend fast approaching and a big day in a brewers calender, its time to put a plan together. Intention is to do 2 batches of Kelsey's Ace of Spades Porter ready for the dire Melbourne winter months. I will do this in one day.