I brewed a DIPA last year with the remaining hops I had from previous batches. I had 12 kinds of hops put into it, I called it "Dirty Dozen DIPA" and it came out very good. My wife said it was her favorite IPA I've made to date. I'm doing the same thing this year, but it'll only have 6 hops as I have been better at incorporating entire packages into one or two beers this last year and not building up a huge supply of left over hops. It's a fun way to "dispose" of excess hops from previous batches for anyone who is looking at ways to do just that.
Wait what! I just started watching your fermentation under pressure videos today and been reading into it, but 95 degrees F and done in one day! Man that's sweet. Greats vids.
Thanks Chris. Yes, I think there is little to be learnt from just sharing a recipe and not explaining it. But it took me quite some time to figure out this format.
Great explanation on how to brew a very nice double IPA. Since I have been following your channel I've gained a lot of knowledge about brewing beer and my Grainfather system. Keep up the good work David, I am very grateful for this!
the DIPAs are all the rage now here in Eastern Canada.. I can't wait to try this one.. the Hop selection sounds amazing and I will take your advice and experiment, thanks for the excellent video :)
Lovely, I have to try this beer, sounded great and looked astonishing, thanks for your time and effort. PS: the beer where I used S-04 yeast came out grate 👍😊👍
Nice guide! I like your recipe. I often find homebrewers using too much crystal in this style and it comes out very sweet and caramel. Not a characteristic I like in an IPA. May have to give your recipe a go!! 👍🍻
Many thanks Brian :) Yes, I've noticed that also! Some pretty insane recipes out there with no reason behind it. Hopefully this guide will help those that need guidance. I am really happy with this recipe but it's a beer to be careful with. It's dangerously drinkable and without introduction people are not aware of it's higher alcohol.
I'm going to do a DIPA with my homegrown Cashmere hops. I like this recipe because it should provide a clean canvas that will let that flavor come through. I prefer DIPAs because I find a plain IPA too dry most of the time and to me they are more balanced (subjective statement for sure). Unless I am drop dead thirsty, I don't care for "thin" beers. Is there enough Carafoam in this to provide a moderately "full" or "round" mouth feel? I've not used Carafoam before.
Your videos are amazing! Thank you. Did you dry hop with loose pellets? I had some serious problems with my kegmenter with loose pellets. Got quite amount of hop matter to bottles.
Thanks David for a great video. Could tell which yeast nutrients would you recommend to use? Some people say that wine yeast nutrients are fine, but I'm not so sure.
The vital thing is that they contain zinc. I tend to use the White labs nuts. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Well done very informative video. One question what is your carbing process? Do you rely on fermenting under pressure or give it a force carb once in the keg? Thanks for the help.
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! I carb in my kegs personally but you have a choice here :)
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Loral would work if you can get that. If not then many noble hops will also work like EKG. It will not be the same though of course.
This would be easy to plan in a recipe calculator. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Hi David, as usual a superb, informative guide. I have a question on dry hopping when using Kveik. Should i reduce the temperature following completion of fermentation before adding dry hops ? I am using the GF conical fermenter and fermenting around 35 deg C.
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! I think with US05 I would use a lower temperature but it could work at this level, I just have not tested it past 30C under pressure.
@@DavidHeathHomebrew Thank you for the reply and great channel. I picked up a Kegmenter after watching your review and other videos. First batching fermenting now with Ebbergarden kveik. Just applied 13psi @ 32C on Day 3.
Great to hear :) That will work just great :) You could increase the temperature if you like. Ebbegarden is fine at 35C without pressure but with pressure you could go past 40C :)
@@DavidHeathHomebrew I am drinking this beer straight from the kegmenter now. Came out great! The ebbergarden and kegmenter performed as advertised! Thanks again for the great resources you make.
LIttle late to the party here David. This sound aces. I will be brewing on the 30L Grainfather rather than the G70. Would you do a reiterated mash? Probably right?
Thanks for the video. When you pressure ferment how do you dry hop. I assume you release the pressure slowly first. Dry hop then add co2 to be able bottling from the fermenter. I have a ss brewtec fermenter and ferment at 15 psi. I haven’t been dry hopping as I bottle using a counter pressure bottler. For my next brew I want to dry hop so have purchased a brewtec adjustable valve and plan to add co2 up to 25 psi to get a high carbonation beer. Do you see any issues with this method?
Thanks Michael. No need to release the c02 slowly for dry hopping. Use the PRV and remove it all. Add the dry hops and put the pressure back in or allow it to build again naturally.
Love your videos... i have a question ... i have been extract brewing for about 4 years.... i finally have the space to brew all grain i do not have the money to buy an electric brewer... so i made my own mash tun... i have 3 brews under my belt i have watched a ton of video love your channel... my question can i take your recipes and use them with my all grain mash tun brewing?
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Great to hear. Yes no problem in using recipes for any style of brewing really. It is all related :)
Hello David! I just tried this recipe and fermented with Voss @35C. It's just about done as the kräusen dropped. I realized I'd need this beer ready by Friday (so within 4 days). Do you think is it a bad idea to dry hop @14 degrees C for couple of days to knock out the yeast and speed up the process?
Ive done a lot of testing on dry hop temps. Ive stopped reducing temperature. The result is a little different but still very pleasing. The choice is yours :)
@@DavidHeathHomebrew cheers! I put the dry hops in at 35 degrees C. I was surprised to learn that last night the SG was 1,012 (OG was 1,078) and the blow off tube is still bubbling today! I'm afraid the body of the beer will suffer as it's gonna be too dry. Voss is a beast man..
As a newbie to home brewing I would love to see a short video explanation of scaling. A lot of recipes are 15 or 20 litre but I'm predominantly brewing 25l batches as I'm sharing equipment and therefore product.
Thanks for your great video. I would like to brew a DIPA and now working on Water Profile. I've noted your metrics but there is one metric that didn't mentioned called CACO3. Grainfather requires a given metric. Could you please mention it?
@@DavidHeathHomebrew Nice I Can't wait 😊. I there something that I should think about regarding the hop-addition when its a 30 min other than to reach the Ibu of course?
Hi there. I'm new to all grain brewing as well as some of the equipment you're using but you said that fermentation was completed within 24 hours. Is that right, and how do you achieve this?
Firstly I used Voss Kveik from Lallemand. This is a 2-3 day fermentation normally but I also used pressure fermentation at 12 PSI which speeds things up further.
Beautiful head, looks delicious. Do you find you have any issues with head retention as far as kegging vs bottling(force carb vs priming/conditioning). Not sure if you've covered this as im new to the channel. Cheers
Thank you. No that has never been an issue personally but I do use malts for this purpose. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Would you say this beer is more akin to a clean, hop forward West Coast style IPA? From the description and the ingredients it certainly seems so. I was also wondering, now that we have dried Lutra available, would this work well in this recipe?
@@DavidHeathHomebrew I'm just about to cold crash after brewing this, I hit the 1.018 FG spot on and have been tasting the sample. Due to pressure fermenting there is already a base level of carbonation so I'm imagining this sample is fairly representative of the final beer! There is a lot of tropical fruit aromas and as your tasting notes say, some very intense hoppy/fruity flavours! I notice the initial flavour is fairly sweet which I didn't see in your notes, but that gives way to a nice level of bitterness after a few seconds. This is indeed a pretty special beer I get the feeling.
Just had a DIPA tonight that was underwhelming. Too sweet, and not enough malty or fruity backbone. I definitely prefer my DIPAs with a strong malt backbone to offset the unrelenting bitterness. My favorite is Lone Pint's Jabberwocky (1.014 FG, and 114 IBUs).
No problem at all. Hops sold worldwide all have an alpha acid %. This will vary a lot. This determines how much bitterness they will impart. For boil hops you need to match the IBU (these are bittering units) of each addition with the hops you use. Recipe calculators will work this out for you. I have a video here that demonstrates this:- th-cam.com/video/lYA_UzDkW9o/w-d-xo.html
Thank you and good question! Much more dry for sure! Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
@@DavidHeathHomebrew Many thanks David. I found it now. I will take care of AA% and adjust it. I really appreciate your educational videos on Beer styles and recipe. It is a great inspiration for my brews!
I have covered various strong styles, kveik can be used :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
@@DavidHeathHomebrew if i had found anything on Google I wouldn't have asked here 😁 All I found was importing it from the US with 30$ shipping cost and I thought there would be a better solution
I brewed a DIPA last year with the remaining hops I had from previous batches. I had 12 kinds of hops put into it, I called it "Dirty Dozen DIPA" and it came out very good. My wife said it was her favorite IPA I've made to date. I'm doing the same thing this year, but it'll only have 6 hops as I have been better at incorporating entire packages into one or two beers this last year and not building up a huge supply of left over hops. It's a fun way to "dispose" of excess hops from previous batches for anyone who is looking at ways to do just that.
Sounds like fun , though with so many hops that can be expensive to replicate unless you have leftovers 🍻🍻🍻
@@DavidHeathHomebrew each brew I do like this is unique since they are just left over hops from previous brews
Ok, nice 🍻🍻🍻
Wait what! I just started watching your fermentation under pressure videos today and been reading into it, but 95 degrees F and done in one day! Man that's sweet. Greats vids.
Cheers 🍻🍻🍻
Thanks, David, I love this style of video rather than simply giving a recipe. Love your work, please keep them coming
Thanks Chris. Yes, I think there is little to be learnt from just sharing a recipe and not explaining it. But it took me quite some time to figure out this format.
Great explanation on how to brew a very nice double IPA. Since I have been following your channel I've gained a lot of knowledge about brewing beer and my Grainfather system. Keep up the good work David, I am very grateful for this!
Much appreciated! Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
David, Thanks for the top shelf information in your videos. Well produced too. It has improved my brews!
Great to hear Joseph, that is certainly one of my aims here :)
the DIPAs are all the rage now here in Eastern Canada.. I can't wait to try this one.. the Hop selection sounds amazing and I will take your advice and experiment, thanks for the excellent video :)
Great, I love this style myself. Yes, this has a nice combination of hops that took some tries before it became what it is now.
Thanks a lot David great advice 👍
Glad you found it useful Matt, thanks for your comment :)
Oh man I've been waiting for this. Appreciate your work mate!!
Many thanks Mel :)
David, you keep me Brewing and Brewing... :)
Great to hear Ferry :)
Lovely, I have to try this beer, sounded great and looked astonishing, thanks for your time and effort. PS: the beer where I used S-04 yeast came out grate 👍😊👍
Sounds great! Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Another amazing and useful guide. Thank you for your time in making these.
Many thanks Alan :)
Looks delicious David. As always, thanks for the very informative content.
My pleasure!
Sounds lovely! Thx mate!
Glad you like it!
Excellent information. I can't wait to try this brew! :)
Many thanks Bryan :)
Nice guide! I like your recipe. I often find homebrewers using too much crystal in this style and it comes out very sweet and caramel. Not a characteristic I like in an IPA. May have to give your recipe a go!! 👍🍻
Many thanks Brian :) Yes, I've noticed that also! Some pretty insane recipes out there with no reason behind it. Hopefully this guide will help those that need guidance. I am really happy with this recipe but it's a beer to be careful with. It's dangerously drinkable and without introduction people are not aware of it's higher alcohol.
@@DavidHeathHomebrew I need to give it a go!! 👍🍻
Go for it :)
Very pro as always! Love your vids
Thank you Jamie, great to hear :)
Another video - huzzah! Thanks David, I’m looking forward to your thoughts on Imperial IPAs
Yes, need to plan that :)
Nice, I’m going to try this recipe, but with less IBU...thank you very much for your videos, I’m Fan🤗👍
Great :) Thanks for your feedback:)
Very good recipe. I brewed 12L to try. Yes! In the top 5👍!
Great to hear Nicolas :)
Bry 97 is one of the best dried yeasts if not the best.
Yes, it is good stuff for sure.
I'm going to do a DIPA with my homegrown Cashmere hops. I like this recipe because it should provide a clean canvas that will let that flavor come through. I prefer DIPAs because I find a plain IPA too dry most of the time and to me they are more balanced (subjective statement for sure). Unless I am drop dead thirsty, I don't care for "thin" beers. Is there enough Carafoam in this to provide a moderately "full" or "round" mouth feel? I've not used Carafoam before.
Hi Carl, thanks for you message. I believe that you will be happy with this one “as is”.
Do let me know later 🍻🍻
Great recipe, thanks David! Can you dry this kveik and reuse like normal Voss? Or does it still need high pitching rates?
Yes, you certainly can. Once it's harvested it becomes like regular Kveik, whilst in original form it is Lallemands own formulation.
David, looking forward to brewing this beer next. Do you pressure ferment straight away for 7 days, or apply pressure after day 3/4?
With this one the yeast is not there for flavour, so its fine to add pressure straight away. Enjoy 🍻🍻🍻
excellent, thanks
🍻🍻🍻
Your videos are amazing! Thank you. Did you dry hop with loose pellets? I had some serious problems with my kegmenter with loose pellets. Got quite amount of hop matter to bottles.
Thank you :) Yes but I always use containers for dry hops. Mine are large tea strainers. Works very well.
Thanks David for a great video. Could tell which yeast nutrients would you recommend to use? Some people say that wine yeast nutrients are fine, but I'm not so sure.
The vital thing is that they contain zinc. I tend to use the White labs nuts. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Well done very informative video.
One question what is your carbing process? Do you rely on fermenting under pressure or give it a force carb once in the keg?
Thanks for the help.
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! I carb in my kegs personally but you have a choice here :)
Hi David ! Thanks for the great video.
What could be a replacement for HBC 522 ?
Thanks ! :-)
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Loral would work if you can get that. If not then many noble hops will also work like EKG. It will not be the same though of course.
Hey David,
Do you think if I up the pilsner on this then add a lot of maltodextrin I keep up the alcohol content?
This would be easy to plan in a recipe calculator. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Hi David, as usual a superb, informative guide. I have a question on dry hopping when using Kveik. Should i reduce the temperature following completion of fermentation before adding dry hops ? I am using the GF conical fermenter and fermenting around 35 deg C.
Ive tried both ways and enjoy the results from both. Its hard to describe the difference really. It is very similar though, for my taste at least :)
Hi David, brewed it successfully (i think) and absolutely love it. Gets better every day !
Great to hear Davie :)) Yes this one has been popular.
Great guide. Thank you. Would you use the same temp and pressure if you had pitched US-05?
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! I think with US05 I would use a lower temperature but it could work at this level, I just have not tested it past 30C under pressure.
@@DavidHeathHomebrew Thank you for the reply and great channel. I picked up a Kegmenter after watching your review and other videos. First batching fermenting now with Ebbergarden kveik. Just applied 13psi @ 32C on Day 3.
Great to hear :) That will work just great :) You could increase the temperature if you like. Ebbegarden is fine at 35C without pressure but with pressure you could go past 40C :)
@@DavidHeathHomebrew I am drinking this beer straight from the kegmenter now. Came out great! The ebbergarden and kegmenter performed as advertised! Thanks again for the great resources you make.
Great to hear :) Cheers 🍻🍻
LIttle late to the party here David. This sound aces. I will be brewing on the 30L Grainfather rather than the G70. Would you do a reiterated mash? Probably right?
Thanks Andrew. Yes, that would make this one easier for sure.
@@DavidHeathHomebrew Thanks mate!! Legend!
Cheers Andrew 🍺
Thanks for the video. When you pressure ferment how do you dry hop. I assume you release the pressure slowly first. Dry hop then add co2 to be able bottling from the fermenter. I have a ss brewtec fermenter and ferment at 15 psi. I haven’t been dry hopping as I bottle using a counter pressure bottler. For my next brew I want to dry hop so have purchased a brewtec adjustable valve and plan to add co2 up to 25 psi to get a high carbonation beer. Do you see any issues with this method?
Thanks Michael. No need to release the c02 slowly for dry hopping. Use the PRV and remove it all. Add the dry hops and put the pressure back in or allow it to build again naturally.
25 PSI would be too much for some types of yeast. I would stay lower while the yeast still has purpose, unless it is known to be happy at this level.
25 psi only after dumping the yeast and cold crashing. Then bottle direct after carbonating for a week
Good :)
David is there a recommended PSI/Bars for fermenting under pressure? Is it style dependent?
Yes, 10-12 PSI is regarded a safe zone. It is not style dependant.
Hi David. Do you hop at flameout for 15 during whirlpool then cool? Cheers
Yes, exactly :)
Hi David, about the 60min hop addition, could it work with chinook instead of Warrior. I have some leftover from a few month🤔
Warrior would be better but yes it will work with Chinook.
@@DavidHeathHomebrew ok and are you using the hop containers when you Dh? Coldcrash after?
@@robertostensson2713 I always use either a ss tea stainer or a hop sock. Rule #1 , i want the hops to drop as soon as possible.
@@DavidHeathHomebrew what about the coldcrash then? Or keg direct after Dh?
I keg and cold crash then. I use floating dip tubes. It works really well.
Love your videos... i have a question ... i have been extract brewing for about 4 years.... i finally have the space to brew all grain i do not have the money to buy an electric brewer... so i made my own mash tun... i have 3 brews under my belt i have watched a ton of video love your channel... my question can i take your recipes and use them with my all grain mash tun brewing?
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Great to hear. Yes no problem in using recipes for any style of brewing really. It is all related :)
@@DavidHeathHomebrew thank you sir i cant wait to brew my 1st beer from your channel... again thanks
Hi David, would 1 packet of us05 be OK for a 13-14 litre batch of this?
Yes, I would think so :)
Hello David! I just tried this recipe and fermented with Voss @35C. It's just about done as the kräusen dropped. I realized I'd need this beer ready by Friday (so within 4 days).
Do you think is it a bad idea to dry hop @14 degrees C for couple of days to knock out the yeast and speed up the process?
I would suggest cold crashing instead and then force carb.
@@DavidHeathHomebrew What temp should I dry hop then? Room temp?
Ive done a lot of testing on dry hop temps. Ive stopped reducing temperature. The result is a little different but still very pleasing. The choice is yours :)
@@DavidHeathHomebrew cheers! I put the dry hops in at 35 degrees C. I was surprised to learn that last night the SG was 1,012 (OG was 1,078) and the blow off tube is still bubbling today! I'm afraid the body of the beer will suffer as it's gonna be too dry. Voss is a beast man..
Voss never goes very dry thankfully.
As a newbie to home brewing I would love to see a short video explanation of scaling. A lot of recipes are 15 or 20 litre but I'm predominantly brewing 25l batches as I'm sharing equipment and therefore product.
Hi Steve, this is included in my recipe conversion guide, along with other important aspects:- th-cam.com/video/Vv-bU757E7w/w-d-xo.html
@@DavidHeathHomebrew Thank you, I must have missed that one. Your channel is a great information source for people like me.
Great to hear Steve 🍻🍻🍻
Thanks for your great video. I would like to brew a DIPA and now working on Water Profile. I've noted your metrics but there is one metric that didn't mentioned called CACO3. Grainfather requires a given metric. Could you please mention it?
I think you will find this useful for conversion:- docs.brewfather.app/profiles/water
@@DavidHeathHomebrew Thank you.... ^^
🍺🍺🍺
Hi David, I wonder if could do a 30min boil on a Dipa since you talked about the shorter boiltime in another video?
Sure. No problem there. I have a triple IPA coming soon which has a 30 minute boil.
@@DavidHeathHomebrew Nice I Can't wait 😊. I there something that I should think about regarding the hop-addition when its a 30 min other than to reach the Ibu of course?
Thats all you need to think about :)
@@DavidHeathHomebrew 🥰
🍻🍻🍻
Hi there. I'm new to all grain brewing as well as some of the equipment you're using but you said that fermentation was completed within 24 hours. Is that right, and how do you achieve this?
Firstly I used Voss Kveik from Lallemand. This is a 2-3 day fermentation normally but I also used pressure fermentation at 12 PSI which speeds things up further.
Beautiful head, looks delicious. Do you find you have any issues with head retention as far as kegging vs bottling(force carb vs priming/conditioning). Not sure if you've covered this as im new to the channel. Cheers
Thank you. No that has never been an issue personally but I do use malts for this purpose. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Would you say this beer is more akin to a clean, hop forward West Coast style IPA? From the description and the ingredients it certainly seems so. I was also wondering, now that we have dried Lutra available, would this work well in this recipe?
One other question.... I can't find HC 522 for sale, what is a good (and common) alternative please?
Yes, it is. Lutra will work nicely and you can use Centennial instead of HC522. Enjoy :)
@@DavidHeathHomebrew I'm just about to cold crash after brewing this, I hit the 1.018 FG spot on and have been tasting the sample. Due to pressure fermenting there is already a base level of carbonation so I'm imagining this sample is fairly representative of the final beer! There is a lot of tropical fruit aromas and as your tasting notes say, some very intense hoppy/fruity flavours! I notice the initial flavour is fairly sweet which I didn't see in your notes, but that gives way to a nice level of bitterness after a few seconds. This is indeed a pretty special beer I get the feeling.
@@DavidHeathHomebrew also I ended up using more Mosaic in place of HC522
Sounds great Neil. It will change a fair bit in the next days, kveik speeds this up nicely.
Just had a DIPA tonight that was underwhelming. Too sweet, and not enough malty or fruity backbone. I definitely prefer my DIPAs with a strong malt backbone to offset the unrelenting bitterness. My favorite is Lone Pint's Jabberwocky (1.014 FG, and 114 IBUs).
Great, always best to brew your own to your own taste :)
Sorry for the newbie question. What is meant by "Hops - *Remember to adjust to your hops alpha acid %*"?
No problem at all. Hops sold worldwide all have an alpha acid %. This will vary a lot. This determines how much bitterness they will impart. For boil hops you need to match the IBU (these are bittering units) of each addition with the hops you use. Recipe calculators will work this out for you. I have a video here that demonstrates this:- th-cam.com/video/lYA_UzDkW9o/w-d-xo.html
Very nice recipe David. Looks interesting. How would this turned out when being a brut dipa?
Thank you and good question! Much more dry for sure! Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
My next Brew for sure! I did not see hop quantities.. where am I going to find it? I did not find your recipe in Brewfather library...?
Hi Yannick. Ops, check now :) But really you need to enter your own hops AA% and match the IBU. Otherwise you will not be brewing the same recipe :)
@@DavidHeathHomebrew Many thanks David. I found it now. I will take care of AA% and adjust it. I really appreciate your educational videos on Beer styles and recipe. It is a great inspiration for my brews!
Yannick Simard Great :) Thanks Yannick :)
If i add pineapple to this should it be done in the primary or secondary
Secondary for sure :)
@@DavidHeathHomebrew thank you, one person in your group said i should just eat the Pineapple
Haha, you could do that also :p
@@DavidHeathHomebrew could i use dry fruit
Where did you get that tool attached with grill?
Jeff, search for Whirlpool Paddle or Aeration Paddle. I got the same one from my local hombrew supplies shop.
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! - It is a grainfather product
Hey David,
Can you do a recipe for the strongest beer I can brew the quickest?
I have covered various strong styles, kveik can be used :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Does anyone know where to buy HBC 522 Hops in Europe?
I suggest doing a google search :)
@@DavidHeathHomebrew if i had found anything on Google I wouldn't have asked here 😁
All I found was importing it from the US with 30$ shipping cost and I thought there would be a better solution
The font used for hop names is super unclear and hard to read. Otherwise great video.
Noted! thanks for the feedback, glad that you enjoyed it overall :)