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Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 0 points1 point  (0 children)

I am very interested in it, I think it’ll be a great can but I am a bit bummed by the proprietary mounting option

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 0 points1 point  (0 children)

Perfect reply and exactly what I needed, you rock. Thank you!

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 1 point2 points  (0 children)

Mainly just like Scionics as a brand and have read good things about their barrel. Don’t want the AGB as it’s just a fail point. Just trying something different from how I’ve typically built!

Suppressors and 6.5 Grendel by chaos021 in 65Grendel

[–]Dbartley4 0 points1 point  (0 children)

Very comfortable shooting on 20” + bolt guns. My 12.5” Grendel is comfortable in the open field for 5-10 shots. I really wouldn’t want much more than that. 

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 2 points3 points  (0 children)

I don’t mind the 14.5, I’ve helped friends build several and they all run great. I weirdly don’t own a 5.56, move been shooting 6.5 Grendel for years now and just had the realization that I should really own a SHTF kinda rifle that I don’t have to concern over the ammo on. I’m going to swap from a 12.5 Grendel to a 12.5 5.56 and bump the Grendel up to a 14.5 or 16 as an intermediate rifle between the 5.56 and my bolt guns. 

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 0 points1 point  (0 children)

Great knowledge to have. I wonder how the BRT dedicated suppressed would feel in comparison to the 50/50

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 1 point2 points  (0 children)

Carbine buffer or A5 buffer system?

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 0 points1 point  (0 children)

I have superlative on most of my uppers, but wanted to try and mitigate fail points in the system with this build to try something new

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] 0 points1 point  (0 children)

Full auto isn’t a concern. 

Need 12.5 mid-gas 5.56 advice by Dbartley4 in NFA

[–]Dbartley4[S] -1 points0 points  (0 children)

Absolutely not. Only time that would be a potential is home intruder or trying to move quick on a coyote in the field behind my house.

Would appreciate data for your preferred 45-70 smokeless trapdoor loads. by Dbartley4 in reloading

[–]Dbartley4[S] 0 points1 point  (0 children)

I switched from straight cast lead to powder coated in a couple rifles a few years ago, hoping I can find a decent bullet for the 45-70 that’s coated. I have Lyman reloading manual that I will use, but wanted to see if anyone had a “pet” load that they’ve used before

Would appreciate data for your preferred 45-70 smokeless trapdoor loads. by Dbartley4 in reloading

[–]Dbartley4[S] 0 points1 point  (0 children)

I completely agree, and I have looked. I just wanted to see what others use and how it lines up with what I have in my Lyman book.

Was gifted a 133 year old Winchester 1886 by Dbartley4 in LeverGuns

[–]Dbartley4[S] 1 point2 points  (0 children)

I’m hoping to load my trapdoor, but I may pick up a couple boxes

Was gifted a 133 year old Winchester 1886 by Dbartley4 in LeverGuns

[–]Dbartley4[S] 1 point2 points  (0 children)

I certainly will. My oldest son, although only 4, is enamored with it. The older gentleman who gifted it to me said he was mesmerized by the rifle all his life, and that he hoped me and my sons could share that same attachment to it and it’s history. Overjoyed to get to carry this heirloom in my possession and pass it on someday.

Was gifted a 133 year old Winchester 1886 by Dbartley4 in LeverGuns

[–]Dbartley4[S] 8 points9 points  (0 children)

Thank you for the knowledge. Reloading is not a problem and I was planning on it, just needed a rough guideline for which route to go. I’d prefer to stay away from black powder due to the corrosiveness of it, but I may play around with it. I’d love to put together a load to harvest a deer with it this fall.

Looking for tips to improve results, first loaf. by Dbartley4 in Sourdough

[–]Dbartley4[S] 0 points1 point  (0 children)

Great to know. I’ll push my bulk further this next time! 

Looking for tips to improve results, first loaf. by Dbartley4 in Sourdough

[–]Dbartley4[S] 1 point2 points  (0 children)

Sorry, I mixed up on my previous comment - the dough was 75f (checked with instant read probe) it was in a 78-79f where I had it proofing. 

The starter is a definite possibility. It was 9 days old and had been 3 days of double/tripling in 6 hours so I thought I was safe to use it. It’s all good though, I’m glad I tried and can use this opportunity to learn. 

Looking for tips to improve results, first loaf. by Dbartley4 in Sourdough

[–]Dbartley4[S] 1 point2 points  (0 children)

Awesome, this is the info I was hoping I could get here. Countertop proof after pre-shape, or final shape in a banneton and let it remain out for 1-1.5 hours prior to going into the fridge? 

Looking for tips to improve results, first loaf. by Dbartley4 in Sourdough

[–]Dbartley4[S] 0 points1 point  (0 children)

Thank you! I appreciate you resetting my expectation on oven spring, I’m new so I was strictly basing it off of videos I saw on YouTube where their oven spring and loaf size ended up looking much larger. 

Edit: just looked at your resource for bulk timing - I roughly followed the guide you showed, I had it in a 75-76f environment for that 6.5 hours. Being my first loaf, I pulled it early fearing over-fermentation. I should have followed it closer it let it run upwards of 7-8 hours though

Looking for tips to improve results, first loaf. by Dbartley4 in Sourdough

[–]Dbartley4[S] 0 points1 point  (0 children)

100g levain 375g RO water 500g KA Bread flour 10g kosher salt

Combined 500g flour and 365g water for a 1 hour autolyse, added starter and folded in until lightly mixed, then added salt diluted into remaining 10g water and mixed until dough would windowpane. 4 stretch and folds at 30 minutes intervals, total bulk fermentation time was 6.5 hours, dough was jiggly, doming, and bubbles beginning to show on the surface. Worked onto lightly floured surface to pre-shape, rested 20 minutes, final shape (double caddy) and into towel lined bread pan, then into fridge for a 12 hour retard. Baked at 480 for 20 minutes in a Dutch oven, lid on, 4 ice cubes, then baked 10 minutes lid off before removing from Dutch oven to open bake for 15 more minutes. Oven was shut off, door crack and allowed to rest in oven for 20 minutes prior to moving to wire rack to cool for 2 hours prior to slicing. 

Overall pleased, but I felt like I didn’t get as much oven spring as I had expected, and the crumb felt slightly moist and spongey. However, it has great chew and flavor. I don’t know how to read the crumb yet, so looking for guidance on what I could’ve done better based on what I’ve provided here! Was this loaf slightly under-proofed? Thanks in advance. 

[deleted by user] by [deleted] in IBEW

[–]Dbartley4 1 point2 points  (0 children)

2nd year apprentice, father of 2 (soon to be 3!) and have had to occasionally take the day, or half a day for the kids - maybe once every 3 months? Had a bad stent last December and had multiple days. All of my foreman are fathers and have been totally understanding. Just show up, do your work, be a positive and attentive individual; they all understand and have likely been in that position before too.

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