Recent content by Blademaker

Did every thing except boil and cool the water......... But that's alright.........I made a Hybrid / bastardized brew for my Christmas ale.......Going to turn out great. :mug:

I have not. But a friend of mine has. I let him taste some of my semi dry Cherry Melomel at the Blade show this past June, and he made a batch of "Mead" using just maple syrup, and bought a bottle to the Knife makers Guild Show. While palatable, with a heavy syrup flavor, it still wasn't true...

2 gals of my cherry mead stopped fermenting too early. 1.040........I had used Lalvin D-47, and tried to jumpstart by adding some Lalvin EC-1118 and nutrient. Going is veeery slow..........Thinking about dumping both gals into a porter brew,and go for broke. :mad:

I buy wildflower honey from a local sunday school teacher lady. $42 a gallon.

suck start a 747. And

I have a general handy man, damn near on speed dial, that takes care of all my houses/rental property. He comes running when I call, and I pay him a flat rate per day. I pay for supplies. He's worth every penny, but I'll never tell him that. :D

and cheating at poker. They

horny old women, who liked

Wow......what a timely thread. :D My wife and I just got back from Asheville this past sunday from a long weekend just to sample more of their beers and eclectic restuarants. LAB was so-so at best. But a new brewery has opened, only been there for 6 wks...

"There are more old drunkards, than old Doctors." -Ben Franklin

the autocensor here is easy to beat......

Congatulations! :mug:

Also, for a quick edge touch up if you're in your car and don't have a stone with you, you can roll your window down to about an inch of being closed and hone the edge on top of the window.

When I sharpen my knives, I use a 3 sided stone. I set the edge with the gray carborundum or the medium hard arkansas stone, depending on how dull the knife is. I then sharpen the edge on the medium hard arkansas or the white hard arkansas stone. After that, sometimes I hone the edge on a...

Im still here. Everything is fi