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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

ATS is my go to stainless when I'm not using my damascus. :D

I suggest some kind of lube or cutting oil and a slow speed when working any 300 series stainless steel. Also carbide bits are pricey, but worth it.

I have one of those from HF. I've use it mainly on 410 s/steel and 14 kt gold for thumb studs on some of my folding knives. 304 stainless can be "work hardening" and tough as hell, so light cuts are the way to go. Various cutting tools can be found here...

I'm in Marietta.........Shop at brewmasters warehouse.

Very nice work! :mug: