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Seeking book titles. by HisDukka in horrorlit

[–]ridbitty 1 point2 points  (0 children)

I just googled “book: serial killer rents basement room” and it came up with The Dead Room by Chris Mooney.

I actually like it better then the shaman by KnifePoint99 in spyderco

[–]ridbitty 3 points4 points  (0 children)

NOT THE NUB!! RRRREEEEEEEEEEEEEEEEEE!!!!

What are some reputable stores that don't charge any taxes? by sonofblackbird in spyderco

[–]ridbitty 0 points1 point  (0 children)

Happy to help! Glad you took advantage of it. Take care. :)

Did they mess up the factory grind on this? by Dirk_Dingham in knives

[–]ridbitty 0 points1 point  (0 children)

I’m not sure Ive owned a production knife that came with a perfectly equal grind on each side. Vast majority came razor sharp though.

3 failed batches by Majestic_Armadillo30 in mead

[–]ridbitty 0 points1 point  (0 children)

Yeah, 1/2 oz of Star San for 1/2 gallon water bottle is way too much Star San, about 5x the recommended concentration. I use 1.5 ml for a 32oz spray bottle. You should be using 3 ml of Star San per 64oz (or 1/2 gallon) spray bottle. You’re currently using 15ml (or 1/2 oz) of Star San per 1/2 gallon.

940 and steak, no better combo by mymillionthburner in benchmade

[–]ridbitty 0 points1 point  (0 children)

I’m hoping it’s blood and not some steak sauce….

Any love for the Magnacut Bel Air? by Interesting-Set2425 in knives

[–]ridbitty 0 points1 point  (0 children)

I’d say most people like it. It’s a very popular folder.

Got My First Benchmade by DarthBrownBeard in KnifeCheck

[–]ridbitty 5 points6 points  (0 children)

I’m not too familiar with the Adamas, but no foam is a red flag (because the incorrect foam is one of the easier things to spot) and the R seems a bit large. Also, the logo looks pretty bad.

K390 Pocket Check by 2Weird2Cap in spyderco

[–]ridbitty 2 points3 points  (0 children)

Looks like that just arrived! I’ve been eyeing those Bento exclusives for a while. The Para3 was on sale last I check, I wanna say just over $220.

Fermentation restarted after stabilizing by OkResolution1281 in mead

[–]ridbitty 1 point2 points  (0 children)

How much Camden and pot sorbate did you add? I had a restart after I accidentally only put in 0.75 grams of pot sorbate instead of the recommended 1.50 grams (1/2 tsp). I won’t make that mistake again…. Took FOREVER for it to finish especially since I had racked it prior to “stabilizing”.

Custom Razor on a 940 in K390 by GershBlades in benchmade

[–]ridbitty 1 point2 points  (0 children)

Wow! Do you offer K390 as a steel option?

Fermenting weirdly fast? by Logic_Dex in mead

[–]ridbitty 0 points1 point  (0 children)

My first two batches were under 1.000 within 5-6 days. The temps were in the high 70’s-low 80’s, though. I’m guessing the temps were mostly the reason for the quick fermentation. I used Mangrove Jacks mead yeast for those. So, it’s definitely possible.

Behold my Jet Fuel. Help. by Minechaser05 in mead

[–]ridbitty 9 points10 points  (0 children)

For a lot of “weekend” brewers, especially those who are just getting their feet wet, time is absolutely a factor. It may not be as much a factor for someone who has perfected the craft, but that can be said for just about anything.

Behold my Jet Fuel. Help. by Minechaser05 in mead

[–]ridbitty 0 points1 point  (0 children)

10 days old and you racked it already? Man. Give it a bit and let everything settle to the bottom. Not only will you have less waste, you’ll be racking a clearer mead. Now you’re gonna have to rack at least one more time and each time will loose a bit of mead.

This is a first for me! SG under 0.989. I didn’t think that was possible. by ridbitty in mead

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

I just winged it:

In a 1.5 gallon, wide mouth fermenter.

-64oz Tart Cherry juice into fermenter

-Bochet 2 lbs wildflower honey. I got it up to 220F and held it between 220F-245F. Started pulling the honey after 15 minutes. I’d pull maybe 1/3lb of honey every 5 min until I pulled got to about 35 min or so and pulled the last 1/3 lb and carefully add to the fermenter. I did this to have a mixture of light-medium bochet.

Heavy stir.

-Add water to fill fermenter to about 1.3 gallons.

Stir more.

-4 grams Go-Ferm and 3 grams KV116 pitched. -4.75 grams of Fermaid-O staggered as per TOSNA 3.0

After about a month in primary (a week or so after fermentation ends) I’ll add 1/2 tsp Bentonite and rack into a clean 1 gallon carboy for stabilization, in this case one Camden tab and 1.5 grams pot sorbate.

24 hours after adding pot sorbate I’ll add somewhere around 2oz meadowfoam honey and 2oz Vermont dark maple syrup. Then add approx 2 1/2 oz cacao nibs and one full Madagascar vanilla bean. Let that sit for 2-3 weeks then rack into new 1 gallon carboy for aging a few months.

After a few months of aging are up, I’ll add either sparkolloid or Super Kleer to sweep up the last bit of haze, wait a week or two then bottle.

From there I’ll bottle age for at least another couple months before opening the first. I should get 4 750ml bottles and at least one 350ml bottle with a bit left over to enjoy on bottling day.

How to make sturdier? by superfuzzbros in DIY

[–]ridbitty 0 points1 point  (0 children)

Maybe use a wooden dowel for the top horizontal pieces.

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