Don't buy salvaged vehicles unless you are dead sure you gonna keep it for life. And don't cotumise it if you intend not loosing that money. I've bought my Harely salvaged 10 years ago, put a lot of work and money on that. Now I want to sell it and I just can't, even taking a 20% loss on the market price. And that is without adding the parts money I've spent. Bike original goes for 40K. I've put around 12K on parts and upgrades. I'm asking 32K and can't sell it. Furthermore, the dealership don't accept that bike on a trade cause of the salvage mark it has.

The American dream.

Born in a south American country, I've grown bombarded by USA propaganda. Later on, by studying word history through different points of view, I've realized the evil USA imperialist practices are and the damage it has imposed to all the "underdeveloped" countries. "Not all USA is bad, but it's always USA doing bad things".

Lear how to cook. Just grab a simple online recipe, a bottle of your beverage of choice and try cooking something. It's a really simple and useful skill acquire.

That's gonna be a monstruos cluster fuck. Iran is not Venezuela. They've been preparing for this for a long time. Iran geography is no joke neither. And getting near the cost for deployment...

Brazilian here, you guys doing 7% interest? (Meme reference may apply).

Whasing it is Highly illegal where I live. Furthermore, it's extremely unethical. I'd not like to buy a vehicle that was salvage without knowing it previously.

Changing frames would be OK, but I'm pretty sure that a new legal frame in good shape plus documentation and labor swaping it would be more expensive than the amount of money I'd be able to recover upon selling.

That's the best pigs body part for making bacon. Pig's face seasoned and smoked is delicious.

There seems to be a miss translation on the first saying. What she says translate to " Hey!! Hey!! (Watch out) the rope, mate". "Acorda" translates tô "wakeup". "A corda" translates to someone pointing to the substantive "hope". But they both sound the same without a context.

Furthermore, she indeed seems to realize that something was working at that moment.

Salvage vehicles are those that wore at some point Involved in some kind of accident that has inflicted considerable damage to it. It has different degrees of damage, going from minor to severe. Although the vehicles are able been repaired to it's full functionality and safety, they'll have it's documentation marked as salvage forever. Mine was marked as minor damages, I got it already repaired, if one is curious.

You know, there are some kinds of beer that are intended to be aged. I have one bottle of a Russian Imperial Stout that I brewd 7 years ago. But the beer you referred in you post is definitely not the aging kind. In fact, it's supposed to be consumed as fresh as possible. A sample with that age have definitely gone bad.

For me is confidence, self awareness and focus. And money too. If I could only heal like when I was in my 20s...

I'm sorry, it seems that I failed to explain where I'm at in terms os distilling.

I'm a long time home Brewer. I'm reading and studding about distilling, I know the cuts and the safety issues, although I don't fully understand how one could mix heads and tails for redistilling, or even blanding, once heads are basically pure Metanol which is highly toxic.

My question is more in terms of is it possible to craft a high-end whisky at home, just like I can brew a commercial grade or even better beer?

As far as I've read, it would be similar to a high gravity aged beer, where the outcome will only be discovered years ahead.

I've brewd really good aged beers as well as really crappy ones. The difference is that in 2ich years I could taste the outcame instead of 10ich years.

You pointed some interesting point here. It's whey easier to maintain a controlled environment for 2 years than for 10 years, fore sure.

Thanks for your reply.

Hahaahahahhahah indeed!!

"I've never regretted charging hier fees for a job. But sure as hell have regretted charging less than I should".

Thanks for the replay. I've brewd a handful of dubbel and one trippel before, but have gone way wrong in the French oak to the point it got unbearable. It took something like 8 months to start been drinkable, and It was over in something like a week hahahah. For this one I'm using Lallemand Belle Saison, starting in 20°c and just letting it go till is stops rising. Gonna set my tic to 30°c - the upper temp limit specified in the yeast chart and let it go its way. Guess priming with 6sh g/L of table sugar and letting it set for a long time is the way to go, although it's gonna be tough to handle the drinking desire hahahaha

You see, one can hardly ever get everything right. The purpose off trying is to get the least possible akount of things done wrong soh when shit like this goes south, you have a "fighting chance". I mean, if you get all but fermentation temp right, ods are you'll have a beer that cam be corrected, harther tham some death tasting beverage.

Not quite right though. Beers like Dubbel, Trippel and Quad, Barley wine, Russian Imperial Stouts, Acid beers and so on keep maturation when bottled. One can try this experiment: get yourself 2 bottles of Orval, drink one right way and take notes. Than, drink the other one 2 ~ 4 year later. You'll get a completely different beer. For my taste, 2 years is the sweet spot. In fact, the only way to keep the bottled beer to maturate is pasteurization, which is not a good practice taste wise.

So I've done some research, there seems to be a kind of barrel made of inox with only the topside made of wood. Therefore, one can age spirits for longer without getting too Woody.

Gonna definitely give it a thought.

Exactly, 10L. I've just realized I've mistaken the base malt. It's supposed to be pilsen, not pale ale.

Not really, but it's on my goal. I intend building a kegerator and use my fridge just for fermentation. I cold crash in the same fridge for the momment. Oh, and I do have a valve for closing my airlock, mostly for preventing oxidation tham infections concerns.