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Leif S

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Everything posted by Leif S

  1. Cool knife! I really like activity in the twisted jelly rolls In the original book by Bram Stoker Dracula is actually slain by Quincey Morris from Texas, one in van Helsing's team, who stabs him throught the heart with his bowie, so a vampiric bowie is quite fitting.
  2. Thanks, Peter and Karter. It didn't occur to me that it's a single edged sword, even though I have one of those in the works myself at the moment. I'll try to keep track of this find, I'm guessing it will end up at the Historical Museum in Bergen, they have some nice viking stuff there. I just love the way they've made a display out of it, it's really a momument to the mans craft and skill!
  3. Saw this in the Norwegian news today, thought it would be interesting to share. http://www.nrk.no/sognogfjordane/fann-vikingsverd-i-hagen-1.11921403 A blacksmith from the 800s was buried with his tools, an axe and a sword. I find it interesting that the sword has the guard and pommel mounted, but the edges and fuller are still left unground, perhaps it's a piece he never finished? Hope google does a good enough job of translating the article for you.
  4. The guy in this video does it in three steps. The welding sequence starts at 8:30.
  5. I did the "Ore to Knife" course with Owen Bush. That was a great way to start because you get to work with the material while having someone elses experience to guide you directly. Now I'm looking forward to running a few smelts on my own next year.
  6. Nice! Is it made from the blooms we made at the class? You can use that one to chop wood to make charcoal for your next smelt. Off course you will also have to make a pick axe from bloom that you can mine the ore. Now thats full circle
  7. For the Monday smelt we used the same amount of ore as charcoal for the charges, 2 kg of magnetite and 2 kg of charcoal. For the Wednesday smelt we used 1.5 kg of ore and 2 kg of charcoal, and the ore charges were half and half magnetite and hematite, this increased the carbon to iron ratio in the smelt as well. I had a go at forging material from both bloom and the difference in behavior under the hammer was quite mindbogling. The low carbon bloom behaved almost like mild steel after only minimal amounts of folding, trying to process the high carbon stuff was a major PITA!
  8. Here's a picture of me pouring some of my IPA into the smelter at Owen Bush's Ore to Knife class last week. It was a successful smelt and a most excellent week. http://www.bladesmithsforum.com/index.php?showtopic=27053#entry255997
  9. Thanks again for a great week, Owen! I haven't had a chance to look through all my photos and videos yet, but as soon as I have I'll post something.
  10. Nice blade Now go put a handle on it and make a sheath
  11. The book is called "Brewing and beer traditions in Norway : the social anthropological background of the brewing industry" and since it's an academic text is only written in English. It's hard to get, but my local university library has it. Guess I'll have to fire up the scanner
  12. Thanks for the tip! I'm looking into it. So far it seems like that book is hard to get hold of, but it is available in English. I've never heard of the use of spruce, but juniper was commonly used for bittering and has anti-bacterial properties.
  13. Great stuff, Howard! Sounds tasty! I haven't gotten around to putting other spices than hops in my beer yet, but I'm going to. I plan to brew the same porter I made a while back only the next time I'm going to ad chillies to it. The porter was packed full of chocolate malt and even at 6.5% ABV it wasn't heavy to drink, it carbonated heavily in the bottles which made me call it a "ballistic porter". I think some habanero and chipotles will go excellent in there. Next up for me is an IIPA with Colombus, Simcoe, Amarillo and Nelson Sauvin hops, then it's a Dark Belgian Strong Ale with lots of rye, caramel rye and Nelson Sauvin hops
  14. Sounds like you're turning into a fellow hop head, Ron. There's no turning back now. I'm quite envious of the homebrewer tradition you have in the US. Homebrewing is on the rise here in Norway, but it still seams like you are decades ahead of us. Thanks to the internet we're catching up fast, though
  15. Hmm, blueberry mead, sounds interesting. A buddy of mine made apple mead not long ago, basically mead where the water was changed with apple juice. It was nice, but tasted more like cider sweetened with honey that mead. I still haven't made mead, but when I do I might throw a few apples in, just for that extra crisp bite.
  16. I use melanoiden in just about everything, they give a nice malty flavor to the beer and a slightly redish colour. It's basically the same as dark munich malt, maybe a bit more aromatic, normally I throw in 5 to 10%.
  17. I mostly use Maris Otter as a base for all my brews and most of them also get a pinch of melanoiden, the rest of the grain bill varies from brew to brew. I'll post some recipes once I get brewing again. Yeah, I'm excited about the pid. I've only used it once so far, it worked OK with a K-type thermocouple, but I thing I'm switching over to an RPD next time. It both controls the heat source and a pump that circulates the wort so that it heats up evenly. Haven't run it with the pump yet, but it should make step mashing a dream.
  18. I'm stuck on the boat where I work for the next three and half weeks, no beer here for safety reasons Still planning the two batches I'm going to brew when I come home makes the wait a little bit easier, I'm making an IPA and a heavily hopped dark Belgian strong ale. And I'm also looking forward to sampling the brown ale I bottled just before leaving, the conditioning should be just about right when I arrive home
  19. So I've got this feeling that I'm not the only one on this forum who enjoys making my own alcoholic beverage. I started brewing my own beer about a year ago and it's becoming a hobby that I value more and more (not at the expense of my bladesmithing, off course). I've noticed already that I can use some of my bladesmithing experience while brewing, I have for instance rigged up pid-controller for accurate temperature control of my mash tun. As we know from http://www.bladesmithsforum.com/index.php?showtopic=6905 beer and blacksmithing goes hand in hand Maybe it's time we could start comparing notes about malts, hops, yeasts and other goodies that go into the magic brew pot?
  20. Fantastic seax! The lethal elegance is unparalleled!
  21. Thanks guys! Actually the main reason this video was slow, was because I thaught I had lost some of the raw photage and I lost a bit of motvation. I have a couple of smaller blades that I'm working on at the moment, but hopefully I'll get the sword finished before summer. It does indeed!
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