Brandon - I hope you don't mind my noticing the hole in the roof of your deck tent. When I had one of those, Mrs. Bruck and I would patch the holes with iron-on fabric patches. Worked great.Quote:
Originally Posted by Branzig
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Brandon - I hope you don't mind my noticing the hole in the roof of your deck tent. When I had one of those, Mrs. Bruck and I would patch the holes with iron-on fabric patches. Worked great.Quote:
Originally Posted by Branzig
@Haebar - I don't think you'll be able to generate the pressures needed with just wood and clamps. However, if you want to stick with your current setup, I recommend (1) hydrating the leaves a little more, (2) applying as much pressure as your rig will sustain without damage, and (3) leaving the brick under pressure for a few weeks or more. That might work.Quote:
Originally Posted by Haebar
That would be a grommet hole, good sir [emoji1]Quote:
Originally Posted by Bruck
But if a true hole does happen to pop up, I shall heed that advice! It's a good life tip!
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Having a bowl of some Navy Cake in a Hendon billiard. This is my second batch of tobacco cake and it turned out good. Have learned that it is easier to press a cake than it is to press a flake with c-clamps. I'm either going to quit making flake or else start calling it something else. Could I call it Cavendish?
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Just finished a bowl of G.L. Pease Sixpence in an Ashton Canadian with a replacement stem.
I agree with you about the pressure topic; C-clamps just don't produce enough force the way I'm doing it. Don't really want to invest in building a hydraulic press right now, so I guess I'll just stick to making kakes for the time being. The brick was kept pressed for 2 weeks. I sprayed the whole leaves with Rum, brown sugar, and a dab of vinegar; even that didn't hold them together very well. One thing I was thinking about as I was building the leaf pile was how the Latakia chunks (from whole leaf) didn't lay down flat like the rest of the leaves. I wonder if that had anything to do with the delamination of the flakes? Or maybe the ulu that I am cutting the slices is too thick? I think it is just the pressure issue.Quote:
Originally Posted by Bruck
Ditto this today......Quote:
Originally Posted by droy1958
Enjoying a bowl of Vermont meat candy in the freehand pickaxe.
http://i734.photobucket.com/albums/w...127_193655.jpg
Captain Black Cherry in a 3/4 bent Ol-Vic
SPS Molto Dolce in a DG Savoy, straight with a saddle bit
Captain Black Royal in my Casillero, straight with a saddle bit