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.
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.
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.
Hahaahahahhahah indeed!!
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.
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.
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.
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
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.
Exactly, 10L. I’ve just realized I’ve mistaken the base malt. It’s supposed to be pilsen, not pale ale.
Brazilian here, you guys doing 7% interest? (Meme reference may apply).