Category: Products You Need

  • A History of Lever Guns, Part Six

    And Now… The Present

    I’m a little surprised, given the current state of affairs in the United States with idiots screeching like retarded banshees about “assault weapons,” that someone has not yet introduced a medium-caliber lever gun that will take, say, an AR or AK magazine.  That would be an effective weapon in the hands of even a halfway-competent shooter.  But in this modern era, the makers of lever guns have given over to the Tacticool craze – but not all of them, and for those that have, they still also make some traditional models.  In fact, there are some new faces in the lever gun game, and some new combinations of old faces as well.  So, let’s look at what the lever gun market looks like right now.

    Winchester and Browning

    The relationship of Browning and Winchester is complex, somewhat incestuous, and requires some unraveling.  As this installment is looking at the present state of affairs in lever guns, we’ll only examine the most recent parts of that relationship.

    Remember Winchester’s failure, the sale to New Haven employees, the final collapse and bankruptcy of US Repeating Arms?  In 1989, when US Repeating Arms went bankrupt, it was acquired by the Belgian Herstal Group, which owns several other gun companies, including Fabrique Nationale d’Herstal (FN) – and the Browning Arms Company.  This didn’t immediately affect lever gun production, which was limited to the Model 94 at that time; but in March of 2006, the company decided to shut down production of the Model 94 along with the Model 70 bolt rifle and the Model 1300 shotgun.

    This was a sad day for American shooters; fortunately, the situation didn’t last.  In August of that same year, the Olin Corporation, who still owned the Winchester trademark, announced an agreement with Browning to manufacture the 1886 and 1892 lever guns at the Mikoru plant in Japan.  In 2010, FN began manufacture of the 1894 Winchester at Herstal.  The new lever guns replaced the original stupid cross-bolt safety with a stupid tang safety that, while still extraneous, at least did not screw up the lines of the guns as much.

    The new Model 95.

    Now the picture for American lever-gun fans was improving and would continue to do so over the next few years as the Herstal-owned Winchester gradually reintroduced the Model 1866, Model 1873 and the great Model 1895.

    Modern Winchester lever guns command a hefty price, with the all models running well over four figures.  But with guns as with so many other things, you get what you pay for, and after their trials and tribulations – and bear in mind this is coming from a pre-64 Winchester snob – what you get from the new Winchester is damn good.

    In a final and interesting twist, Winchester has now began once more offering the 94 chambered for the .32 Winchester Special, just in case you’re among the folks who doubt that this newfangled smokeless powder is really here to stay.  And if a more modern gun is to your taste, Browning still makes their excellent BLR.

    Winchester and Browning’s relationship began with the 1886 Winchester and continued through the effective merging of those companies.  In recent history, though, another big lever gun manufacturer went through another acquisition, albeit not with a company bearing such a long history of association.

    Marlin and Remington

    While Marlin finally outpaced Winchester as America’s number one lever gun manufacturers in the 1990s, and while Marlin didn’t suffer the perception of quality lapses in the 1960s that Winchester did, that didn’t withhold them from being caught up in the round of company acquisitions that so many gun companies went through in the 21st century.

    Late in 2000, Marlin bought out Harrington & Richardson (H&R), a company best known for inexpensive single-shot shotguns and the budget single-shot Handi-Rifles.  But only seven years after this acquisition, Marlin would themselves be acquired.

    In early 2007, the great American gun company Remington was struggling.  The company had been operating at a loss for years; longtime corporate owner DuPont had divested itself of the firearms manufacturer fourteen years earlier.  In June 0f 2007 Remington’s recovery began with their purchase by Cerberus Capital Management, later renamed the Freedom Group.  In December of that year, the Freedom Group-owned Remington bought Marlin, bringing the country’s second-oldest lever-gun manufacturer under Big Green.  That situation continues as of this writing.

    The Marlin 336SS.

    Marlin today offers a larger variety of lever guns than the reconstituted Winchester.  The great old 336 is still available in blue and stainless trims, as is the old Model 94.  The 1895 and 444 are still available, the 1895 likewise in stainless and blue.  The Marlin 39 .22 rimfire is still made and is still an excellent shooter.  Marlin has also brought out a couple of new offerings recently on the great old 336 action, that being the 308 Marlin Express, chambered for a sort of rimmed .308, and the Marlin XLR, chambered in the .30-30, .35 Remington and the .308 Marlin Express.  The XLR was purpose-made for Hornady’s Leverevolution ammunition, designed to let tubular magazine lever guns use pointed bullets.

    While this ammo is turning in some pretty good performance by all accounts, one must be cautious with older Marlins.  Overall cartridge length is critical in making lever guns run well, and the Hornady stuff seems to run long.  While my old .30-30 336 feeds my handloads with the Hornady bullets just fine, I bought some factory rounds to try in the Bullwhacker, and the .45-70 versions jammed up on the cartridge lifter; they were just a bit too long for my mid-Nineties 1895G to feed well, although it digests every other factory round I’ve tried just fine, including some pretty incredible Garrett and Buffalo Bullet Company loads.

    Marlin today is, like the new Winchester, a great company offering great products.  Their rifles, like throughout their history, are a bit cheaper than the Winchesters, but that makes them in no way less effective.

    But Winchester and Marlin were about to get some company in the lever gun market.  There were some new kids on the block, new kids bearing an old name; there were also some old kids bearing an old name who were looking to branch out.

    Henry

    The Henry Big Boy

    In 1996, a guy named Louis Imperato and his son Anthony Imperato obtained the rights to use the name “Henry” in relation to lever-action rifles, and proceeded to do so, launching the Henry Repeating Arms company and shipping their first model, a lever-action .22 rimfire, in March of 1997.  The .22 Henry was followed by the Henry “Big Boy” in a variety of revolver cartridges, after which the Imperatos topped things off by resurrecting the original Henry rifle in .44-40 and .45 Colt calibers.

    Henry adopted a marketing tactic that wasn’t exactly new but did set them apart from the Mikoru-made Winchester offerings; they heavily advertised their guns as completely made in the USA.  That resonated well with a lot of American shooters and Henry quickly realized success, leading them to expand their line.

    The Henry centerfire line was expanded to regular lever gun rounds including the .30-30 and even the .45-70.  But like the original, the new Henry rifles have a weakness; the magazine.

    While tubular-magazine lever guns from Winchester and Marlin load through a spring-loaded, hinged gate in the receiver, the Henry’s centerfire offerings copied the loading feature from their original .22 and, indeed, from all lever-action .22 rimfires; they load through an aperture in the underside of the magazine tube.

    Not only does this seem a rather cheesy cost-cutting feature in a rifle that otherwise seems to be very solid and well-made, it has two other significant disadvantages; first, it requires dismounting the gun and removing the magazine tube to reload, as opposed to poking fresh rounds in through the gate, second, it allows dirt, dust and grit to get into the magazine tube, possibly jamming the gun up in the field.

    The Henry Long Ranger.

    But then Henry had a stroke of luck with a new rifle called the Long Ranger.

    This new offering was something different, a modern lever gun broadly similar to the excellent Browning BLR; the Long Ranger has a gear-driven, short-throw lever driving a rotating locking-lug bolt, a detachable box magazine, and comes chambered in .223 Remington, .243 and .308 Winchester and the 6.5 Creedmoor.  This gave shooters a chance at a fully modern big-game lever gun at a much lower cost than the Browning BLR.

    While Henry was plowing and sowing this fertile new ground, though, a much older but still family-owned company was looking at the lever gun market and seeing some potential for their own offering.

    Mossberg Enters the Market

    For a complete story here, we must cast our optics back a few decades.

    In 1919, the Great War had just ended, and a company named Marlin-Rockwell that manufactured machine guns duly closed their doors.  Among the employees laid off from that company was a 53-year old Swedish immigrant named Oscar Frederick Mossberg.

    Since Mossberg had some experience in firearms, going into business for himself seemed the logical thing to so, so he took his sons Iver and Harold and formed the O.F. Mossberg and Sons company.  While they started with the .22 caliber Brownie pocket pistol and then moved into rimfire rifles and shotguns, including eventually the famous Model 500, they dabbled in the lever gun market with a .22 rimfire gun, the Model 400, which was manufactured from 1959 to 1964, never achieving much success.  But in 1972 Mossberg entered the centerfire lever gun market with the Model 472, essentially a clone of the popular Marlin 336, chambered in .30-30 and .35 Remington.

    Mossberg’s 472. Note the resemblance to the Marlin 336.

    The 472 was rather more popular than the rimfire 400 had been, but it never approached the very similar Marlin in sales.  It’s still a good solid rifle, and it’s not hard to find used examples on the various auction sites; if one is looking for a very reasonably priced, solid and reliable .30-30, there are plenty of worse choices you could make.

    Still, one good clone deserves another.  In 2008 Mossberg brought out the Model 464 lever-action, in calibers .30-30 and .22 long rifle.

    Mossberg and Henry have some interesting things in common.  Both companies manufacture only in the U.S; both are still family-owned.  But while Henry built lever guns mostly to their own pattern, Mossberg went in for adapting other designs.  The Mossberg 464 in centerfire and rimfire versions were a thinly veiled copy of the Model 1894 Winchester and the 9422 Winchester.

    Mossberg remains today as it always has been; an American company producing solid, reliable arms at reasonable prices.  They may not have the fit and finish of more expensive guns, but if you are afield with a Mossberg in your hands, you can be damned sure it will go bang when you pull the trigger.

    Also, Mossberg has one other talent as a company:  They can see trends and take advantage of them.  As the first decade of the new century ended, they did that with their 464 lever gun.

    The Tacticool Lever Gun?

    In 2013, Mossberg introduced another version of their 464 lever gun.

    The SPX lever gun was, to put it plainly, something of a parody of the Tacticool craze.  It used the 464 action, but appended a telescoping stock, a synthetic fore-end with several Picatinny rails and a muzzle brake.

    Now really, this is taking things just a bit too far.

    By this point Tacticool-izing lever guns (along with every other kind of gun) was becoming all the rage.  Black plastic replaced polished walnut as the stock-making material of choice, while Picatinny rails rather than Redfield or Weaver mounts the choice for mounting optical sights.  I’ve relented myself to the extent of placing a Picatinny rail on the forward receiver and barrel of my own Bullwhacker, the better to mount the IER scope that the lightweight .45-70’s recoil warrants.

    Still, as noted previously, there may be more thought going into this than old walnut and blued steel-worshipping stick-in-the-muds like me might at first consider.  Consider for a moment the state of the gun rights controversy today, and how much of it focuses on “scary” black rifles.  Consider the number of jurisdictions who have banned, partially banned or tried to ban scary black semi-autos.

    Now, consider how little difference there is for an experienced shooter to deliver aimed rounds from a semi-auto vs. a medium-caliber lever gun.  I can tell you this, having served in Uncle Sam’s colors and also having spent damn near fifty years in the game fields, were I in any kind of scrap, had I to choose between a military POGUE who hasn’t fired a rifle except for annual qualifications in his career, or an overweight mall ninja, or an old coot who has owned the same Winchester 94 or Marlin 336 for forty years and is a wizard at using it, I know which one I’d want on my side.

    So maybe there’s a bit of smarts behind the Tacticool lever gun thing after all.  If there are any Glibs with a good machine shop at their disposal and a head for business, it might be interesting to see if one could come up with a lever gun firing the 7.32x39mm round (which is close to the .30-30 in power) and that accepts AK magazines.  Three may be a market for just such a gun.

    The continued expansion of the replica market shows that there is an ample market for those guns as well.

    More Replicators

    Boy howdy, are there ever a wealth of replica guns of all kinds out there today, including many lever guns.  While some of them are cheap knockoffs, many more are excellent, finely crafted and beautiful guns, enough to warm any old codger’s heart.  Virtually all the Winchester models as well as the 1860 Spencer and the 1883 Colt-Burgess are represented, as are the 1860 Henry.  Uberti, Chiappa, Rossi, all are represented, and there are new players that build some neat niche pieces.  An outfit called Big Horn Armory is making a copy of the 1886 Winchester they call their Model 89, shooting the thumping .500 Smith & Wesson round.  Taylors & Company makes some very fine replicas indeed, including an all-weather takedown clone of the Model 92 Winchester.

    In fact, there’s one replica than, in reflection, makes me a little embarrassed that I neglected discussing the original on which the replica is based.  I’ll do so now.

    Uberti’s excellent 1876 Centennial.

    In the late 1880s, Winchester was thinking of getting into the shotgun business.  They had previously had a contract manufacturer produce some side-by-side doubles known as the Winchester Match Guns, but these were pricey items and only a few hundred were made.  An old buddy of mine had one, one of the two Match Guns made in 20 gauge, and in fact the very first 20-gauge shotgun to ever carry the name Winchester.  Someone eventually made him an offer he couldn’t refuse, one good enough to enable him to considerably expand his collection of unfired NIB 1940s and 1950s Colt revolvers.

    But in 1887 Winchester wanted a repeater.  Remember that famous Ogden gunmaker Winchester had just signed a contract with at that time?  The company asked him to design them a repeating shotgun.  John Browning advocated the pump-action, but Winchester said no; they were a lever gun company, and their repeating shotgun would be a lever gun.  In due course Browning designed and Winchester introduced the Model 1887 shotgun, a big, blocky lever gun firing the 12-gauge and 10-gauge rounds.  That gun was refined somewhat a few years later and re-introduced as the Model 1901 in 10-gauge only.

    The 87/01 was blocky and awkward.  Browning continued his insistence that a pump was the way to go, Winchester relented, and Browning gave them the slim, handy Model 1897 pump gun, which Winchester engineer T.C. Johnson refined into the Model 1912, or just the Model 12 – arguably the finest pump shotgun ever made.

    But I digress.  The Model 1887 lever-action shotgun is made in replica form today by two manufacturers; Chiappa, who makes as good a gun as you can ask for, and Norinco, most of whose products are best suited as boat anchors.  Chiappa even makes a version their 1887 replica with a rifled barrel and rifle sights, making it a very fine deer gun for states restricted to shotgun slugs for big game.

    And, as usual, the lever gun market has some outliers and oddballs.

    And a Few Others

    In 1996 Ruger pitched in with their Model 96, a slick little full-stocked lever gun chambered for the .44 Magnum.  While the 96 was a handy little thing with some good short-range punch, it didn’t last; Ruger wasn’t known as a lever gun company, and the 96 just kind of faded out.

    From 1961 until 1979 shotgun maker Ithaca also sold the Model 49 lever gun, both as a tube-mag repeater and as a single-shot with a false magazine tube.  I had a Model 49 for a while, and while Ithaca has always had the reputation of being a solid gunmaker, the 49 is in my experiences something of an exception, being whippy and rather cheap-feeling.  I eventually traded mine off for something else, and the fact that I can’t even remember the details of that trade may tell you something of the esteem in which I held that little .22.

    And Then This Happened

    Another series ended.

    I confess to being at a bit of a loss as to what types of guns to write about next.  Pump shotguns, maybe?  The history of pump-guns goes back nearly as far as the history of lever guns, and there are sure some standout examples (Pre-64 Model 12) from some names (Winchester) we’ve already studied.  Maybe a series on shotguns in general, although that’s a wide time-span from the first matchlock fowlers to the present.

    There are also some tiny niche gun companies and oddball guns out there with interesting histories.  Ever hear of a Hilton revolver?  Remember the .22 caliber Daisy VL?  The Crosman Trapmaster CO2 shotgun?  The GyroJet pistols and carbines?  The gun world is an embarrassment of riches for the aspiring historian, and I’m just getting started.  Hang in there, True Believers – you ain’t seen nothin’ yet.

  • A Bit of Peat: Some Basic Islay Malts

    Booze reviews are a strange art. Well done, they can give the reader a fine impression of the liquid at hand. More often, the sound like pretentious nonsense. I usually avoid doing them, be it for wine or whiskey. When I give my opinion, I stick to what is clear. Be it tannin or acidity or peat or smoke or dryness. If I can sense some basic aromas I say so. But I limit myself to that because most aromas sensed in a tasting are quite personal. Two top sommeliers may not sense the same thing in the same glass. An Asian may feel other aromas than a European. So while it may be fun to see what others sense, when you go beyond a few things it is getting somewhat ridiculous and you are mostly making shit up. Especially due to fads that affect the tasters. There was a time in which almost every wine blogger in Romania had to smell lychee in white wines, while I had no idea what lychee smelled like.

    I usually simply avoid giving my personal interpretation of faint aromas in alcohols. But for you, fair readers, I will do a proper review and I will stick my nose in the glass and taste the thing until, damn it, I find at least five different flavors.

    Today I will be reviewing a few basic expressions of Islay malts. Islay is an island in Scotland which I will not describe at length. It has the usual Scottish things, bad weather, sheep, funny accents, the standard package. Where it is unique is in the number of distilleries and the quantity of malt produced on less than 250 square miles. And it is a special malt indeed, so much that it is considered a distinct, officially recognized region, one of five such regions in Scotland.

    The whisky is known for peat smoke – the malted barley is dried using peat fires – and its salty briny taste due to being so close to the sea. Unfortunately, peaty whisky has grown in popularity in the last 10-15 years, as such the prices have increased while the quality not always. I blame market forces myself and probably hipsters. Also the Germans.

    While for some it does not matter, I am going to be a snob about it and, besides aromas, positively view whiskeys that are non-chill filtered and natural colored. Because they are just better. I don’t see the point of putting caramel coloring in whiskey just because people associate that color with the drink. And while chill filtration removes cloudiness, cloudiness can be fun, start with a cask strength malt that is clear and get cloudy as you add some water. Also, it may or may not remove flavor.

    I mentioned water because I generally favor higher ABV malts, and I like to drink a little and then add a bit of water for a small change in flavor and booziness. I generally drink my whiskey in a Glencairn glass and do not add ice or anything else. If you are the type to add mixers to whiskey, you disgust me and should be ashamed of yourself you goddamn lowlife.

    Now to get to it, in no particular order. I will judge smell, taste, aftertaste and will include a from the internet section from more tastery tasters than my very own self.

    Ardbeg 10

    Bottled at 46%. aged 10 years in mostly bourbon casks, natural color unchill filtered

    Nose: Peat some smoke – not that overwhelming – something herbal, something of the sea maybe brine maybe some seaweed. Maybe apple.

    Taste: intense, something spice, some vanilla, peat, maybe apple or pear, some sweetness, something savory

    Aftertaste:  long with slight and pleasant bitterness, peat smoke and spice linger.

    From the net : apple pear melon citrus bacon smoked mackerel almonds dark chocolate campfire cigar “bonfire on the beach in autumn” tobacco coffee ginger thyme and rosemary, gentian, juniper, kumquats, clams and sea spray and much much more.

    Verdict: for me this edges Lagavulin by a hair, slightly rougher and less complex but bolder in the flavors it has.

    Laphroaig 10

    40% I really prefer more

    Nose: lots of smoke iodine leather seawater charcoal peat citrus
    Taste: salty and peaty and iodine and something medicinal, a little sweetness, a little salty, a touch of spice and a savory note
    Aftertaste: dry with iodine and a savory note, fairly long. again something slightly bitter
    the iodine is what differentiates it
    From the internet: Match sticks, sulfur, hay, and smoked salt blend together with the ripe sugar elements that define the spirit. mint pine needles camphor ginger vanilla tea sultana

    Verdict: while I like it and will keep buying it for the price, it is bellow Ardbeg and Lagavulin for me. Could use higher ABV

     

    Lagavulin 16

    43%, with coloring and chill filtration

    Nose: as always peat and some smoke more subtle then Ardbeg or Laphroaig. Actually sort of smells like black tea. Complex. Some leather and tobacco. Something else nice I just can’t place. Damp wood is there.
    Taste: Peat and oak some vanilla. smooth an complex with all flavors well integrated, less dominated by one or other. some sweetness salt and pepper. Unlike some that get sharper in the mouth this mellows towards the finish,
    Aftertaste: Long some peat some dried fruit or other
    From the internet:  Orange pineapple brine Lapsang Souchong tea and pipe tobacco, fish boxes and kippers,  laurel and light cereal,  creosote, with hints of kelp and a little touch of iodine, Dried fruit, caramel, vanilla, bbq, sherried biscuits,  savory, roasted almonds, baked apples,

    Verdict: probably the most refined of the bunch, but pricier and lower ABV than ideal. I like it, but the Ardbeg slightly edges it.

     

    Kilchoman Sanaig

    Bottled at 46% unchill filtered natural color, partly Oloroso partly bourbon cask  3-5 years old

    Kilchoman is different from the rest and I am not sure it even has a standard expression. I chose Sanaig after carefully analyzing the different bottlings that exist and deciding to pick this particular one as it was the only one they had at the store.  The distillery is as close as you get to boutique, it only began production in June 2005, and was the first to be built on the island of Islay in 124 years and it does the hipster things like using very traditional methods.

    Color: natural

    Nose: Little peat, a bit of smoke, dried fruit and vanilla.

    Palate: Peat smoke and citrus with slightly spicy slightly sweet. Slight roughness to it but I like that

    Finish: peat smoke and you can feel the sherry cask

    From the internet: Pineapple chunks and white grapes. Hints of fresh coffee carry the earthy, subtly spicy peat. Toffee cubes. More light fruits (this time of the peach variety), with dark chocolate raisins and a whisper of red berries. Peat grows and grows, with a little black pepper too. juicy fresh rubber, fire charcoal, burnt branches juicy fresh rubber, fire charcoal, burnt branches

    Verdict: This is, as the more astute glib would guess, rather pricey, especially given the young age. I am not sure whether I should recommend this or not. It is good malt but rather pricey for such a young thing. Basically, it is if you are willing to pay some extra for the small new distillery on the block. But I do not feel cheated while drinking it.

     

    Bowmore left, Caol Ila right

    Caol Ila 12 bottled at 43%

    Color: quite light and pleasant, but not natural. Chill filtration was involved.

    Nose: herbal, grass, peaty, maybe a tad medicinal

    Taste: some smoke, some peat, vaguely salty, slightly acidic, alcohol has a slight roughness to it.

    Aftertaste: medium slightly spicy, faint peat, some vanilla

    From the internet: Vanilla pair brine tar toffee smoke ash Rubbed peppermint leaves,  damp grass, smoky. Oily, cigar leaves, smoked ham, hickory. Lemon peels at the harbor.Beautiful gentle salt spray on the coast, a smoldering fire. Beautiful honey sweetness, finest lemon sweet notes, a beautiful glow like a still burning out campfire, but without ashes, brown sugar, some thyme, of course, light salt, a little bit of white grapes,

     

    Bowmore 10 dark intense

    Bottled at 40%, chill filtered and a bunch of coloring added

    Color – dark, too dark for a 10-year-old. Dark and intense… dark due to all the coloring pour in, intense in the most meh of ways.

    Nose – starts faint but picks up fast, but for me not exactly pleasant. Some smoke but slightly disagreeable, some dry fruit

    Taste – caramel, faint peat, some sweetness

    Aftertaste – not overly complex

    From the internet: I can’t be arsed

    Verdict: Overall unimpressive for the price. I mean from this list this is the only one I would not recommend at all. it is OK and you can drink it, but at the price point, you can do a lot better. This is the kind I drink as the last drink of the night, when I want a bit of scotch, but I find drinking the good stuff is wasteful as I do not enjoy it fully.

     

    Islay Mist Delux

    This is basically a cheap blend of undetermined Islay malts of undetermined age, somewhat peaty Scotch with an overall good flavor.

    Nose: Vague smoke, herbal peat very discreet, barely there, some brine, something sweet

    Taste: Peat is there and some sweetness, but not overwhelming, smooth enough though there is a slight alcohol burn, vanilla maybe? neah.

    Aftertaste Surprisingly there is some there but no peat in it so kinda meh

    Verdict: if you want something drinkable with some peat and for a hair under 20$ Americanese Moneys it is not bad…

    Ranking:

    Ardbeg

    Lagavulin

    Kilchoman

    Laphroaig

    Caol Ila

    Islay Mist Delux

    Bowmore 10 dark intense

  • A History of The Six-gun, Part Six

    The Six-Gun as It Stands

    Today’s Market

    It’s interesting to note that, aside from a few details, the only real improvements in revolvers since the mid-20th century has been in machining techniques, metallurgy and ammunition.  The “classic” Model 25-5 Smith & Wesson made today has the same lockwork and ergonomics as my mid-Seventies version; the highly-regarded Ruger Blackhawk likewise hasn’t changed much since the old 3-screw version gave way to the newer, transfer-bar action.

    But the market sure has changed, and in the last twenty to thirty years gunmakers have responded with an explosion of new sixguns – and some five-guns.

    Concealed-Carry revolvers

    Most folks prefer autos for concealed carry guns.  I’m one of those folks, normally toting around a Glock 36 on my daily errands.  But there are plenty of good compact revolvers out there suited for concealed carry as well.  And, some of the best of them have been around for a long time.

    A typical snubbie, the Smith & Wesson 642

    The classic, of course, is the 2” barrel, .32 or .38 caliber snubbie.  These certainly aren’t target pieces; an old friend of mine once derisively commented that the standard 2” snubnose was only useful if you were in a shootout inside a crowded elevator.  But a 2” revolver can be an effective CCW piece, especially at the ranges where such confrontations actually occur.

    Snubnose revolvers tend to two categories; standard frame guns with short barrels, and small frame dedicated snubnose guns.

    An example of the first is the Ruger GP-100, K-frame Smith & Wesson Model 19 or the Colt Python, all of these being full-frame .357 Magnum guns with 2 ½” barrels.  These are fine pieces, but it seems to me that, if you’re going to carry a full-size frame gun, you may as well go with more barrel.  A 4” barrel is no harder to carry than a 2 ½” one, and the added velocity and sight radius is conducive to better shooting.

    The other side of the coin are the dedicated snubbies like the Ruger SP-101, the newer Ruger LCR, the six-shot Colt Detective Special and the five-shot Smith & Wesson 638 and 642 Airweights.  These are light, easy to hide in lightweight summer clothing, and most of the newer guns are capable of handling .38 Special +P ammo – not unlike Elmer Keith’s old “38-44” loads – if you’re willing to shoot a short, light gun with heavy loads.  If I were to choose a snubbie for concealed carry, it would be one of these in the latter category.

    One interesting little carry wheelgun is the Charter Arms Bulldog, a 2 ½” barreled powerhouse chambered for the .44 Special.  The 5-shot Bulldog is available with an open hammer, a shrouded hammer and a double-action only hammerless version.  It’s well worth checking out if you’re not too recoil-adverse and want a concealable revolver that packs a punch.

    Now the second recent trend in revolver development, one that hearkens back to the old Colt Walker, finds manufacturers going in the opposite direction altogether.

    The Behemoths

    The Smith & Wesson line of X-frame monster revolvers had their genesis at the 2002 SHOT show, when Smith & Wesson’s Handgun Product Manager Herb Belin pitched the idea of a huge-framed mega-revolver to the sales staff.  The sales staff must have liked the idea, because S&W worked with Cor-Bon on ammo, and the X-frame revolver and the .500 S&W cartridge was born.  A powerhouse it is, too, launching a 400-grain bullet at 1600 feet per second.  But it’s not a holster gun; the first model 500 weighted 73 ounces, compared to 37 for a .45 Colt Vaquero or 47 for an 8 3/8” Model 29 .44 Magnum.  The X frame was visibly heavier and longer than the N-frame guns, making this monster unsuitable for casual holster carry; the release of the model 500 saw a corresponding rush by holster makers to find a way to carry the damn thing.

    A few years later Smith & Wesson doubled down by offering the same X-frame in the .460 S&W Magnum, basically a .454 Casull on steroids.  Like the Model 500, this wasn’t really a holster gun.

    Ruger entered the game in 2003, bringing out the .480 Ruger (actually a .475 caliber) on the 53-ounce, double-action Super Redhawk.  The cartridge was a slightly attenuated version of John Linebaugh’s .475, and the beefy Redhawk frame allowed for a six-shot cylinder even with the big round.  Here was something different; a monster-caliber handgun that was more easily portable, at least more so than the X-frame Smiths.  There is even a 2” and 4” version, called the Alaskan.  Even in this trim, the huge-framed Super Redhawk is a chore to carry around in a traditional holster and slow to clear leather.  Later Ruger brought out the .480 in the single-action Super Blackhawk, which was somewhat better from the carry standpoint.

    The BRF – now this is just silly.

    But the king of the monsters may be Magnum Research’s .45-70 revolver, the aptly named BFR.  This is a perfectly ridiculous object, weighing in at from 4.7 to 5.3 pounds, overall length from 15” to 17.5”.  It’s also available in .30WCF, .460 and .500 S&W chamberings.  The question is “why?”  It’s only marginally handier to tote around than a rifle, and the same rounds in a carbine would be far easier to shoot well and deliver more velocity to boot.  The BFR packs a pretty good punch but is far too heavy and cumbersome to put into action quickly.  I’m hard-pressed to determine a reason for this piece.

    A few years back, an outfit called Century Arms made a .45-70 revolver, but the two examples I’ve handled were of such poor workmanship that I wouldn’t care to try firing one unless I pulled the trigger with a string from a safe distance.

    Monster revolvers are interesting novelties, but that’s about all I can say for them.  Further, I can’t see how most casual shooters would care to shoot them enough to develop any real proficiency.  Even the .44 Magnum is more flash and bang than some shooters care for; my son-in-law was looking to buy a .500 S&W revolver until he made a good deal on a Ruger Super Blackhawk, which he shot some and happily went back to his .357.  A sidearm is just that, a sidearm, meant to be carried all day in reasonable comfort.  I know from personal experience that my favored .45 Colt loads will lengthwise a big Iowa farm-country whitetail, and that should be enough power for most handgun work.  I’ll stick with that.  Your mileage may vary.

    And, as always, there are still some odd ducks still floating around the sixgun world.

    Oddballs

    Every time period that has seen revolvers built has seen some oddball guns, and the present day is no exception.  Nowadays the oddball contingent contains two of a kind, brothers by another mother if you will:  The Taurus Judge and the Smith & Wesson Governor, but fine examples of a solution looking around for a problem.

    Both (ugly, in my eye) guns are double-action revolvers ostensibly chambered for the .45 Colt, but with elongated cylinders enabling them to also chamber and fire 2 ½” .410 shotgun shells.  Why, I have very little idea.

    The Mateba.

    The short .410 round is of very limited use when fired from a shotgun; from a short revolver barrel, I can only see it being useful if you are shooting rats in tight quarters at very short range, or possibly for dealing with snakes.  There are slug loads for the short .410, but a standard .38 special 158-grain RNL easily outclasses them.  Buckshot?  Again, why?  Get a standard revolver, learn to shoot it well, use good quality ammo and you’ll accomplish anything that needs done.

    Another odd duck is the Mateba Auto revolver.  Yes, you read that right; an automatic revolver.  The Brits made something similar back in the early 20th century, the Webley-Fosbury automatic revolver, but the Mateba is bigger, brawnier and more powerful, being available in .44 Magnum and .454 Casull.  And unlike standard revolvers, the Mateba (like the Webley-Fosbury) uses the gun’s recoil to turn the cylinder and cock the hammer for the next shot.

    Fortunately, there’s a wide variety of traditional holster iron available.

    Traditional Holster Guns

    The standard holster gun market today is an embarrassment of riches.

    The two oldest players still in the game, Colt and Smith & Wesson, are still going strong.  Colt has focused their handgun line mostly on autos, though, and today only offers two wheelguns:  The Cobra snubbie and the excellent Single Action Army, still in the market after almost a century and a half.

    Smith & Wesson offers a much, much richer variety.  Ranging from compact snubbie carry guns to their “Classic” series that reproduces such great works as the Model 17 “K-22” Masterpiece, the original Model 27 “Registered Magnum,” Dirty Harry’s Model 29, and my own favorite Model 25.  Whatever your wheelgun needs, Smith & Wesson can likely supply something.

    You’ve all seen these before, but three of our own holster guns; a .357 and two .45 Colts.

    Ruger produces some great guns today as well.  The classic Blackhawk in original trim as well as a Bisley flat-top model and, of course, the 19th-century themed Vaquero and the magnum Super Blackhawk.  Ruger also provides their carry revolvers described above as well as the GP-100 series and the big Redhawk and even bigger Super Redhawk in a variety of trims.

    If replicas are your cup of tea, I recommend Uberti.  This Italian manufacturer produces first-rate replicas not only of Colt’s Single Action Army but also of the Smith & Wesson #3, and a wide variety of cap-and-ball replicas too; the Walker Colt, the various Colt Dragoons, the 1851 Navy and 1860 Army as well as the 1858 Remington Army.

    The wealth of modern and replica wheelgun manufacturers and models is such that the bandwidth I’m allotted won’t allow me to describe them all.  But what more fun could you have than shopping around for yourselves?  It’s a hell of a great time to be a sixgun fan.

    And Then This Happened

    The series concluded.

    Why do I like revolvers?  Well, there are several reasons.  Partly because I cut my teeth on one, the 1851 Navy Colt replica I described in Part 2.  Partly because it’s easier to handload for wheelguns, as case and overall load length and bullet configuration isn’t as critical.  Partly because revolvers run generally more powerful than autos of similar bullet diameter, at least autos of manageable size, and I spend a fair amount of time out in the boonies where toothy critters roam and concealment isn’t an issue.  Mostly, though, it’s just because I like them.  I wouldn’t surrender by 25-5 Smith for all the tea in China.

    This has been great fun to research and write.  Now that I’m done talking six-guns, I’m sort of wondering what to do next.  Something I’m fond of, to be sure; a history of lever guns?  American made double shotguns?  An in-depth bio of John Browning or Paul Mauser?  I’m not entirely sure.  Maybe I’ll just crank out a few more anecdotes of life in Allamakee County in the Seventies in the meantime.

    I guess you will all just have to wait and find out.

  • Enslaving Yeast – Brewing an All Grain Beer

    That’s it.  We’re at the end.  Today we’ll go through the steps to make a beer starting with some malted barley, some hops, water, and yeast.  I just recently brewed up a batch of my Saison, which has been tweaked to my tastes, and is fairly popular with visitors:

    Saison:Three of the four ingredients

    Yield: 5 gallons

    Grain bill (assuming 80% efficiency)
    6 lb 2-row
    4 lb Pilsner (preferably Belgian)
    1 lb Crystal 8L
    1 lb Malted wheat

    Mash at 148 F for 90 minutes

    90 minute boil with the following hop additions:

    1.5 oz Saaz (2.8% AA) at 90 minutes
    .5 oz Saaz (2.8% AA) at 20 minutes

    This should end up with an OG of ~1.050, and a FG of ~1.008 for about 5.5% ABV

    Pitch with a saison yeast (I usually use 565, but used a new one for this batch).

    Mash TunSo what’s different with All Grain versus Extract?  For All Grain beer, you’ll be starting with malted barley, and need to convert the starches in it to sugars.  This is done in the mash. You’ll need a 10 gallon (or larger) insulated (or heated) container with some manner of filtering out the grain from the wort.  This can be done with a stainless steel false bottom, which is something like a colander with smaller holes that sits on the bottom of the mash tun over the spout where you’ll be draining the wort.  Or, you can use a bag that you attach to the side of the mash tun. The bags are cheaper, easier to clean, and prevent stuck sparges. The only problem is you’ll have to lift a heavy (water + grain) bag out of the mash tun in order to clean it.

    There are two main enzymes that will break the starches into sugars, Beta Amylase and Alpha Amylase.  Now, these two enzymes have different temperature ranges that they’re most active in, for Beta Amylase, that range is 131-149°F; for Alpha Amylase, that range is 145-158°F. Anything above those temperatures will denature (break) the enzymes, and they’ll stop working.  The lower the mash temperature, and the longer, the more fermentable sugars you will get from the grain. The higher the mash temperature, the more unfermentable sugars you’ll get. Too high of a temperature (or too short a mash time), and you’ll have unconverted starch in the beer instead of sugar.

    MaltUsing a calculator, we figure out what temperature we need to heat the water up to so that when it is mixed with Mashingthe malt, it’ll be at our expected mash temperature.  This is known as the strike temperature. In this instance, my strike temperature came out to be 160 F. We then take the malt and add the hot water to it.

    During this part of the process, you’ll want a mash paddle, which is used to stir up the mash and break up any dough balls that form.  You can use a big whisk (or spoon) if you want, but stay away from the $5 cheap plastic mash paddles, they do not work all that well for batches over 1 gallon..

    Then we put the top on the mash tun and wait, stirring it every once in a while if you so desire (which will up your efficiency a bit).  So since this is a 90 minute mash, we’ll take this time to discuss efficiency. There’s two main measures of efficiency that matter to the home brewer: Brewhouse efficiency – how much of the sugars did you get to out of the malt and into the fermenter at the end of the day (80% is a good standard to reach for); Conversion efficiency – How many of the sugars did you get out of the malt.  These numbers will be different, because there’s going to be some loss in water absorbed by the grain, left in the mash tun, and left in the boil kettle at the end.

    First RunningsThird RunningsSo while the mash is going, we’ll also heat up water for sparging (rinsing more sugars off the malt).  We want this water to be hot (I usually aim for 185 F and boiling), because we want to stop the conversion process, and because we need to get all of this wort up to a boil anyway.  I do a 2 step batch sparge. So after draining the mash tun, I’ll dump hot water over the grain and drain it twice.  You can do a single batch sparge, or even a continuous sparge (where you have a pump recirculating the mash over the grain).

    All of these runnings will go into the boil kettle and brought up to a boil.  At this point, you follow the same steps as you would for an extract batch. Now you just have to clean up your mash tun, and decide what to do with the spent grain.  The grain still will have some sweetness to it, and can be used to feed livestock, dried and ground into flour, or used in its current state to make spent grain bread.

    And for sitting through all of these columns, here’s a bonus recipe:

    English Mild

    Yield: 5 Gallons
    OG: 1.034
    FG: 1.008
    ABV: ~3.3%

    60 Minute boil

    Grain bill:

    4 lb Maris Otter
    1 lb Crystal 90 L
    1 lb Crystal 30 L
    1 lb Carapils

    Mash at 150 for 90 minutes.

    Hops:

    1 oz East Kent Golding (7.2% AA) at 60 minutes

    Ferment with a Dry English Yeast (I use WLP007 for this one)