Nick Williams

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since Sep 19, 2012
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Billings, MT
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Recent posts by Nick Williams

In certain localities (eastern Tennessee in particular is the one I'm aware of), structures were taxed on their footprint, so the cantilever barn was born. Large hayloft (which is what that door is for), storage space on the ground floor for tools, large overhang to keep animals dry, but teeensy little taxable footprint.

Not sure if that's the same intention of this particular barn, but it has precedent...
3 weeks ago
I'd probably bolt it down myself, but looking at the product review photos, looks like there's plenty of folks that didn't.

Could take the middle ground and put a couple hundred pounds on the baseplate? Couple sandbags or that sort of thing...
3 weeks ago
Do you get any water out at all?


Is there a foot valve, or are you relying on the check valve to maintain prime?
2 months ago

Joshua Frank wrote:

Nick Williams wrote:That's generally considered achieved at about 250 F.



I don't have a pressure cooker, but I do have an InstantPot, which is said to hit 10 to 12 psi above sea level pressure and reach 239°F to 245°F.

Would it be sufficient, do you think, to leave it at that temperature for 90 minutes or so?


Yeah, that will do it.
5 months ago

Joshua Frank wrote:

Nick Williams wrote:you'll want to STERILIZE, not just pasteurize



Do you have any guidance on the difference here? Is it just a matter of hotter or longer in the pressure cooker, or some essentially different procedure?



Basically, pasteurization kills most live organisms, weakens the rest, and doesn't do anything to most spores. Need 167 F for a sustained period (like a couple hours) to prepare substrate. That's fine for low nutrient density substrates and aggressive mycelium, because bacteria (for instance) digests cellulose a LOT slower than say... oyster mushrooms, so the mushroom mycelium can outcompete any contaminants.

When you have something like grains, or flours, there's a lot of starches and sugars that are easily digestible by your competing microorganisms, so you need to sterilize (i.e. kill EVERYTING, including spores) the media. That's generally considered achieved at about 250 F.
5 months ago
The "PF Tek" for growing "special" mushrooms uses brown rice flour on vermiculite as a growing media, 2 parts vermiculite, 1 part flour, 1 part water, mixed and then sterilized.

That's... kind of a specialized case though. I think you'd need to put it on some sort of bulky, less nutritive media, maybe wood chips or sawdust, and you'll want to STERILIZE, not just pasteurize, as the tiniest contamination will rip through the highly nutritious flour, and even then, you'd want a very aggressive mushroom like oysters.
5 months ago
Rather than salt, drill holes and fill with saltpeter/stump remover. Will kill and speed the decomposition of the stump.
1 year ago
Worth an experiment I suppose, but my suspicion is that even with a reed bed and secondary treatment, you'll have too many surfactants in the water for healthy aquatic life. Definitely need to be EXTREMELY sparing and selective with soaps.
1 year ago
If you've got room in front, I'd probably go for slide-out shelves myself. Love me some extra storage space...
1 year ago
Well, back of the envelope, hard red spring wheat is 13ish percent protein (can be higher, but for conservatism). This is the highest protein of the wheats, and about 75% of the protein is gluten. Call the yield 45 bushels per acre, or 2700 lbs.

2700*.13*.75 = 263 lbs of gluten per acre. How feasible it is to get that yield on a homestead scale, I'm doubtful, but there's an order of magnitude for you.