Double-wall water bottles

On Tuesday, July 11, 2017 at 7:30:27 PM UTC-4, wrote:
right. nice road but 3 sand skims in 2 miles.....a road with sand skims.

I did not read the material only appreciated the effort but why would CalDOT tellus the sealing wax surfaces with real slippery stuff preventing wear ?

I bet no or the material has sluiced off to a different website with commercial ties obscuring the stuff with commercial names

common commercial asphalts are tacky.

CAls are clearly not tacky

something to look for in Westlaw

forgot the links


https://www.google.com/search?q=yose...=1499818248661
goo.gl/mze3N4

On Tue, 11 Jul 2017 07:29:41 -0700, Joerg
wrote:

On 2017-07-10 19:54, John B. wrote:
On Mon, 10 Jul 2017 07:50:49 -0700, Joerg
wrote:

On 2017-07-09 18:52, John B. wrote:
On Sun, 09 Jul 2017 09:30:49 -0700, Joerg
wrote:

On 2017-07-08 19:24, John B. wrote:
On Sat, 08 Jul 2017 08:00:14 -0700, Joerg
wrote:

On 2017-07-07 20:57, John B. wrote:

[...]

And, based on my own experience (and his) it is not climate
controlled, it is temperature controlled.


Correct, although you should make sure the humidity doesn't get out of
hand which would make your fermentation chambers moldy. Mold is not a
good thing with beer. My chamber sometimes wants to go north of 80%.
Especially if you make a heavy Belgian. Then you also should vent the
CO2 because there'll be lots of it. You must also have blow-off
equipment in there if you make Abbey Ales (I like those).

But CO2 can be vented by an "air trap" during fermentation. Or at
least wine makers do.


So do I. However, it must also get out of the chamber itself and in my
case that is a sturdy stainless deal. No matter, I just open the door
once in a while.

Wine makers also maintain temperature levels to avoid overly fast
fermentation. Usually by putting the fermentation vessels in an air
conditioned, or heated, room.


Mostly a cellar will suffice for wine.

Usually. I once read an article about a European (maybe Spanish)
vintner who said that the caverns and tunnels where he aged his wines
were a great advantage as the temperature there remained about the
same there all year.


I wonder what the guys from our community serrvices district would say
if there was a loud *KABOOM* every 15 minutes and a lot of potentially
asbestos-laden smoke wafting off. "What do you think you are doing
here?" ... "Building a cavern for my suds, Sir".

[...]


Years ago I had a high school friend who started making "home brew"
apparently as a hobby as he had a decent job and could certainly pay
for his beer.

In any event his wife was strongly against it as she said that the
bottles blowing up under the bed caused an awful mess :-)
--
Cheers,

John B.