Kyle_in_Tex
Super Star Member
ArlyA, I sure like all the nice wood in your camp house cabin. Even the table is heavy duty logs.
Hope you all have a blessed day.
Hope you all have a blessed day.
We have two: One is just about the cutest Boston terrier anyone has ever seen, and entertaining as hell when you're in the mood for it, but usually a PITA who wants constant entertainment. The other is a French bulldog that we rescued from an Amish breeder who was keeping her locked up 24/7 in an outdoor rabbit hutch, who is not much to look at, but probably the sweetest gentle soul of a dog that I've ever had the pleasure to own.I'm smiling just reading about your happy dogs. Thanks!
Rswyan
Awhile back you mentioned freezing squash. Any effect? Such as the breakdown where the water is released when thawing?
Adding a storage tank to your well would seem to be a reasonable, cost effective solution.
Look into availability of quality poly tanks. Sadly their prices have soared over the years, but great longevity.
I would plumb so the tank stays full and house feeds directly from tank only. RNG did a similar at his old place as I recall.
I added a UV bulb where the water leaves my pressure tank in the house.Not planning on freezing any pumpkin or winter squash whole or even in chunks. All of that will get baked and run through the food processor to turn it into puree. Kinda like pumpkin pie filling ... only a bit thinner. That will get used for baking (pie, bread) or soups.
On the summer squash, I think we blanched some of that (slices mainly) before bagging and freezing it. Started skipping that step primarily due to how we use it: typically it gets sauteed with onions and maybe some peppers.
On the summer squash we shredded it mainly would get used for baking so probably not issue there either ?
Yeah ... seems like it could be. And it could largely be done as a "roll my own" solution ... potentially saving the labor cost of having a contractor install it.
Will do ... thanks ! ...
Right ...
A couple of issues I need to research further, as I have some concerns:
1. Potential flooding in the basement. A good quality tank and float switch would hopefully eliminate those.
2. Sanition: Storing water inside would probably raise the cold water temp.
The growth range temp-wise for Legionella bacteria is 77F to 108F. They can survive at 118F to 122F but don't actively multiply and below 68F they can survive, but are dormant.
That was partly the reason for wanting to install a tempering valve on the hot water supply: to be able to run the hot water heater higher than 120F but reduce the risk of scalding by lowering the actual temperature to the fixtures to 120F or slightly less.
The other benefit of course is a larger effective supply of hot water.