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Type: Posts; User: ecolbeck

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    We tapped yesterday (Sunday 24th). Good strong...

    We tapped yesterday (Sunday 24th). Good strong run. Hoping for another strong run today before the warm weather blows in midweek and then it freezes up for the weekend.
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    I would think about the following: 1. Lose...

    I would think about the following:

    1. Lose the damper. You want to run your rig at, or close to, full throttle. Dampers are for wood stoves that lack air control and want to slow down the fire...
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    Pretty sure its 2 inches horizontally and 6...

    Pretty sure its 2 inches horizontally and 6 inches vertically. Stained wood in maple that has been cut and milled shows why.
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    View Post

    I seem to recall that for buckets it is 2” over and 6” up or down from previous tap hole.
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    Back of the envelop calculations suggest that...

    Back of the envelop calculations suggest that you are spot on. You concentrated your sugar percent by a factor of four-ish and diminished the amount you have to boil by a factor of four-ish.
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    1 and 2. I think that given your situation...

    1 and 2. I think that given your situation you’ve made the best compromise you can. Although it’s not ideal, I don’t think the channels have to boil equally as long as your draw off channel...
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    I would think the benefits far outweigh the...

    I would think the benefits far outweigh the potential risks. I assume that you could smell pee in a bag if that unfortunate event occurs. I doubt that somebody is more likely to poison a sap bag...
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    How much power could you reasonably expect to...

    How much power could you reasonably expect to generate? The ones I've seen will run a tiny fan and that's it.
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    I would guess that without a blower you are doing...

    I would guess that without a blower you are doing pretty good, but that's just a guess.
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    What are you getting currently for a evaporation...

    What are you getting currently for a evaporation rate?
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    Its possible that a 1" gap under the pan is too...

    Its possible that a 1" gap under the pan is too narrow. The area of the opening should be approximately equivalent to the 6" stack area.

    I think that the exhaust opening size is irrelevant.
    ...
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    My ideas are: 1. Fire isn’t hot enough. Your...

    My ideas are:

    1. Fire isn’t hot enough. Your previous post mentioned stack temp of 500 degrees. See if you can crank it to 900. Make sure your wood is well dried, etc.
    2. Based on your...
  13. A sweetened pan tends to get slushy rather than...

    A sweetened pan tends to get slushy rather than freeze solid. I assume you have a valve on your draw off as well? It would be subject to the same temps and I don’t think they are problematic.
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    White vinegar is an easy way to clean pans. I...

    White vinegar is an easy way to clean pans. I wouldn’t work much about the scum until you do a final cleaning at the end of the season.
  15. A sweetened pan should be treated like any...

    A sweetened pan should be treated like any perishable food. If it is kept “refrigerated” close to 32 degrees, then it will likely keep for a week. If temps are likely to be much above that, then a...
  16. I covered my door insulation (blanket) with a...

    I covered my door insulation (blanket) with a piece of sheet stainless bolted to the door. It has lasted several seasons and seems like it should last quite a few more.
  17. I agree with FEB that you definitely need a ramp...

    I agree with FEB that you definitely need a ramp (assuming you don’t have one already). I think 18 is fine for spacing depending on how much wood you are stuffing in there. If there is a lot of...
  18. Just to clarify, the title of your post is about...

    Just to clarify, the title of your post is about sap but the content sounds like you are filtering finished syrup off of your evaporator? If the latter is true, then the sludge you encountering is...
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    I use a coffee urn for bottling. I took it apart...

    I use a coffee urn for bottling. I took it apart and disabled the main element so only the keep warm element operates. I hot filter straight into it and then bottle immediately.
  20. I have an RO bucket and I haven't bothered with a...

    I have an RO bucket and I haven't bothered with a pressure gauge although it might be nice to have. I just tune it so the permeate and concentrate outputs are roughly equal.

    The one extra...
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    Math correction (nerd alert). There was an extra...

    Math correction (nerd alert). There was an extra 2 in the formula.
    Area of a circle is pi * r^2
    For an 8” pipe the radius is 4.
    Therefor area is pi * 4^2 = 16*pi = 50ish square inches. ...
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    Looks like you might have a damper installed on...

    Looks like you might have a damper installed on the stack? I would remove that. There shouldn't be any flue restrictions. Hope this helps. Be sure to post how it goes.
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    Running the evaporator with the door open will...

    Running the evaporator with the door open will definitely slow down the boil. Cold air should only enter directly under the fire. Raising up the front plate so that air can enter underneath could...
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    Two things come to mind 1. Where is the air...

    Two things come to mind
    1. Where is the air intake? Ideally air would come in under the grates.
    2. How much space is there between the ramp and the bottom of the pans? The space should be...
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    You are correct. Increase the height of the ramp...

    You are correct. Increase the height of the ramp so that its closer to the bottom of the pan. Probably a couple of inches would suffice.
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