Thursday 18 April 2019
Wednesday 10 April 2019
Friday 5 April 2019
Wednesday 3 April 2019
Building a Raised Bed
We’ve just taken delivery of a few sacks of barley, oats and wheat seed for our latest brewing experiments. Lucky old us*. And to contain our grassy stash, we’ll be building a lovely new raised bed down on the allotment. But how do you make raised beds, we hear you ask?
It’s easy. Read on, green-fingered friends, read on…
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Raised bed gardening is an advantageous way of growing plants. The general idea is that plants grown in a deep container that sits on the earth will be insulated from the chill of the ground, retaining warmth for longer, thus creating favourable growing conditions. It’s a technique bourn from traditional permaculture methods designed to maximise cropping; plants are also sown closer together in raised bed gardening, helping create a tight canopy to inhibit weeds, and it also means you are not reliant on the native soil in your garden. In theory you could build and fill a bed for plants that thrive in alkaline soil, and construct a separate bed for those that prefer to nestle down in soil more acidic.
For those less adept at DIY, raised beds can be bought in kit form, with a minimal amount of construction required before you are up, running and ready to plant. For those that like to get stuck into a rewarding garden project, there are three main construction types to consider…
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Wooden Raised Beds
Advantages: Easy to build. Cheap(ish).
Disadvantages: Slugs will like to hang out in the damp, woody corners. Wood rots – You might need to replace the panels after a few years service.
How to build
- Choose your wood carefully. Pressure treated wood, although made to prevent premature rotting, has its concerns. Back in the old days, chemicals used in the pressure treating process contain chromated copper arsenate (CCA) which uses arsenic – not the kind of chemical you want leaking all over your spuds. Fortunately, most modern PPT treatment uses Tanalith E, an organic based preservative which is safe to use and will retail your organic vegetable status – if that is important factor in your gardening. Old Scaffolding boards are a good choice, and another cheap option would be getting hold of a few pallets to break down. Garden centres are a good source of palettes – ask nicely and they might let you have a couple to take home. Steer clear of any blue ones though – these are hire pallets and unless you want a hefty fine landing on your doorstep, they shouldn’t be touched, let alone set upon with a hammer and saw.
- Use square retaining stakes for each corner, and for maximum stability, every metre. Hammer the stakes into the ground to a depth of around 25 cm.
- Fix your wooden panels to the retaining stakes. Screws will last longer and make things easier if you want to deconstruct your work, but nails are the quickest option. Whatever you choose, make sure they are galvanised for maximum corrosion protection.
- Don’t forget the spirit level! Keep checking your levels as you go.
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Brick walled raised beds
Advantages: Built to last – bricks won’t rot.
Disadvantages: Time consuming and costly to make. You’ll need a bit of basic brickworking skill to construct a brick bed.
How to build
- Mark out the designated area using stakes and string.
- For a strong and stable bed wall, put down a hardcore base approx. 10 cm deep before laying your bricks.
- If you plan to construct your brick raised bed on concrete or an existing patio, leave the odd gap between brick joints to provide drainage. Cover the holes with mesh to stop them clogging.
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Sleeper raised bed
Advantages: Looks the biz. Will last for years.
Disadvantages: Sleepers can be expensive to purchase and can potentially leak undesirable chemicals into your soil.
How to build
- Choose your sleepers carefully – old railway sleepers may look lovely and rustic, but will most likely have been treated with tar and creosote which will seep into your soil in warm weather. Pay a visit to your local garden timber yard, who will be able to advise. Look out for new, softwood sleepers that have been treated with eco-friendly preservatives. Softwood sleepers are also a lot lighter, making them easier to lug around the garden.
- Ensure the ground you intend to build on is firm and level.
- Overlap the sleepers like brickwork if you are building a bed more than two sleeper levels high.
- Fix in position by hammering metal rods into the ground, either side of the sleeper walls.
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Filling your raised bed
To aid drainage, first lay an 8 cm layer of gravel or stones, on top of which lay a weed inhibiting membrane. Fill your bed with topsoil. If you can, avoid filling with soil sourced from elsewhere in the garden to prevent any weed contamination. Remember to add a generous amount of well rotten manure, and dig over the area thoroughly before planting.
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- But unlucky for our allotment neighbours, who will be cursing our wandering seed when it makes its way into their soil beds, borne on stiff breeze and avian beak.
This post contains a sponsored link
The post Building a Raised Bed appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/04/building-a-raised-bed%ef%bb%bf/
Monday 1 April 2019
Big Brand Global Lager. Is it any good?
We say it often: we’re living in a golden age of beer. Choice and quality has never been so high and it feels as if the whole world has suddenly cottoned on to the magic of beer. One reason often cited by the craft beer innovators for starting up breweries was as a reaction to the blandness of beers on offer at the time – and in most instances these would likely be the kind of global big brand lagers that dominate the sales charts.
We rarely drank these lagers before the craft beer boom, and resort to them even less now there’s more choice, but have they been harshly treated? Along with the rise in quality beers, has there also been a rise in beer snobbery, with those world lagers at the receiving end of unfair criticism?
Along with an increasing array of imported craft beers, big brand lagers from far flung places are also being made more readily available to UK consumers. To find out if any of them are worth flinging your earned cash at, we’ve decided to taste test a collection of boozes from five different countries.
Seeing as it’s the Germans who historically kicked off this global lager passion (familiar names including Anheuser, Busch, Pabst, Coors and Miller were German migrants who set up breweries in America and went on to conquer the world) we’ve also included a traditional German pils in our taste test as a ‘control’. We’ve worked with Krombacher quite a lot over the past year so it’s their pils that we’ve used for taste test purposes.
Krombacher Pils is smooth and malty with a distinctively Germanic spicy and grassy hop bitterness. It’s quite soft and bready, a touch sweeter than other pils, and the light hopping helps to crisp it up at the finish. We like it as a daytime sipper and it goes especially well with vegetable dishes or a Sunday roast chicken – there’s enough flavour to make it worthy of a place on your dinner table, but it will never overpower those more delicately flavoured dishes.
So with the German control safely guzzled it’s time to check out five more big brand lagers. In drinking order…
Quilmes, 4.9%
Country: Argentina
We first tried this Argentinian import while researching beers to represent each country at the World Cup and, though not a world beater, it certainly did the job of providing refreshing boozeiness while watching football. It has sweet malt flavours common to lots of mass produced lagers with only light hopping at the finish. Nothing overtly nasty to report and an acceptable fridge beer for when your main focus is on the tv sporting action.
Windhoek Lager, 4%
Country: Namibia
There’s very little wrong with this. You could make a strong case for it being bland but not everyone wants full flavour all of the time. It’s close to Krombacher in its initial sweet grainy flavour and it has a noticeable bitterness that edges towards grassy. The high carbonation suits its light, crisp body and at 4% it’s the kind of lager you would want to neck to see off a sweat.
Molson Canadian, 5%
Country: Canada
This really is a bland beer that has somehow managed to suck flavour from the grain and hops to leave behind a thin, dry drink with a light fizz and a bit of sweetness. Despite those criticisms it’s far from horrible (there are a lot worse out there) and we can see the appeal. It fills a gap between beer and water, and if it were the only thing on offer at a bar we would stick with it for a few pints.
Chang Classic, 5%
Country: Thailand
Something in our memory banks suggested this tasted great when drinking it in the hot and humid streets of Bangkok but when we got back home it became one to avoid. However, it has been a long time since we last drank any. Trying it now we notice how different it is from the other beers, with very little bitter hopping, an almost vinous homemade wine tang to the body and some sharper lemony notes prodding the palate. Rice is among the ingredients, which is partly responsible for this change in feel and flavour, and is a reason the purists will criticise it. Treat it as a different kind of product than a regular lager and it becomes a more acceptable drink, albeit one we would only want to experience in a hot and humid Bangkok setting.
Kirin Ichiban, 4.6%
Country: Japan
We assumed this beer was flown in from Japan but it’s brewed under licence in Wolverhampton by Marstons. Weaker, paler, lighter and fizzier than Chang it also has a bit of peppery Germanic hopping at the finish. A basic lager but no complaints from us.
Verdict
With the exception of Krombacher, none of these are the kind of beers we would choose to drink that often, but it has been a fun exercise comparing lagers from around the world and picking out a favourite. Even the most committed Big-Brand-Lager-Refuser probably has at least one they don’t mind drinking (call it a ‘guilty pleasure’ if you like) and of the five we tried it’s Namibia’s Windhoek that is our top pick. Heck, we might even get a case in for the fridge – with summer approaching everyone needs a quick and simple thirst quencher to fall back on.
This is sponsored post.
The post Big Brand Global Lager. Is it any good? appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/04/big-brand-global-lager-review-molson-windhoek-quilmes-chang-kirin-ichiban/
Thursday 14 March 2019
Wednesday 13 March 2019
Rum renaissance: five rum facts (and six rums you should try)
Rum is a spirit on the rise. Far from being a tipple only enjoyed by salty sea dogs and Cuban bartenders, it is now being appreciated by a new generation of drinkers keen to flex their taste buds in new directions. From mature sipping rums, to bright cocktail classics and unique flavours from far flung islands, rum’s diversity is its main strength. To celebrate rum’s renaissance we’ve unearthed five fantastic facts…
Light & Dark
As rum is made all over the world, using different raw ingredients, the rules as to what constitutes a rum are varied and confusing. Most are produced in the Caribbean or Central America and broadly fall into three national influences: English-style rums from the English speaking Caribbean islands tend to be dark, molasses based spirits; Spanish-style rums, from Spanish speaking countries, are known as ‘Ron’ and usually lighter in style; while French speaking countries have a ‘French (or ‘Rhum) Agricole’ style which are produced from sugar cane juice.
The colour of the rums is down to ageing and filtering. White, light or silver rums will have spent a shorter time in casks and are often charcoal-filtered to remove colour. Some golden rums then have caramel added to give them their colour. Aged rums gain their deeper tones from a longer time spent in the barrels, while dark rums will be produced from caramelised molasses and aged in charred barrels for extra depth of flavour and colour.
Strong & Stronger
While most rums are bottled at around 40% ABV, there’s one category of rum that is considerably stronger: Navy Rum. Its bottling strength of 57% ABV is a nod to the minimum alcohol level required of the Royal Navy for sailors to ‘splice the mainbrace.’* Wet gunpowder from booze spillage was a potential problem for naval vessels and 57% was the strength at which the explosive substance would still ignite if it came into contact with rum. The booze was tested by mixing a bit of gunpowder with rum and lighting it – if it went up in flame then it was ‘proof’ of alcohol (hence 57% being referred to as 100% English Proof).
Rum & Coke
Rum is, of course, a vital booze for anyone who likes to dabble with the art of cocktail making, and rum & coke is one of the popular cocktails around, due to ease of making and effectiveness. It began in Cuba around a century ago where it’s known as the Cuba Libra and uses the local light rum, served with or without a squirt and slice of lime. From Cuba it spread to America, then the rest of the world, where many variations have sprung that use rums of all distinctions. To make the classic version mix 120ml coca cola (no other coke will do), 50ml white Cuban rum and 10ml fresh lime juice in a highball glass filled with ice. Top with a wedge of lime. Dream of sunshine.
Dark & Stormy
Another popular rum-based cocktail is the Dark ‘n’ Stormy which is a combination of dark rum and (stormy) ginger beer, served in a tall glass with ice and a slice of lime. For a proper Dark ‘n’ Stormy the rum should be Gosling Brothers Black Seal – the company lays claim to the creation of the original cocktail in Bermuda and has trademarked the Dark ‘n’ Stormy name. They’ve even packaged up pre-made cocktails in their own Dark ‘n’ Stormy cans.
Rum & Raisin
Dark rum is one of the best drinks to have hanging around the kitchen. Not only is it great for a quick cocktail fix but it’s also a useful ingredient for cooking where its sweet, rich and boozy characteristics can pep up a plethora of puddings and sauces. Its most famous partner in recipe books is the raisin, first combined in ice creams by Sicilians, and since used in cakes, fudge, chocolate and other sweet confections.
Five rums to try
Aged rum for sipping
El Dorado 15, 43%
Country of production: Guyana
El Dorado produce a range of award winning rich, fruity and spicy aged dark rums. The five year old is a bargain; 15 is exceptional and great value; or for money-no-object options they have even older rums.
Dark rum for cocktails
Goslings Black Seal, 40%
Country of production: Bermuda
The main player in a Dark ‘n’ Stormy, it’s sweet and treacly with burnt orange and caramel flavours.
Light rum for cocktails
Havana Club 3
Country of production: Cuba
Smooth and light with traces of vanilla, almond and oak it’s the ideal choice for mojitos and more.
Navy rum
Wood’s Old Navy Rum, 57%
Country of production: Guyana
For the ultimate winter-chill-buster this is surprisingly smooth with flavours of toffee and cracked pepper.
Rhum Agricole
Rhum Clément Vieux Select Barrel, 40%
Country of production: Martinique
A very different style from more familiar rums, this comes with grassy, herby notes alongside some light fruit and spices.
Flavoured Rum
Tiki Lovers Pineapple Rum, 45%
Country of production: A blend of various Caribbean rums
Rums suit flavourings better than most spirits, particularly if they’re enhanced with tropical additions like the sweet, fruity juice of pineapple in the cheerful tipple.
*This nautical phrase means to partake in an extra ration of rum or grog – splicing (repair) a mainbrace (the rope used to support the mast of a sailing vessel) was a tough task so the successful repairman was rewarded with an extra helping of booze
This is a sponsored post
The post Rum renaissance: five rum facts (and six rums you should try) appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/03/rum-renaissance-five-rum-facts-dorado-goslings-rhum-clement-havana-club-woods-navy/
Monday 11 March 2019
How to season wood
February, eh? What a scorcher! We spent the latter half of the month prancing around in shorts, waving at early emerging butterflies and sniffing the sweet scent of early spring*. As we now creep into March, the weather has gone back to being a bit parky, and our thoughts waft back to this time last year when we had to wade through chest high drifts of snow on the way to the Co-op to fight someone for a pint of semi-skimmed.
Winter often has a sting in its tail, and a rerun of last year’s ‘Beast from the East’ would certainly curtail our short-flouncing fun, not to mention being rather problematic for my hungry wood burner, should it need to be called back into action. Having coveted Nick’s wood store for the last year or so, I managed to bag my own –courtesy of Bentley Tools – and busied myself during the winter months by stuffing it with choice logs foraged locally**. My wood stash took a bit of a bashing over Christmas due to frivolous burning brought on by the dark evenings and cold, moaning relatives, and as you can see by the photos above, my store is in desperate need of replenishment.
Anyone with a log burning stove will likely have had the temptation to round up any old bits of timber they can get hold of and chuck them on the flames: from trees lopped in your own garden, to fallen branches from the surrounding land or even tired old bits of furniture, but to get the best out of a wood burner (and to protect your chimney from sooty deposits), you really need to feed it with seasoned wood.
How to season wood
Seasoning wood is the process of leaving chopped bits of timber to naturally reduce their moisture content until they’re ready to burn. Most wood has between 30% to 45% moisture which should be reduced to 20% to 25%. If you’re chopping a tree for seasoning then winter is the best time to do this as it’ll be in its dormant period with no sap rising, giving you a better starting point to begin.
Chop the wood into fire-ready pieces (smaller lumps dry quicker than big lumps) and make sure it’s stacked in a way that air can circulate throughout. Hence, the open, slatted sides of a wood store. If you’re lucky, depending on tree time and drying conditions, your winter-chopped wood could be ready for the fire in the following winter, but in most conditions it’s worth leaving it for at least 18 to 24 months if you can.
If you can’t get your hands on seasoned wood, then look for fir – it’s a wood that burns better than most while still green. Fir has a high resin content which will cause spitting and crackling when flung on a fire, but it will generate an instant, high level of heat. For this reason, it’s an excellent choice to use as kindling.
But what kind of wood would a wood burner burn if a wood burner could burn wood? Here’s six of the best to feed your fire.
The best wood to burn
Ash
Ash is considered one of the best woods to fling on your fire. It’s one of the few woods that can be burnt green (unseasoned) and produces a strong, steady flame with excellent heat output.
Beech
Seasoned beech is another popular flaming beauty. It gives off a nice feisty flame and churns out decent heat. If you can, give it at least two years seasoning before burning.
Apple
Keep hold of those apple tree prunings – when dry apple wood it burns nice and slowly and gives off a pleasant aroma.
Hawthorn
Another good burning wood that is well suited to stoves. We also like hawthorn berries...
Oak
Oak takes the longest to season – ideally it should be left for a minimum of two years – but if you’re after a nice, slow burn, oak is the one to go for.
Birch
Gives off great heat and a pleasant aroma, but it burns relatively quickly, so mix it with slower burning wood. It can be burnt unseasoned if you choose to do so, but be aware that birch wood can be quite sappy which will cause sooty deposits in your flue. For a birch-ey bonus, peel off the barch and use it as a firelighter.
And three to avoid…
Laburnum
Burning laburnum will create toxic gas. See also: Yew. Avoid.
Willow
Smells like dog shite when burning – an aroma guaranteed to spoil the cosiest of fireside gatherings.
Driftwood
A beachcombers stash of salt saturated wood can release toxic chemicals when burnt. Best save this timber for making rustic signs and flogging on Etsy for £££s
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Charles Bentley wood store available from BuyDirect4U for £99
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* Whilst try to ignore the elephant in the room – the elephant being irreversible climate change and impending global catastrophe.
** Taken from my neighbours supply, under the cover of darkness.
The post How to season wood appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/03/how-to-season-wood/
Thursday 28 February 2019
5 Reasons To Hire a Forklift For Your Home Project
Whether you’re revamping your downstairs bathroom, or constructing an outbuilding from scratch – hiring a forklift can boost the efficiency of your project. From saving you money and time, to doing the heavy lifting when manual labourers are struggling, there are a few key reasons why you should consider hiring a forklift for your home endeavour.
Fixed monthly costs
Bigger projects may need lots of heavy lifting, and the most cost-efficient way to approach a project is through hiring a forklift, rather than employing lots of manual labourers. When you hire a forklift, you pay only fixed monthly costs and will not be surprised with any sudden repair or maintenance bills – your forklift hire company will cover any problems the moment they arise without you needing to fork out. This payment plan allows for greater flexibility and cost-efficiency in the long run, particularly in regards to short-term hire.
Time-efficiency
Forklifts can not only save you money, but also time. The ease of movement and lifting that these machines bring to your project can save a lot of time and effort, and also potentially prevent injury from workers overstretching themselves. Consequently, hiring a forklift can also enhance the time-efficiency of your project.
Regular maintenance and servicing
Hiring from a forklift specialist means that you can rest assured that your hired machine will have undergone regular maintenance and servicing to ensure optimal performance and quality before you receive it. What’s more, if your forklift experiences issues mid-project, a professional can attend to the problem and offer a resolution – this comes from the specialists’ in-depth knowledge of all the makes and models they supply.
Flexibility
Different aspects of your project may require different machine capabilities – the good news is that machines can be easily swapped or upgraded when using a professional company, such as East Midlands Forklifts. This gives you total flexibility and reassurance in the knowledge that you can access the right forklift at the right time. Very often, different lease periods can also be agreed to adapt to your project’s schedule.
Can handle large projects
Forklifts are designed to tackle big projects and heavy weights and are most often seen on large construction sites or in warehouses. However, they can also prove useful on home construction projects too, such as home renovations, landscaping projects, construction of outbuildings, or extensions. No matter how ambitious your project, forklifts can handle it. Simply get in touch with a specialist who can advise on exactly the right make and model for your needs.
East Midlands Forklifts are a leading authority on forklifts in their area, specialising in the supply, repair and maintenance of a wide range of trusted makes and models.
The post 5 Reasons To Hire a Forklift For Your Home Project appeared first on UK Home Improvement Blog.
from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/5-reasons-to-hire-a-forklift-for-your-home-project/
Tuesday 26 February 2019
What is the Best Type of Roof for Solar Panels?
Solar panels are a great way of making our homes more eco-friendly and sustainable. They can generate clean energy to cut down on bills and reduce our overall carbon footprint, but do you need a particular type of roof to install solar panels?
In this article, we’re looking at what factors might make some roofs more suitable than others for effective solar panel installation.
Key factors
There are some notable key factors which will influence your suitability for solar panels. These include:
- Ownership of the roof
- The direction your roof faces
- Age of the roof
- Material of the roof
- Roof size
More factors will likely come into play, but for the most part, these are the most decisive and easiest to consider. Let’s look at how these might affect your decision.
Ownership
If you’re in a rental property, you’ll need to obtain the owner’s permission before making significant structural changes — such as the addition of solar panels. If you’re the sole owner of the roof, then you’re okay to proceed.
Roof orientation
In the UK, a south-facing roof is a prime candidate for solar panels, as it will maximise the amount of solar energy you can generate. If your roof is north facing, then solar panels won’t be worth installing — although ground-mounted options could provide an alternative.
If your roof is east or west facing, then you’ll still be able to benefit from the power of solar panels. In fact, east/west-facing solar panels provide a better distribution of energy overall. This is because, when most people install south-facing panels, demand peaks at around midday and the grid can find it difficult to cope. By opting for east/west-facing panels, you can still generate an impressive amount of energy while also reducing demand on the grid.
Age of the roof
When planning your panel installation, you need to think about the age and lifespan of your roof. Ideally, you’ll want to install your panels on a roof that’s in good condition and has more than a couple of decades’ life left to give. It might be that you’ll need to make sweeping repairs or even a full replacement if you have an older, traditional roofing system — such as slate or asphalt.
If you have a metal roof, then you’re already in a strong position. With their long-lasting lifespan and durability, a metal roof will likely outlast your solar panels.
This is a key element to think about if you’re planning to build a new roof alongside your solar array; you’ll want to install a roofing system that will outlive your panels. Metal roofing is an ideal choice for this type of installation.
Size of the roof
The bigger your roof, the more panels you can install and the more energy you can produce. In domestic terms, the roof space of a small terraced house is definitely on the small side, and likely won’t be worth having panels installed. A three-bed semi-detached house, however, is a much healthier proposition.
When you think of size, you also need to factor in the ease of installation. Standing seam metal roofs offer a clean and easy installation surface for solar panels, without needing to drill any holes. This allows you to maximise space and create an unimpeded installation that draws as much energy as your roof size allows.
Finally, you’ll also need to take into account any obstacles on the roof — chimneys, vents etc. — as well as ensuring you have enough internal space for the string inverter.
Material of the roof
While solar panels can be installed on a range of roofing materials, an ideal choice would be a standing seam metal roof. As mentioned above, age and condition of the roof is important and this is intrinsically linked with the material. A metal roof is a sturdy and efficient platform for solar panels, and one that will last for many years to come without needing to be repaired or replaced.
Standing seam roofs also make it easy to install solar panels without any kind of restructuring or additional work, and some solar panel installers have dedicated metal roofing rails to accommodate simple installation on these kinds of roofs. If you have a metal roof — or are thinking of installing one — it’s the ideal companion for solar panels.
The post What is the Best Type of Roof for Solar Panels? appeared first on UK Home Improvement Blog.
from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/what-is-the-best-type-of-roof-for-solar-panels/
Friday 15 February 2019
Thursday 14 February 2019
How to Add Value to Your Home
With the housing market looking extremely unpredictable thanks to Brexit, it’s unlikely that many buyers or sellers are going to put much stock in spikes and dips until the dust settles. That said, if you want to squeeze as much value out of your home when the time comes, then these tips are for you.
Kerb appeal
When people talk about adding value to domestic properties, the term ‘kerb appeal’ gets thrown around a lot. What is kerb appeal, you ask? Well, put simply, kerb appeal is how attractive your home looks from the street. Everyone knows just how important first impressions are and boosting your home’s kerb appeal is all about capitalising on them.
There are numerous ways in which you can boost your home’s kerb appeal, here are some popular ones:
- A new front door is an excellent way to smarten up the front of your home, particularly if you go for a nice composite one. And, if that seems like a daunting task, even installing a nice new brushed aluminium door handle will improve the first impression your home gives.
- Freshening up the front of your home with a lick of paint is a surefire way to make your house look more appealing to passersby. You don’t necessarily need to worry about the other sides – unless the contrast is glaringly obvious, that is.
- Clean up any clutter on the drive. This is a very quick win for anyone looking to boost their home’s kerb appeal. Whether you need to tidy up some renegade toys or your drive needs a quick sweep – this one’s a no-brainer!
New windows
If you’re looking to improve the look of your home as well as its thermal efficiency, then some new windows are a great choice. You’ll save money on your heating bills, which buyers will definitely appreciate, and the clean, new look is bound to catch their eye.
A home office
Given that working from home is becoming the norm in many professions, for some, the idea of a home office isn’t just enticing – it’s essential. Whether you can simply rework a currently defunct room, or you have to do something a little more DIY-intensive, a home office could be a great way to tempt prospective buyers to consider your home.
Get round to those repairs you’ve been putting off!
A stitch in time saves nine – and it could also net you some extra cash. Whether the damage is structural or purely cosmetic, it’s definitely worth getting round to fixing some of the issues you’ve been turning a blind eye to before your home goes on the market. If someone who’s viewing your home notices that the house needs a great deal of work done to it post purchase, they will be much less likely to put in an acceptable offer, or worse, put in an offer at all.
Hitchcock & King have over 40 years of experience providing customers with an excellent variety of top quality building supplies, including roofing materials. With eight branches spread across the London region, we’re ideally placed to serve customers throughout the capital. For added convenience, we can also offer prompt same and next day delivery of our building supplies directly to your site. Don’t hesitate to get in touch with our experts today for advice and enquiries.
The post How to Add Value to Your Home appeared first on UK Home Improvement Blog.
from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/how-to-add-value-to-your-home/
Wednesday 13 February 2019
Interview: the company growing mushrooms on used coffee grounds and whisky grains
Green Grow is an innovative new business that has developed sustainable techniques for growing mushrooms on used coffee grounds and whisky grains, which are then used to produce ready-to-cook meals. We caught up with Business Development Manager Dr Isabella Guerrini de Claire (pictured with Director Iain Findlay) to find out more about the project and how mushrooms can play a key role in creating a more eco-friendly future…
You grow mushrooms using coffee and whisky grains. How did the idea for this come about?
The idea is originally from the Blue Economy work of Gunter Pauli but in our case, we wanted a showcase to help companies understand the principles of the circular economy which we mentor start-ups in, and promote to other organisations, both private and public. Re-using bio-resources like coffee and grains is a necessary step to make better use of resources without depleting natural systems. The mushrooms grown on coffee seems to be an effective way to demonstrate these principles so that people quickly grasp the idea more generally. I was cycling past a distillery one day and just watched as all that heat went to waste. I thought it would be a perfect match-up and we approached the distillery who were happy to let us try.
What are the techniques you use to grow the mushrooms and what are the advantages of growing them this way?
We use fairly standard mushroom growing techniques but have adapted some parts. For example, we’re re-using captured waste heat from a distillery as well as growing on the grains. The low grade heat in the water is normally allowed to disipate into the atmosphere before the water is released into the environment. We re-channeled the water into shipping containers to create the necessary warmth and humidity to make the mushrooms grow. The advantages are that we save on fossil fuels and make better use of the used bio-resources to create at least two more products, mushrooms and mushroom compost.
We collect sawdust from a local sawmill to use as a fuel source. We also re-use plastic containers thrown out by a local bakery as our growing containers. These can be re-used multiple times, rather than the single use plastic bags that are used in oyster mushroom production. Our new system uses some pretty fancy engineering to create good growing conditions and we can control this remotely using feedback from the system. And finally, the ready-to-cook meals are plant based so that encourages people to eat a healthy diet. The mushroom compost is then added to the soil to re-build natural capital, a prime goal of the Circular Economy.
Does the growing medium affect the flavour of the mushrooms?
Ha. If only that were true. No, the mushrooms digest the lignin in the growing medium and all they taste of is really lovely mushrooms.
What type of mushrooms do you grow?
We grow oyster mushrooms on the bio-resources. Mushrooms inhabit an enormous variety of niches in nature as decomposers and are adapted to those materials only. We will likely start to grow other kinds, but on the coffee and distillery/brewery grains we stick to grey oysters.
Where do you get your whisky grains from?
We get them from a Speyside distillery. We have signed a non-disclosure agreement and can’t tell you their name. We also use coffee grounds collected from a local Costa cafe, but also sawdust from a local sawmill at Logie Estates near Forres, who power their machhinery using renewable energy sources.
Where do your mushrooms get used?
We are using them to add to our vegan ready-to-cook meals, but we also sell some locally through a vegetable box scheme.
You’ve launched a crowdfunding campaign. How can people get involved in the business?
Yes, the crowd-funding campaign is aimed at helping us to understand potential customers but also to fund raise for the equipment we need to develop some of the really interesting aspects of mushrooms. We want to use the roots, the mycelium, to develop bio-degradeable packaging for our products – mushroom meals wrapped in their own roots. People can visit our website www.greengrowfoods.shop.
They can also follow us on twitter @GreenGrowFood or on Facebook for updates and fascinating fungi facts. We need to get access to some machinery and also fund the R and D. Most perople are now aware of the danger we are in because of plastic packaging. Mushroom based technology can play a part in develping alternatives that are bio-degradeable, compostable and even nutritious if a passing turtle or fish comes across a piece.
How do you see your business developing over the next few years and are there any plans to try other sustainable growing mediums?
We want to expand the number of people growing mushrooms using our system. They can then sell the product themselves or sell them back to us for inclusion in the ready-to-cook meal boxes. This allows them to focus on growing the mushrooms without having to put in lots of effort to sell them. Our system, developed with a renewable energy company, allows for the growing conditions to be monitored and controlled making it easier for people to be successful, but it also allows for product traceability which is important for some of the higher end applications we want to explore, like medicines and packaging materials. We are working with some very cool groups in Belgium, including a PhD, to develop the mycelium packaging. If we can do it for ourselves, then we can develop transformative solutions for other companies who need eco-friendly packaging.
We’re looking into other sustainable growing mediums but need to focus on what we know works for the moment. There are a lot of grains and coffee out there that can be re-valorised and turned into healthy food, exceptional soil conditioner or new packaging materials.
Finally, can you recommend a mushroom-based dish and a whisky to have with it.
I would have to go with our mushroom lentil meal. The lentils are grown at 1,000m in Italian co-operative farms and are really delicious. If I was drinking whisky with that meal I would probably have to go with a Bowmore 12 year old. And yes, I would add a wee dash of water too.
For more information on Green Grow visit their website at www.greengrow.club
You can donate to Green Grow (and receive mushroom meal boxes as a reward) on their crowdfunding page at www.crowdfunder.co.uk/green-grow
The post Interview: the company growing mushrooms on used coffee grounds and whisky grains appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/02/green-growing-mushrooms-on-used-coffee-grounds-whisky-grains/
Wednesday 6 February 2019
Monday 28 January 2019
Making Your Conservatory Better with Tech
Your conservatory is a place you can go to relax and enjoy the view of your garden all year
round. When done correctly, it can also potentially add a lot of value onto your property. If
you’re looking to get the most out of this unique space, why not consider enhancing it with
Technology? There are a few ways you can add tech to your conservatory to enhance its comfort and design. Here, you’ll discover just some of the tech to consider adding to your conservatory space this year.
Electric windows
If your conservatory features hard-to-reach skylights, electric windows could be a great
option. These allow you to control the window electronically, adding both convenience and a
cool tech factor. You’ll feel like James Bond, well almost, as you push the button and watch
the window open and close.
There’s a lot of different types of electric window openings to choose from, so it’s worth
taking your time to browse through the options available to you before making a final
Decision.
Solid roof installation
If you’re looking to add better thermal efficiency into the conservatory, solid roof installation
could be the answer. This type of roof offers great insulation, although it does typically
require planning permission before you can install one. A good idea may be to actually opt
for a combined roofing solution.
Some companies offer what’s known as a living roof, which combines solid roof and glass
construction. The shaded areas this type of roof creates are great for times when you want to
use a laptop or watch TV in the conservatory. If you have the budget, a combined roof
construction would be great for adding a contemporary look while also boosting thermal
Efficiency.
Entertainment
Once you’ve upgraded the windows and roof, it’s time to focus on actually enjoying the
conservatory space. These days, you can buy a lot of different types of entertainment systems
to enhance the space. From smart TVs to games consoles and excellent surround sound
systems, you can easily turn the conservatory into an entertainment room.
As you can see, there’s lots of great tech you can add to your conservatory to make it more
comfortable and enjoyable to use. The above are the main types of tech you’ll want to
consider adding. Don’t forget, installing carpets and soundproofing the conservatory can also
help to enhance the space further.
The post Making Your Conservatory Better with Tech appeared first on UK Home Improvement Blog.
from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/making-your-conservatory-better-with-tech/
Friday 25 January 2019
New booze round-up #3: Stouts, porters and tonka beans
It’s winter and breweries have been working on their roastiest, toastiest beers for maximum contentment during the colder months. We’ve managed to get our hands on a few extra special seasonal ales so this latest ‘new booze round-up’ is a stout and porter special edition…
Fourpure Snowblind, 5.9%
Fourpure have gone bonkers for tonka in their latest canned offering. It’s a white stout containing tonka beans, a rather interesting adjunct that comes from the Kuaran Tree, native to central and south America. These black, wrinkly seeds are often used as a vanilla substitute in foods and perfume, and the tobacco industry have been known to grind them into tobaccos to make their cigarettes extra tasty. Mmmm…. tasty cigarettes….
Anyway, Rich reckons Snowblind is a “smooth, complex and very more-ish booze.” He goes on to describe it as “pale golden and full-bodied, it has a distinct almondy twang, with caramel, liquorice and and a slight hint of cinnamon.” Nick, who has guzzled a few white stouts recently, proclaims it as “one of the best I’ve had.” High praise indeed.
Salcombe Brewery, Island Street Porter, 5.9%
Salcombe is rapidly becoming South Devon’s booze capital, with an excellent distillery and brewery each bearing the town’s name. We first tried the brewery’s summery beers at a festival last year and were mightily impressed and we’ve now had a chance to try their new winter offering, a delicious dark porter. We felt it had the touch of wild, dark fruits about it – with rich and slightly tart juice, hints of sweetness and a fruit-skin bitterness. The roasted malt flavours have been smoothed out with a spoonful of creamy cocoa making it an easy sipper that’s simply done but full of flavour. Impressive stuff.
Clown Shoes, Chocolate Sombrero, 9%
We regularly dip our hop-stained fingers into beer subscription boxes – they’re one of the best ways to get hold of new beers, particularly from far flung places. The latest cardboard-encased collection of cans and bottles from Beer 52 was a Massachusetts special and it was all new to our taste buds. The pick of the crop was an Imperial Stout, described as “Mexican-style”, from a brewery called Clown Shoes. The beer is full of adjuncts including ancho chilli, cinnamon and vanilla and they’ve done well to even them all out, making a subtly spiced beer with loads of depth. The trace of chilli rides the light fizz for an extra tingle; the touches of spice help it linger longer in the mouth; and the boozy, chocolatey malt gives it a decadent sippability.
Hawkshead, Tonka Shake, 10%
We’ve been keen drinkers of Hawkshead’s beers for several years now – they’re great at simple, hoppy beers but also know how to get creative with more unusual ingredients. This new release, an “Imperial Milkshake Stout”, is another to feature the in vogue tonka bean and it’s a real treat. Its many flavours brought to mind fancy continental breakfasts: a posh muesli loaded with flakes of coconut and covered in creamy milk, with a fresh pain au chocolate on the side and an accompanying cup of black coffee that has a rich, plummy edge and wake-you-up bitterness. The one element that doesn’t belong in our breakfast picture is the whisky-ish dash of booze.
For more information…
Fourpure Snowblind is available from the Fourpure website, £4.50 per 500ml can
Salcombe Island Street Porter is available from the brewery’s website, £30 for 12 x 330ml bottles
Clown Shoes, Chocolate Sombrero can be found over at Beer52 HQ
Hawkshead Tonka Shake is available from Hawkshead’s website
The post New booze round-up #3: Stouts, porters and tonka beans appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/01/beer-round-up-stouts-porters-tonka-beans-salcombe-fourpure-hawkshead-clown-shoes/