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Post by Terry Hardwood on Feb 28, 2012 10:18:02 GMT
Bill, I see we are neighbors, where are you exactly? Would you mind if I come to a look at your progress?
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wjw
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Post by wjw on Feb 28, 2012 17:46:07 GMT
I'd be happy to have you over. I'm on the western edge of Camarillo, in Las Posas Estates. (Basically in the little hills above/behind Sterling Hills golf course). Where are you?
Bill
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Post by wjw on Feb 29, 2012 5:12:53 GMT
Finally starting the first arch. As you can see, I cut the rear wall so that it sits under the arch. Lots of extra work...I doubt I would do that if I had it to do over. If the rear wall is not cut into a perfect arch, any flaws are transmitted to the arches themselves. The only upside is that you don't need to use a form for the first arch as the wall is doing it instead. Bill
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Post by Terry Hardwood on Feb 29, 2012 12:52:57 GMT
Bill, I'm in Corona amongst the lemons I shall Pm you shortly.
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wjw
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Post by wjw on Mar 1, 2012 6:04:51 GMT
I didn't know they had lemons in Corona, but I always have a slice of lemon in my Corona beer.
Feel free to drop me a line...I'm a bit of a hike for you but feel free to head out my way. Happy to show you what's up with the oven and buy you a Corona.
Bill
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Post by Calaf on Mar 5, 2012 17:07:06 GMT
Happy to show you what's up with the oven and buy you a Corona. Bill I take it you guys are not beer drinkers then?
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Post by wjw on Mar 6, 2012 3:25:25 GMT
After having built the side and rear walls...and then having started the first arch in the "normal", non-half bonded fashion...I then heard some input from some guys on the FB site about not half-bonding. I also heard from some there who pointed out that there are a heck of a lot of Alan Scott style ovens out there (which are not half bonded) and they seem to be doing just fine. Personally, I think it boils down to preference more than anything else, but it makes sense to me that a half-bonded design would be stronger. Since I live right smack in the middle of earthquake country...and since I am employing an unproven method of buttressing (insulating block butted up against concrete block), I think it makes sense for me to go with what appears to be strongest. So I broke out one of the four bricks I had already laid in the first arch (the others were set to the point that I was afreaid I'd break something else loose by pounding/prying them out), and I started going with the half-bond. Since my brick-laying skills (or lack thereof) are such that I need to be able to clean up as I go along, I decided to borrow a page from the Pompeii oven building crowd and use an indespensible tool of sorts more than the normal arch forms. I built the arch forms (poorly) but didn't use them much because I think they are more suited for the Alan Scott style of building independent arches. I did use the forms to give some support to the vault as I was going along, but because I was pretty much laying the bircks free hand, I ended up using shims to support the vault as I went along. The homebrew mortar is sticky enough that I really didn't need an indespensible tool or a form to lay the arch bricks in the vault, but I am afraid that the unsupported nature of a partially built arch is likely to pull the whole thing off the sidewalls if I don't do something to support it as I go along. So here are some pics... The Design change... I was hurrying and didn't notice that I had placed the brick to the left of the keystone at a rather significant cant...then I did a crappy job cutting the key stone. I considered pulling it all out, but decided to leave it as is and clean things up as I bring the vault arch forward. I don't think it will affect performance or strength...and I hope it won't be too visible once I straighten things out and bring the vault roof forward. We'll see... As always...if anyone has thoughts or concerns, I'm all ears. Bill P.S.: Mark, in the evening I generally prefer a cabernet or a good single malt, but for a warm afternoon a good beer can't be beat. For what it's worth...Corona is both a city in southern California...and a brand of Mexican beer which is very popular here in the states. People frequently shove a slice of lemon in the bottle as it gives it refreshing bite on a hot day. Hence my attempt at humor regarding the name of the hometown of Terry...
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Post by Calaf on Mar 6, 2012 8:10:03 GMT
We usually put lime in Corona, Sol and Dos Equis. Lemon in Belgian blonde beers.
A Mexican, an American and a Brit... After the Great Britain Beer Festival in London, three brewery presidents go out for a drink together.
The president of Corona goes to the bar and says, "Hola Senor, I would like the world's best beer, a Corona." The bartender grabs a bottle from the shelf, inserts the obligatory slice of lime and gives it to him.
The president of Budweiser says, "I'd like the best beer in the world, give me 'The King Of Beers', a Budweiser." The bartender gives him a Bud.
The president of Theakston sits down and says, "I'd like a lemonade please."
The bartender is surprised and says, "we have several dark ales on tap if you would prefer."
The Theakston president replies, "Well if these guys are not drinking beer then neither will I."
ps - happy birthday ol' chap.
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wjw
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Post by wjw on Mar 6, 2012 10:46:37 GMT
That's what i get for thinking I could teach a Brit something about beer. I had no idea corona was sold in the UK..never seen it in the places I've been. But then again...why would I even be considering a Corona when in the UK looking for a pint. Truth be told..my current favorite is Stella...have a keg of it on tap...but that changes from time to time. Sometimes an American like Sierra Nevada or Firestione Double barrel Ale...once in a while a newcastle. I'm thinking about getting the niotrogen set-up to do a good stout. Thanks for the Birthday wishes by the way. Bill
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Post by Calaf on Mar 6, 2012 13:15:46 GMT
There is a rumour that Stella makes you go blind. I believe it. When I was completing an MBA we used to get tittifered on it and now I struggle to read ingredients on labels in the supermarket. Over here it is about one notch above White Lightning Cider that is sold in 100oz plastic bottles and quaffed by tramps and school kids.
My most interesting experience with tipple was when living in IL, south of the WI border. A colleague had a malt liquor and bumwine party where I had the pleasure of encountering Thunderbird. A curious drink tasting something akin to how I imagine industrial cleaning fluid dances on the palate. To its credit this does announce the potential danger, unlike Cisco which has so much sugar and flavouring added you are only dimly aware you are effectively drinking liquid Crack. America has a lot to teach Europe about alcohol.
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Post by turkey on Mar 6, 2012 15:55:44 GMT
Happy Birthday, I will go young man instead Ahh, us Brits can be pretty anal about "beer" in as much as lager needs to be called lager and never shall be called beer There are some decent brews from the US if you look beyond Bud and some of the other watery exports (from a UK perspective), I recently got to try some stuff from small ish Denver based brewery that was not bad, but I suspect for the smaller brewers the US itself if too big to fully exploit let alone that small island across the pond. Shame really as we really do love beer over here. Interesting on the lemon vs lime use for Corona, wonder if its regional taste / preference that has caused the difference?
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Post by DuncanM on Mar 6, 2012 22:12:21 GMT
Bill, 2 things, Happy Birthday, and the build is coming along well. You have much more patience than I with that method of building the arches good luck to you, I bet the finished result will look like a master mason built it! I have to confess I come under the "school kids" category because I love Stella. Saying that I love most lager. Didn't really like "beer" until a year ago with my first dabble - Hobgoblin from the Whychwood brewery, now I can't get enough of that stuff. My favourite ever lager was Kasteel Cru, it's brewed with ex-champagne yeast and means it's extremely light and amazing for summer days to refresh. Unfortunately it's been discontinued last year in the UK so can no-longer get it anywhere I believe it should still be available in the US though.
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wjw
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Post by wjw on Mar 7, 2012 1:57:40 GMT
Thanks for the Birthday wishes gents.
Turkey and Mark...I must be losing my mind or am going senile due to having reached the advanced age of 48...while I have certainly had Corona with a lemon, as you both note a lime is far more common here as well as there. I must have been on my second single malt when was posting that.
Thanks for the nice words on the oven Duncan, but I'm quite sure nobody will confuse my work with that of any mason significantly more skilled than a determined chimpanzee with a trowel and a bucket of mortar.
Cheers
Bill
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Post by webbaldo on Mar 7, 2012 8:09:03 GMT
That's what i get for thinking I could teach a Brit something about beer. I had no idea corona was sold in the UK..never seen it in the places I've been. But then again...why would I even be considering a Corona when in the UK looking for a pint. Truth be told..my current favorite is Stella...have a keg of it on tap...but that changes from time to time. Sometimes an American like Sierra Nevada or Firestione Double barrel Ale...once in a while a newcastle. I'm thinking about getting the niotrogen set-up to do a good stout. Thanks for the Birthday wishes by the way. Bill If you mean newcastle 'broon' Im about five mins in the car from the Brown Ale brewery. Shame its actually in gateshead now. Latest one is a shot of Woods Rum in a bottle, known as 'Nuclear Ale' Sorry but I have to agree about corona minging here in the UK, but as mentioned, water does change the taste a bit. Its like stella, I went to the brewery there in belgium few year back and it seemed nicer although I still like it here. They said they export from belgium to every country except the UK as they cant meet demand lol! So its brewed here under licence Also while i'm on I tried root beer for the first time on saturday. (was posh and went to fenwicks!) anyway its nice but it tastes and smells exactly like a UK antiseptic called Germilene! Couldnt believe it! Still, id have it again! Reminds me of childhood days scraping knees lol. The oven looks awesome, wish I had the brickwork skill!
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Post by bighairyal on Mar 7, 2012 9:46:08 GMT
I live not too far from a magical little shop in Leeds called Beeritz. When first I walked in, I almost fell to my knees; for they have a variety of beers on their shelves unmatched by anywhere else I've been. Really is a sight to behold. It's also right next door to Leeds 2nd best chip shop (the 1st cooks everything in beef dripping), so a trip to one is rarely unaccompanied by a trip to t'other. I used to be so slim.... Anyroad, they also have a website - upon which you can select from their 46 American beers. I'm particularly fond of the Sierra Nevada and Brooklyn Brewery. That's when I'm not being patriotic and drinking ale by the name of 'Old Knob End' or similar. www.beerritz.co.uk/dept/american-beer-usa_d0143.htm
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