halifaxearthtech: photo by Lykaestria from Wikimedia Commons (Energy)
Around two weeks ago, Frank Forrestall demonstrated his rocket mass heater in my driveway. A freelance animator and post-production film editor, Forrestall is also homesteading in the Annapolis Valley and pursuing the ideal of sustainable self-sufficiency. The Rocket stove is a highly efficient design with a simple concept, and even though this was Forrstall's first welding experience he was able to create a functional highly efficient wood stove.


A cut-away view of the mass heater before the main barrel goes on


A characteristic of rocket stoves: the fire goes down, into the burn chamber, due to the draw

http://halifax.mediacoop.ca/sites/mediacoop.ca/files2/mc/imagecache/thumb200/p1210238.jpg
Cozy

The rocket concept was invented in the 1970s by Ianto Evans, the author of the book Rocket Mass Heating. Since then it has caught on in the international development world, where its easy construction and efficiency found a home in refugee situations. The rocket's use in home heating is still taking off in North America, with Portland Or being the first municipality to legally permit a rocket mass heater for home use. I think with the continuing rising cost of heating oil and more homeowners interested in switching to wood, we will see continued interest in rocket mass heating.


A conceptual diagram by Paul Wheaton on richsoil.com

The secret to the design is a fierce draw: due to the insulated burn chamber and expansion of exhaust gasses, oxygen is drawn into the stove, and fuel is burned completely and at a high temperature. There is no smoke or soot, and very little ash. It also requires very little wood (as little as half a cord a year for a standard size house). Thus, the system dovetails nicely with coppicing or other sustainable ways to produce a small amount of firewood without clearcutting. Finally, the mass heater also incorporates thermal mass: a body of stone, cob, concrete or other heavy material that holds heat from the chimney, continuing to heat your house for long after the fire goes out.


A house-heating unit, also from richsoil.com

In May 2014 the Deanery project on the Eastern shore will be installing a rocket mass heater and you are invited to take part in the build. The date will be announced shortly. Incidentally I sell small models for cooking or hot water at Plan B.


Yours for $20 at Plan B!

Some awesome resources to check out include

www.richsoil.com
www.ernieanderica.com
www.weblife.com
www.cobcottage.com
halifaxearthtech: Photo by Daniel Keshet 2004 from Wikimedia Common (Botany)
I realise I haven't posted here in some time, spring is filling up and getting busy!

On Wednesday I met with COuncilor Jennifer Watts who had gathered together people interested in planting fruit and nut trees in the city and there were a good crowd. The results were uplifting.
Read more... )
halifaxearthtech: Mysore fruit seller (Food)
I hope everybody has had a restful holiday. I know I have. I don't have a whole lot to report this week, except this:



taken from
http://boingboing.net/2011/10/26/the-roots-of-perennial-wheat.html

This is a perennial wheat plant. It is planted once and continues to come up every year and create wheat grains, saving the farmer from the expense and pollution of ploughing and sowing. It requires less pesticide, fertilizer, and seems to be non-proprietary. It was obtained by mating regular wheat with a strain of perennial grass. Converting all our grain production to something that builds this kind of soil mass would go a long way to solving our climate and erosion problems for good.

On the mushroom front, the Enoki doesn't seem to be doing well. There is new white fuzz but it is feeding on the enoki body, not the substrate. The Boletus never did sporulate. However the oyster mycellium recovered from being somewhat dried out and is colonizing the new sawdust with a vengeance, in spite of the fact that we keep our house fairly cool. This is the reason it is a good mushroom for beginners!

Finally, I'm trying out a diet without refined sugar. My body has been undergoing many changes for the better, though it is tough to maintain. It also puts me far ahead in terms of eating locally, and in supporting our honey and maple syrup industries!

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