What do you use your instant hot for?
last year
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what do you do with your nutrient concentration during hot summer
Comments (1)Yea I'm wondering too as I live in central FL. As I plan a larger outdoor system I am considering digging a hole in the ground for the reservoir to help keep it colder. I have been told to just add water throughout the week, then change at the end of the week. And I guess the trick is to make it so that you barely have enough water in there by the time you change, so that no money has been wasted. This is what I'm learning to do with my indoor tomoatos right now. The 5 gallon bucket I have allows the water level to be pumped out very near to the top of the pump - doesn't take much water in there because the tray filled with pebbles only takes two gallons to flood it, and only about 1/2 gallon is needed to cover the pump, so I can run from 4 or 5 gallons at the beginning of the week and check the PH during the week, running down to about 1.5 gallons that I keep topped of by the end of the week, then change out the nutrient. All that said, I think what you are talking about is perhaps not changing out the nutrient as frequently and topping off what was replaced? I would think it'd be best to keep the nutrient as near the original levels as possible unless there is danger of too much of one element being present by adding more nutrient. I think that's why the general advice I've seen is to top off with water during the week - keeping in mind that there is nutrient that will come back into the water a little bit from the growing medium throught the week. I think this is why it's best to have a lower overflow level on an ebb and flow system for example so that the water can circulate a little bit extra during the flood stage. So far this week my nutrient concentration has remained the same as the water level has gone way down - indicating to me that my plants are eating as well as drinking :) So I'd like to get this level of efficiency with nutrients when I do some larger scale outdoor stuff. My major concern is how to keep the nutrient at 72 - 74 F in Florida. Honestly though it's tough to grow in midsummer in FL, I guess it depends what you're growing and if you're using shade cloth - but I like you want to try it....See MoreInstant hot splattering and making noise when not in use
Comments (4)This unit was just installed. Actually, I had a unit installed a month ago and it wasn't getting hot enough and my plummer replaced it. The new one does get the water hotter, but has the splattering problem. If it's not hot enough to make instant coffe or tea, then what do I need it for? I looked it up, the ideal temp for both is around 200F. It was reading 160 before. Could I put an expansion tank on an instant hot? I have some room there under the sink or in the basement below that sink. I looked under the sink to see how it was installed. There seems to be more tubbing than is needed to connect it. Could this be the problem? The splattering noise is annoying. Over the holidays when I have an overflow of guests, some will sleep in the ajoining family room. If this thing goes off in the middle of the night, it would really be annoying!...See MoreWhat instant-read thermometer do you use?
Comments (6)For instant-reads: After lousy experience with both Polder (only in that it wasn't waterproof as advertised) and Taylor (which takes forrrrevvverrrr to get a reading) I decided my cheapo Progressive dial type is just fine. I've been tempted by the Thermopen since Cook's Illustrated swears by one of the models, but I just can't find fault in my Progressive. For roasts, however, I prefer a leave-in-the-oven thermometer, and I'm quite satisfied with my Williams Sonoma one (rebranded Maverick I believe) in that it tells temp well, but the extra bells and whistles are useless. For example the presets - 180 deg for poultry? In my neck of the woods chicken is done (and still moist) long before that. And to be told the roast will be done in 15 minutes - 45 minutes - 10 minutes - 25 minutes doesn't do me much good, either....See MoreDo you love your instant hot water dispenser?
Comments (41)---From an earlier post: "Another caveat: I live at (high) altitude, so water takes longer to boil here. Our insta-hot isn't as hot as it would be lower down. (It's still scalding hot, but I did notice a difference.) We canNOT use it for oatmeal (we put it in a pyrex measuring cup in the micro and that gets it hot enough for oatmeal), but that's here. Back in San Francisco it was hot enough straight out of the tap for (instant) oatmeal." --- Just a minor nitpick ... actually, the water boils sooner at altitude, but it boils at a lower temperature, so it takes things longer to cook. (It has to do with the lower air pressure at altitude, and water boils when the water vapor pressure exceeds the atmospheric pressure.) I'm trying to decide on an instant-hot, and I too am at altitude, so thanks for your experience. I guess the temp in the water tank is lower because it has to keep beneath boiling ... just like the coffee makers (coffee is never quite hot enough in the mountains, and just barely at home)....See More- last year
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