Most restaurants also have things like pickle barrels around - WVO goes into those well and they seal.
Jason and Katie wrote: >I read a snip or website (cant remember for sure) where the homebrewer had >an agreement with the restaurant and would leave his own barrels at the >business and just swap them out with empties when they were full. it seems >the easiest solution to me. > >--- >[This E-mail scanned for viruses by Declude Virus] > > >_______________________________________________ >Biofuel mailing list >Biofuel@sustainablelists.org >http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org > >Biofuel at Journey to Forever: >http://journeytoforever.org/biofuel.html > >Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): >http://www.mail-archive.com/biofuel@sustainablelists.org/ > > _______________________________________________ Biofuel mailing list Biofuel@sustainablelists.org http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): http://www.mail-archive.com/biofuel@sustainablelists.org/
