#Air Sparging

[delta-remediation]

Hydrocarbon Remediation: Understanding the Process and Benefits

Hydrocarbon remediation is a crucial process that helps clean up soil and water contaminated by hydrocarbons. These compounds, made up of hydrogen and carbon atoms, are commonly found in petroleum products such as gasoline and diesel fuel. When they enter the environment, they can pose a significant threat to human health and the environment. In this article, we will explore the process of hydrocarbon remediation, its benefits, and how it can be useful for businesses.

What is Hydrocarbon Remediation?

Hydrocarbon remediation involves removing hydrocarbon contaminants from soil and water. This process comprises various techniques and methods used to remove the contaminants and restore the affected area to its natural state. Some of the techniques used in hydrocarbon remediation include:

Excavation and Treatment: This technique involves digging up contaminated soil and transporting it to a facility where it is cleaned and treated.

Excavation and Storage/Disposal: This technique involves digging up contaminated soil and transporting it to a facility where it is stored indefinitely.

Bioremediation: This process involves using microorganisms to break down the hydrocarbons in the soil. The microorganisms can either be found naturally and stimulated (biostimulation) or cultured and then added to the soil or water.

Chemical Oxidation: This technique involves using chemicals to break down the hydrocarbons in the soil or water. The chemicals react with the hydrocarbons and convert them into harmless substances.

Air Sparging: This process involves injecting air into the soil to increase the oxygen levels, promoting the growth of microorganisms that can break down the hydrocarbons.

Soil Vapor Extraction: This technique involves using a vacuum to extract the hydrocarbons from the soil. The hydrocarbons are then collected and filtered through carbon.

Benefits of Hydrocarbon Remediation

Hydrocarbon remediation has several benefits, including:

Environmental Protection: Hydrocarbon remediation helps protect the environment by removing harmful contaminants from the soil and water.

Health Benefits: Hydrocarbon remediation helps protect human health by removing harmful contaminants from the environment.

Cost Savings: Hydrocarbon remediation can save businesses money in the long run by reducing liability and avoiding potential fines and lawsuits.

Regulatory Compliance: Hydrocarbon remediation helps businesses comply with environmental regulations and avoid potential penalties.

Hydrocarbon Remediation for Businesses

Hydrocarbon remediation can be particularly useful for businesses that deal with petroleum products, such as gas stations and oil refineries. These businesses are required to comply with environmental regulations and are liable for any contamination that occurs on their property. Hydrocarbon remediation can help businesses avoid potential fines and lawsuits, protect the environment and human health, and demonstrate a commitment to environmental protection that can enhance their reputation and attract environmentally conscious customers.

Delta Remediation, the bioremediation solutions provider, offers bioremediation services as a part of hydrocarbon remediation to break down hydrocarbon contaminants using specific microorganisms with the ability to break down even the most complex hydrocarbon chains (bioaugmentation).

Conclusion

In conclusion, hydrocarbon remediation is a critical process that helps protect the environment and human health. The process involves various techniques and methods used to remove hydrocarbon contaminants from the soil and water. Hydrocarbon remediation has several benefits, including environmental protection, health benefits, cost savings, and regulatory compliance. For businesses that deal with petroleum products, hydrocarbon remediation can be particularly beneficial in terms of liability reduction, reputation enhancement, and attracting environmentally conscious customers.

[deltaremediation]

Understanding Hydrocarbon Remediation: Process and Benefits

Contamination of soil and water by hydrocarbons, which are compounds made up of carbon and hydrogen atoms found in petroleum products like diesel and gasoline, can pose a significant threat to human health and the environment. Hydrocarbon remediation is the crucial process used to clean up and remove these contaminants from the affected area. This article examines the process of hydrocarbon remediation, its benefits, and its usefulness for businesses.

Hydrocarbon remediation involves various techniques and methods to remove hydrocarbon contaminants from the soil and water. Some of the techniques used include excavation and treatment, excavation and storage/disposal, bioremediation, chemical oxidation, air sparging, and soil vapor extraction. Bioremediation involves the use of microorganisms to break down the hydrocarbons naturally occurring or stimulated, while chemical oxidation involves using chemicals to break down hydrocarbons into harmless substances.

Hydrocarbon remediation provides several benefits, including environmental protection, health benefits, cost savings, and regulatory compliance. For businesses dealing with petroleum products, such as oil refineries and gas stations, hydrocarbon remediation can be particularly useful in avoiding potential fines and lawsuits, reducing liability, and complying with environmental regulations. Additionally, demonstrating a commitment to environmental protection can enhance a business's reputation and attract environmentally conscious customers.

In conclusion, hydrocarbon remediation is a critical process that protects human health and the environment. Businesses can benefit from its various advantages, and bioremediation solutions provider, Delta Remediation, offers bioremediation services as part of hydrocarbon remediation, using specific microorganisms that can break down even the most complex hydrocarbon chains.

[hier--soir]

a lover's pinch | one

joel miller x f!reader

pairing: professor!joel miller x f!reader rating: explicit, 18+ minors dni summary: a one-night stand with a charming texan turns into something much more thrilling when you discover he is your new college professor. warnings/tags: au, age gap [20 something years diff], alcohol consumption, irrational sexual tension, smut, sex in a public place w/ a stranger [and i'm talking depraved/zero time wasted/known you for thirty minutes type strangers], oral [f receiving], protected piv, rough sex, dirty talk, a spot of degradation + misogynistic language, a split second of soft!joel, you get the picture word count: 5.9k series masterlist | main masterlist a/n: my friends.... oh boy, oh boy. this series is a complete au, self-indulgent, fantasy land idea that has plagued me for weeks. horny academic brain rot to the highest degree. hope some of you enjoy it with me x

Friday.

You sit with three almost strangers.

Listen to them talk about their summers and their families and their degrees as you twirl a straw around your half-empty glass, disrupting the melting ice as you try to wrap your head around what a master’s in environmental engineering might entail. One of them, the only man at the table, takes great pleasure in explaining it to you all for the second time. You take mental notes and hope he’s not expecting you to remember words like sparging and leachate.

They do ask you about your undergrad, and your internship, nodding and smiling curiously. They don’t ask what type of job you plan on getting after your postgrad, which is a welcome relief. The bombardment of questions from immediate and extended family is enough.

Cousins wondering aloud, saying you study Greek mythology, right?

Or your grandfather, before he died, berating you ad nauseam at family events about what’re you gonna do, kid? Be a historian? There’s no money in being a historian. Now, being a lawyer, that’s where the money is.

And you’d respond no, not quite Greek mythology, and no, I don’t plan on being a historian, as you gorge yourself on red wine and triscuits and wait for Christmas to end.

Thankfully you aren’t expected to rehash these scenarios with your almost strangers, who routinely ask a few well-mannered questions and then go back to talking about themselves.

After a week of living with them, in a new house, and a new city, you’re becoming used to their company. The way the four of you commune lazily in the kitchen most mornings, swathed in the light streaming through a window above the sink, making idle small talk as you wait for coffee to brew. How Pete and Trin study opposite each other at the dining table, while Nora prefers to spread her limbs across the couch, laptop balanced precariously on her stomach. She’s doing her master’s in education, which she describes as an expensive way to get a pay rise. She’s kind, with wild curly hair and dark humour, and is easily your favourite of your new roommates.

It was her idea to go out that night. One last hurrah, she’d called it. Before we enter the final circle of academic hell next week. And between four overworked, already burnt-out, twenty-something students, it hadn’t taken much convincing before you were sharing three bottles of wine and hightailing it to the bar with the highest Yelp rating.

The late August air is dry; a faint warmth that follows you into a quaint bar in downtown Biddeford. The space is small and crowded with patrons, with dim overhead lighting that casts a soft glow across the booth you’re crammed into. A thin sheen of sweat coats your skin, and your shirt sticks to your back uncomfortably. The others seem unbothered by the heat, nursing sweaty glasses and discussing how different Maine is from where they all grew up. You involve yourself here and there, offering up stories about your family and friends from back home, and suddenly an hour has passed, and then another, and you’re pleasantly tipsy, body humming as alcohol spreads its way through your veins, and your latest drink is practically empty, spare a few melting ice cubes.

“I need another drink,” you tell Nora, who nods absently before turning her attention back to the others.

You wander toward the bar, fumbling for your phone as you go. Fall in between two leather cushioned stools and rest your elbows atop the sleek wooden counter. Check your bank account and mentally traverse the list of reasons for returning to student-life when you see the number staring back at you. I don’t want to be a lawyer, I don’t want to be a lawyer, I don’t want to be a lawyer, your internal monologue runs, although you could admit how sweet a solicitor’s pay check would feel right now.

It’s a low, Southern drawl that pulls you from your reverie.

“Mind if I sit here?”

Deep. With a rough, lilting quality that piques your interest and has your eyes drifting upward from your phone screen.

You notice his body first; a tall frame with thick arms, thick shoulders, thick neck. A navy-blue t-shirt that stretches thin around his biceps, hugging the tan skin there. And then you look higher, and—oh.

Your heart stutters a beat out of time as you take in his face. Loose brown curls that are just long enough to hang across his forehead. Dark, almond-shaped brown eyes. So dark they almost appear black on the first glance. The strong nose and dark hair across his jaw, dappled with streaks of grey. A moustache resting atop a set of dark pink lips. Gone are thoughts of academia, of bank accounts, of your almost strangers. All replaced in an instant by wanton, pulsating desire.

Something like surprise cuts across his face, but it disappears just as quickly. In a far recess of your brain, you register that he must be at least twenty years older than you. You wilfully ignore the thought, perfectly content to continue admiring him.

A dark eyebrow ticks upward then, and you realise you haven’t responded.

“No,” you rush, flashing him a quick smile. “All yours.”

He gives you a pleased nod, a hint of a smirk passing over his lips as he sits down. He looks vaguely uncomfortable perched on the tall chair, all six-foot-something of him cramped onto such a small cushion. You cast a single glance back towards the booth, and then slip onto the stool beside him.

Silence descends between you for a moment. A song by The Eagles plays faintly, but you can’t figure which one - too distracted to make out the lyrics. You take a careful sip of the melted ice at the bottom of your glass, taste the last remnants of tequila in it, and watch him out of the corner of your eye.

“’m Joel,” that accent rings again, sending a volt of warmth through your chest.

You tell him your name, fingers fiddling with the hem of your skirt. If he notices the tension in your posture, he doesn’t let on. “You a Southern man, Joel?” The name feels warm on your tongue. Soft and silken like honey.

“S’it that obvious?” he grins crookedly, pink lips tearing back to reveal a straight white smile.

“An accent like that is hard to ignore,” you smirk. “It’s not a bad thing.”

‘Thought it would fade a little since I moved here,” he explains. “Y'can take the man outta Texas, but… you know.”

You hum, eyes alight as you watch him speak. His mouth is beautiful, lips parting around prolonged vowels.

“You here alone?” he asks.

“No,” you say. “With friends.”

“Let me guess,” Joel tilts his body, glancing around the bar. His shirt shifts with the movement, hem raising to reveal the slightest hint of a soft, tanned stomach. He points somewhere over your shoulder. You shut your mouth, careful not to gawp. “Them.”

You turn, a soft laugh of surprise bubbling up through your chest when you spy the bachelorette party set up across the bar. Women dressed in gaudy shades of pink. One of them with a sash—reading Jenny’s Big Day—across her chest, a short veil pinned to her head, and an empty champagne glass clutched in her fist. One of them teary-eyed, gripping the bride’s arm and yelling something in her ear, sloshing champagne onto herself all the while.

“You got me,” you turn back to him with a grin. Hold your hands up in mock surrender. “I wouldn’t be caught dead missing Jennifer’s last night as a free woman.”

The corners of his eyes crease, entire face blossoming into a smile now. He has a dimple on his right cheek.

“Knew you were a good girl,” he nods. Says the words in a matter-of-fact tone. Something twists in your stomach, and your palms dampen. You wet your lips quickly and don’t back down from his gaze, allowing the corner of your mouth to kick up a little.

“And you?”

His eyebrows raise in a silent question.

“Who’re you here with?” you clarify.

“Just you, darlin’,” he says, left eye dropping in a quick wink.

It's easy with him, you find, and the two of you sit there for a while; exchanging small talk about Maine, the hot weather, the music at the bar, slipping in flirtatious comments that are about as subtle as a neon sign, until he finally spies the empty glass in your hand.

“What are you drinkin’?” he asks.  

“I’ll have whatever you’re having,” you say, hoping it doesn’t come across too eager. He seems pleased though. There’s something provocative to his gaze, a teasing warmth that raises the temperature of your skin wherever he looks. But whatever it is, it’s gone by the time he reaches across the bar for the bound beverage list.

He peers at the menu, squinting ever-so-slightly to see through the dim lighting of the bar. The skin beside his eyes is soft and creased with age, crow’s feet that hint at years of laughter and smiles. You wonder again how old he is. How much older than you.

“Forget your glasses?” you tease, testing the waters.

Joel’s eyes flash up to yours. The muscle in his jaw ticks.

“Watch it,” he says. There’s a playful note in his voice, but it rings deeper somehow—a hint of a warning.   

Your thighs squeeze together on the stool, warm sweaty skin peeling off the tacky leather as you move. His eyes dart to the bare skin of your legs, and then back to the menu.

He orders you both a whiskey, and a moment later the bartender is sliding a crystal tumbler in front of you. A finger of amber liquid with a single grandiose sphere of ice resting in it. Fancy.

“Cheers,” he holds his glass out. You knock yours against it gently before taking a short sip, fighting a grimace as it burns down your throat.

He watches your face closely, tries to gage your reaction. You take another sip, holding strong in your efforts to show him that you can handle it. Whatever he wants to give to you, you can handle.

“So what brings you here?” he asks. You notice how large the glass feels in your palm, and how small it appears in his. Long, thick fingers wrap around the object, dwarfing it. He takes a sip, and you watch him swallow. His Adam’s apple bobs, and you want to graze your teeth across it.

“To the bar or to Maine?”

“Either.”

“Well, I just moved into town last week, from the West Coast. It’s actually my first week back in the US; I was travelling before the big move.”

“Busy girl,” his tongue clicks against the roof of his mouth. You blink. “Travellin’?”

“I was in Greece,” you explain, sip your whiskey and definitely don’t grimace at the harsh taste. “For a month or so.”

“A month in Greece?” His eyebrows raise and he does a low, impressed whistle that has your stare zeroing in on his mouth.

“Ever been?” you ask faintly.

“No,” his reply is swift. “Never had much interest.”

And you’re nodding absentmindedly, but you can’t seem to drag your stare away from his mouth as he speaks. The trance is only broken when he raises his glass for another sip, and you shake yourself out of it, eyes shifting to stare into his brown orbs once more. They’re darker than you remembered, gaze loaded as he looks back at you. The tension was palpable when you first sat together, but now it feels impossible to ignore; an electric tangle of wire between the two of you that just keeps getting shorter and shorter. And you think, fuck it, if you’re about to descend into the final circle of academic hell, why not have a little fun?

“Can I tell you something, Joel?”

You say it softly, make your voice as sultry as possible. He watches you over the rim of his glass, eyes sparkling with intrigue. And then his mouth tilts into a sort of knowing smirk, and he’s nodding.

“I’d really like to kiss you,” you confess.

He hums, smirk broadening.

Sets his glass down on the bar top with a soft clink, and then lowers his hand to the bare skin of your knee. You gasp at the contact, nerves fraught. The callouses on his fingers scrape against your skin in slow, rhythmic circles, goosebumps raising in their wake. His fingers are long, and as he tenses them over you, squeezing your knee once, you see the way deep blue veins flex beneath the skin, hot blood pumping through him. Your stomach turns molten.

“Is that all?” he asks, a taunting lilt to his voice.

Your mouth is dry, eyes wide as you sense the proposition in his words. The hint of something darker—something greedy—in his gaze.

“No,” you say definitively. “That’s not all.”

A sharp tut escapes his mouth, fingertips dragging higher on your leg as he shakes his head. “Do you have any idea how old I am?”

“Don’t look a day over forty,” you hazard a guess, resting your shoe onto the rung of his stool, using the leverage to drag yours closer. Both your legs are between his now, thighs bracketing thighs. The denim of his jeans scrapes against your outer thighs, and you shiver. His hand pauses, fingertips just shy of the hem of your skirt.

Joel wets his lips. “Guess again, sweetheart.”

A low heat licks at the base of your spine, spreading its way through your veins until you feel like you could combust at any given moment. Fuck it.

“Don’t care,” you mutter, and drape your hand over his. You trace your nails over his skin, feel how the bones shift underneath it, how warm he is. He still doesn’t move, face pensive as he regards you. You arch an eyebrow. “You approached me, you know.”

His lips purse tightly. Another squeeze to your thigh, fingers moving again. “I know.”

Driven by boldness, by arcane desire, by animalistic instinct, you lean forward on your barstool and rest your hands atop the thick expanse of his thighs. Hear his breath kick as your nose traces the side of his square jaw, lips settling at the shell of his ear. Right at the soft, sloping crest of his neck. And you whisper those same words again, quiet enough that no one in the world can hear it but him, can I tell you something? 

Your movement drove his hand higher on your thigh, the heavy weight of it now settled beneath your skirt, fingertips skimming the indent where your leg meets your hip, toying at the soft fabric of your underwear there. Painfully close to where you want him.

“Yes,” his deep voice rumbles.

Ever so slowly, your tongue slides out of your mouth to trail against his earlobe. Joel’s thighs tense beneath your palms, and you roll the balls of your thumbs against the muscles there.

“I want to kiss you,” you murmur. “So I’m going to. And then I want you to fuck me, just like I know you want to.” Your teeth graze his lobe, and you bite it once, gently, before rearing your face back to peer at him. “Hmm?”

The muscle in his jaw jumps, shifting beneath the skin, and instead of responding verbally he cups your face with a rough hand. Cool drops of condensation from the glass have stuck to his fingers, and the liquid smears across your skin as he cradles your jaw and draws your mouth to his.

Soft lips envelop yours, the coarse hairs of his moustache tickling your face as he steals the breath from your lungs. And when you lick into his mouth you can taste peppermint on his teeth, and then that oh so familiar whiskey tang across his tongue. You don’t mind the taste so much when it’s on his lips.

You nuzzle closer, dig your fingertips firmer into his thighs and grin when a deep groan falls from his mouth into yours. Wet heat pools between your thighs, liquid fire that stokes at your insides, begging for more more more of him. And, as if he can read your mind, Joel is dragging his mouth away, teeth grazing against your swollen bottom lip as he departs.

“Bathroom,” he says, voice low and commanding. “Now.”

Shock and excitement lace your blood, the proposition of something so dirty, so lewd, making your heart race. With your pulse a dull, thrashing roar in your ears, you allow Joel to help you down from your stool. Your legs feel unsteady now that you’re back on solid ground. Gripping your hand, dwarfing it in his, Joel tugs you away from the bar top and towards an obscured hallway. You amble past the bachelorette party, down the dark hall and then he’s pressing a dark hand against the ambulant bathroom door and dragging you inside, sliding the lock shut behind you.

Joel’s on you in a second, arms bracketing you against the door as his wet mouth slips over yours. His hands are so big, all wide palms and long fingers splaying across the entirety of your back, tucking you against his solid chest. He bunches your shirt in his hand, twisting the material between his fingers as he pushes into your mouth. Tongue hot and wet, gliding against your teeth, your tongue, tasting you, devouring you. there’s nothing polite about it. No more wariness, no more hesitation, no more eyes that could see the two of you at the bar. He’s insatiable, touching you everywhere he possibly can, and even then it doesn’t seem like enough for him.

“Fuck, I want you,” you say against his mouth. He makes a low sound in response, and one of his palms lower to grab a handful of your ass, dragging your hips against his. You can feel him, hot and hard, straining in the confines of his jeans. Your hand presses into the crevice between your bodies to palm him through the material, grinning into the kiss when he groans. His lips trail a slick path across your cheek, past your jaw.

“Gonna let me fuck you here?” his hot breath fans across your neck, tongue darting out to taste the salty sweat there.

“Yeah,” you say. “Fuck—yes.”

He steps back, dragging you with him, and then he’s turning you around so that you’re facing the mirror. Your hips dig into the sink, and he’s holding you there, forcing you to stare at your reflection as he bites and licks and sucks down your neck with reckless abandon, leaving marks in his wake. There’s a low, steady throbbing at the apex of your thighs, and you can feel how your underwear clings to your skin, damp and ruined. You whimper, tilt your chin up to give him access to more skin. He grinds against your ass in response, and then he’s crouching down on the ground behind you.

Fast hands push your skirt up over your hips and then flare across your ass, massaging the flesh there. You feel a nip of teeth against the sensitive skin there and flinch into the porcelain. He makes quick work of dragging your underwear down to dangle precariously at your knees. And then long fingers are spreading you apart, revealing you to him. You tilt your hips back so he can see more. Moan at the sensation of cool air rushing to meet your dripping core.

You think you can hear him speaking, but can’t be sure over the sound of your heartbeat in your ears and the low music playing in the bar. And then it doesn’t matter anymore, because you can feel his hot tongue glide through your folds, parting you like the sea. He buries his face in you, nose nudging against your asshole as his tongue swipes at your clit, moaning roughly as he absorbs the taste of you. You’re gasping, hooded eyes staring back at you in the mirror, and this time you can definitely hear him saying you’re so fuckin’ wet. The flat of his tongue smears from your clit to your entrance, and then he’s sinking it inside you. You reach behind your back and card your fingers through his hair, gripping the salt and pepper curls between your fingers and holding him against you. Joel doesn’t complain, groaning as you tug on his locks in encouragement, in fucking desperation.

Your thighs tremble where they bracket his head, threatening to squeeze around him at any moment if it weren’t for his vice grip keeping your spread apart. A choked sob of a moan claws its way out of your throat and then he’s standing again, chest against your back as you hear the clink of his belt coming undone, and he’s saying, I know, I know, you need it so bad, don’t you?

Your hand skirts around the firm sink and slips between your thighs, fingertips ghosting over your throbbing clit. The sound of foil crinkling echoes around the room, and you hear him exhale a ragged sigh as he rolls the condom down his length. You peek over your shoulder to catch a glimpse of him, eyes widening as you take in the sheer size of his length. It’s long, with a prominent vein running from base to tip. It pulses, raging beneath the skin, practically daring you to drop down and run your tongue along the length of it. And you would if you thought he’d let you.

“Shit,” you breathe, skin tingling with a fresh wave of nerves and anticipation.

“It’s alright,” his voice is a low rasp, filling your ears like molasses, and his hand is rising to push stray hairs out of your face. “So fuckin’ wet f’me, I know you can take it, honey. You gonna show me how good you take co—”

He cuts himself off, eyes narrowing as he spots your fingers shifting between your thighs.

“So impatient,” he smacks your hand away with a grunt. “Silly little slut, can’t wait just a minute for me?”

A broken moan falls from your lips, shameful heat soaring through your chest. You shouldn’t love the way that word sounds falling from his lips, shouldn’t be so turned on by it, but you can feel how the ache in your core intensifies, and so you push your hips back against him.

“’m sorry,” you whine pitifully.

“You want it that bad?” Joel asks. His lips brush your earlobe as he nudges the thick head of his cock between your folds, gliding it through your slick once, twice, before notching himself at your entrance.

“I want it,” you gasp. “Wanted it from the second I saw you, Joel, please, pleas—”

Joel curses under his breath and loops a hand around your front, pushing the neckline of your shirt down to reveal your left breast. He slips his palm underneath the cup of your bra, long fingers pinching at the peaked bud of your nipple. Your skin burns under the attention, and you push your chest further into his hold.

“Shit,” he grunts, beginning to press himself inside. “I wanna fuckin’—wreck you, sweetheart.” 

“Whatever you want,” you’re pleading, arching your back for him. Your fingers tighten around porcelain, bracing yourself. “Give it to me.”

You hear a muted, dark chuckle before Joel says, “Whatever I want, huh?”

And then he’s pressing inside you with a single, harsh thrust. His thighs come flush with yours and you gasp, face twisting at the sharp sting. The weight of him inside you is heavy, and you squirm at the intrusion, shifting on your feet. He allows you a moment—just a moment—to adjust to him, before he’s moving.

Joel finds a pace he likes and sets it. Heavy, unrelenting, expert rolls of his hips that have his tip brushing against the opening of your cervix with every shift forward. The air fills with harsh sounds of skin smacking against skin, and stilted moans and spilling from your lips as your hipbones collide rhythmically with the sink.

“Christ,” he spits, hand leaving your breast to grip your jaw. He forces your face forward, pace never slowing. “Fuckin’ look at you.”

You do as your told, gazing at yourself in the mirror. And you look wrecked. Hair a wild halo around your head, makeup smudged around your eyes and mouth, lips swollen and shiny with spit.

���Bein’ so—fuckin’—good,” he punctuates the words with his thrusts. His thumb digs into your cheek, and you can see him grinning in the mirror, lips peeled back to reveal that fucking perfect smile. “Dirty little thing, lettin’ a stranger fuck you like this.”

You mewl in response, stomach tensing as his cock grazes a particularly sensitive spot within you. Joel notices and seizes your waist, one hand holding you in place and the other falling to rub your clit while he pistons into you from behind.

“Shit,” you cry, eyes pinching shut as the intense medley of pleasure and pain begins to overwhelm you. Your orgasm claws its way up your chest.

“Yeah, you like that, huh?” he’s panting. “Can you feel you squeezin’ me, sweetheart. Go on, give it t’me, show me how wet that pretty pussy gets when you come.”

“Oh, fuck, oh—oh god, Joel.”

Your lungs feel empty, chest on fire as you rake in rapid breaths. Your entire body is constricting, muscles in your stomach drawn tight as you press firmer against the sink, thighs shaking with every impact of his hips against the plush of your ass. The pressure makes your head spin. And then something in the base of your spine snaps, and you’re falling apart in his grasp. Joel curses behind you, but the sound is faint, almost inaudible over the ringing in your ears. Your vision goes white, body shifting forward as he fucks you through the high.

And even as you begin to come down, muscles going lax and body slumping against the sink, Joel is relentless. He uses you; gripping your hips to keep them tilted at the perfect angle, and just fucking wrecks you, exactly like he said he wanted to. A stream of profanities fill the air as his movements become disjointed, and you know he’s close. Can feel the way his cock twitches inside you, desperate for release. You tilt your face to the side and stare at him over your shoulder. Those dark eyes meet yours and his face crumbles, hand reaching to grip your shoulder and hold you down as he nears the precipice. You rut your ass back against him and he almost shouts.

“Fuck,” he growls. “That’s it, that’s it..”

And then he’s coming, cock jerking inside you in sporadic movements, and you’re wishing he hadn’t worn a condom so you could feel the heat of him spread inside your cunt. It’s intense, the yearning you feel to have him dripping out of you once he’s gone. But you settle for watching his face through bleary eyes, admiring the way his lips part and chin tilts towards the ceiling, eyes pinching closed as his body convulses against you. 

For an all too brief moment, Joel doesn’t move. He slumps against your back, forehead resting in the gap between your shoulder blades, and just breathes. Haggard, drawn out exhales that send whisps of your hair flying forward into your face but you don’t care, too blissed out and relaxed underneath his weight to say anything. And then he’s straightening, and you gasp in unison as he grips your waist and slips out of you. There’s a determined ache between your thighs, pussy clenching around his absence, missing the weight of him already.

You sag onto the cold surface. Your mind is a blur, senses dulled from the intensity of your orgasm. The music in the bar has increased, and you imagine that your roommates must be wondering where you are, but can’t bring yourself to care all that much. You can hear him throw the condom into the trash, then there’s a low rustling as he drags his boxers and jeans back up his legs. Body trembling, you close your eyes and wait. Wait to hear the door open and close as he steps out, and leaves you in the bathroom alone, as you know he inevitably will.

But instead, you feel those hands, almost familiar now, grazing your back. They drag your panties back up and smooth your rumpled skirt down over your ass.

“Hey,” a soothing voice murmurs. “You good?”

You peer at him over your shoulder, uncontained surprise no doubt evident in your face. Joel’s expression is soft; cautious. He grips your shoulder and pulls you up, straightening your body. Drags a thumb over the corner of your mouth, wiping away the lipstick smudged there. His touches are so gentle, so tender, in comparison to a few moments ago. It almost gives you whiplash, and yet you find yourself melting under his gaze, because fuck, he’s handsome. 

“I’m good,” you breathe, and he bares his teeth in a smile, cupping your jaw.

“Sweet girl,” Joel says. His head shakes once, slowly, eyes darting across your features, as if trying to memorise them. “I’m gonna remember this.”

You heart is in your throat all over again.

Your fingers fumble to adjust your top, smoothing it out as you smile, humming, “Yeah… yeah, I think I will too.”

A heady silence swells between you. His thumb brushes along your lower lip again, eyes watching the way your swollen mouth yields to his touch. The tip of your tongue slides out and glides over the tip of his digit, just for a second.

“Probably got your friends all worried,” Joel says then, hand dropping to his side. “Must be wonderin’ where you got to.”

You swallow down the disappointment you feel. It burns its way down your throat and into your stomach, not unlike the whiskey had. I don’t care, you want to say. Take me home with you. But you nod and agree. Glance in the mirror and rake numb fingers through bird’s nest hair, trying to tame your wild appearance. You swear you feel his hand graze the hem of your skirt one last time, playing with the soft material while he stares at you in the mirror.

The bubble pops as he unlocks the door, outside sounds rushing in through the gap, infiltrating the space that once smelt like sex and lust and now just feels like any other room. Joel doesn’t kiss you again. Doesn’t touch you. He steps into the hall, and you follow him out. And when he trails toward one side of the bar, with a final lingering glance at you over his shoulder, you begrudgingly head in the opposite direction to the booth, where your almost strangers await you with curious eyes and pinched brows.

Tuesday.

You feel hungover on the day of your first lecture.

A dull ache blossoms behind your left eye, a persistent reminder of how little sleep you had the night before. Your fingers wrap tightly around a tall styrofoam cup, and you take slow mouthfuls of the black coffee inside, attempting to savour the liquid gold, and letting the caffeine act as a saving grace for as long as possible.

You were normally so much better than this, too. Years had passed since your undergrad, and in the past you’d prided yourself on being punctual and prepared. But apparently one of the professors for this semester had it out for you, because when the required weekly prep work for your 9 o’clock Tuesday morning lecture was released the day prior, you were stunned to find that it included an entire fucking book.

After spending a dutiful two hours going over the weekly notes and required journal articles, you’d found yourself glaring at three sentences, written casually at the bottom of the professor’s notes.

Also, read Hesiod’s ‘Theogony’. It will do you well to have these ideas and themes fresh as you undertake the first weeks of this class. See you tomorrow.

Cue you staying up until two am reading fucking Theogony, and walking to your first lecture with a near-permanent yawn sprawled across your face.  

As you approach history commons, a guy wearing a bottle green shirt that reads UNIVERSITY OF NEW ENGLAND in garish gold lettering shakes a pamphlet in your direction. It has a picture of a girl in a tiny athletic uniform on the front, preparing to spike a volleyball. You avoid eye contact and sidestep him quickly, continuing into the building.

The theatre room is easy enough to find.

Thirty odd chairs line the space on an incline, all facing toward a desk at the front of the room. A projector hangs from the ceiling, displaying the beginning of a slide show on a white wall. The slide is a muted beige colour, with stark black lettering that spells out: The Language and Literature of the Odyssey and the Aeneid.

Your professor stands with his back to the room, shuffling through a myriad of notebooks and loose-leaf pages splayed across the desk. Standard.

You traipse your way up the stairs, buoyed along by the steady stream of other students shuffling into the room, and take a seat a few rows from the front. Not too far back that you seem disinterested, and not so close that your professor will notice you falling asleep on the first day.

You open your notes on your laptop and then slump back into your chair, slurping down the final morsels of coffee in your cup before discarding it to the floor by your feet. And then the room quietens as a final group of students file in, heavy door swinging closed behind them, and you allow your eyes to rest upon the man at the foot of the space.

He’s tall. It’s impossible not to notice that first. Tall and broad. A thin white dress shirt stretches across the arch of his back, fighting to pull free from where it’s tucked neatly into the waist of his brown pants. From where you’re seated, you can see a dark head of hair shaking side to side every few moments, the man muttering inaudibly as he peers down at his notes.

You glance down at your laptop again. Watch your cursor blink against the white screen. And then you hear it.

“Alright folks,” an all too familiar voice drawls. “Let’s get down to it.”

You stiffen in your chair. The hairs on the back of your neck stand on end, palms going damp as a memory flits through your brain. One of your own voice.

An accent like that is hard to ignore.

You can’t make out what he’s saying anymore, every word overpowered by the sudden roar of your own heartbeat in your ears.

Slowly—so fucking slowly—you peel your eyes away from your laptop and glance upward.

And there he is, in all his glory. Pearly white smile. Strong jaw. Dark eyes.

Joel… your professor.

Fuck.  

thank you for reading!! x

[lunamagicablu]

“Siamo solo aliti di vento, soffi delicati appesi alle pareti di un cielo senza confini. Siamo polveri e profumo di erba, di fiori mescolati al profumo del mare, della luna, della notte, del giorno, del tempo che corre e sparge intorno a sé i semi dei ricordi. Siamo come ali in volo, da sempre, dal primo tuffo nell’aria all’ultimo sogno caduto nel nostro cuore da una stella in dono…” Tagore *********************** “We are just breaths of wind, delicate breaths hanging on the walls of a borderless sky. We are dust and the scent of grass, of flowers mixed with the scent of the sea, of the moon, of the night, of the day, of time that passes and spreads the seeds of memories around itself. We have always been like wings in flight, from the first dive into the air to the last dream that fell into our hearts from a gift of a star..." Tagore 

[ilciambellano]

Wizz Air, 4 giorni prima della partenza: il tuo volo Catania-Torino è stato spostato dalle 16.20 alle 07.10 del giorno successivo.

Io: bestemmio, chiamo l’autonoleggio per allungare (100€) , chiedo ad amici di ospitarmi a Catania la notte prima della partenza

Wizz Air, meno di 24 ore prima della partenza: il tuo volo Catania-Torino delle 07.10 partirà da Comiso, non da Catania!

Io: bestemmio più forte, chiamo l’autonoleggio per la riconsegna in un'altra sede (113 €) parto per Catania, amici a Comiso non ne ho ma almeno Catania è più vicina di Messina.

Autostrada A18 Messina Catania:

3 ore fermi in autostrada, durante le quali:

Mi godo i 41,5 gradi;

Chiamo il 1518, mi rispondono che non sanno niente di questo incendio e mi invitano a chiamare il 112;

Chiamo il 112, che mi mette in attesa indefinitamente;

La gente comincia a prendere la corsia d’emergenza contromano, con mio sommo sbigottimento;

Per qualche minuto si sparge la voce che il fuoco è anche dietro di noi, qualcuno accenna a "fare la fine del sorcio". Fortunatamente poco dopo arrivano dei mezzi di soccorso.

Arrivato a Catania alle 23, 4 ore in ritardo sulla tabella di marcia, riparto per Comiso alle 3.30.

[acestills2]

What is a hot liquor tank used for?

What is a hot liquor tank used for?Making beer entails making use of warm water, typically at details temperature levels. Sparge water is later on made use of to wash off the sugar. In the developing globe, this warm water is recognized as alcohol , which discusses why it is recognized as warm alcohol storage tank .The warm alcohol storage tank is additionally utilized to preserve particular temperature levels when the grain is being saturated. This is generally done by making use of a warm trading coil that is put in the container.Developing beer in a constant way need to constantly entail a treatment that can be duplicated conveniently. There are additionally numerous elements that need to be taken into account throughout the developing procedure as they play a large component in the total preference and also top quality of the beer. These variables consist of the grain s quantity and also temperature level, quantity as well as temperature level of strike water, the air temperature level, temperature level and also dimension of containers being made use of, and also lastly the level of temperature level loss due to mixing and also inadequate insulation.Mash density is thought about to be an extremely vital consider the developing globe as well as it is something I have actually seen several makers concentrate a lot on myself. You have actually most likely tasted superb beer and also ones that aren t so negative. This is what makes the beer satisfying and also exceptional if the mash density is on factor.Making beer entails utilizing warm water, generally at certain temperature levels. In the developing globe, this warm water is recognized as alcohol , which clarifies why it is recognized as warm alcohol storage tank .The warm alcohol storage tank is likewise made use of to preserve details temperature levels when the grain is being saturated.If you are planning to build your own brewery. ACE Brewery equipment could help you answer your questions and supply brewery equipment. We supply 2-150HL complete beer brewing equipment including malt milling equipment, brew houses equipment, beer fermenters /fermentation tank, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list. If you need beer brewing equipment or microbrewery equipment, please contact us:Ivy LiangEmail: beer@ace-chn.com Refequency questions6 TIPS FOR DEALING WITH MASH EFFICIENCY PROBLEMSWhat Are Some Common Craft Beer Brewery Startup Costs?THE BEST TYPE OF WATER TO USE FOR YOUR BEER BREW?Sanitization, Sterilization and Cleaning for micro brewery factoryHow Does a Microbrewery Differ From a Normal Brewery At Acestills.com, we supply distillers of all sizes from 50 liters to 5000 liters, covering distillation equipment for whiskey (whisky), rum, brandy, vodka, tequila, beer, wine and gin.

[house-construction-services]

Soil Remediation Techniques in House Construction: Ensuring Environmental Sustainability

As urbanization continues to expand, the demand for housing and infrastructure has led to the development of previously untouched lands. However, this construction often comes with the challenge of soil contamination, which poses risks to both environmental and human health. Soil remediation techniques are therefore crucial in ensuring the sustainability of house construction projects, mitigating the adverse effects of contaminants and restoring soil quality.

Understanding Soil Contamination:

Soil contamination can arise from various sources, including industrial activities, improper waste disposal, and historical land use. Common contaminants found in construction sites include heavy metals, petroleum hydrocarbons, pesticides, and volatile organic compounds (VOCs). These pollutants can leach into groundwater, affect plant growth, and pose health risks if not properly addressed.

Soil Remediation Techniques:

Excavation and Removal: In cases where contamination is localized and shallow, excavation of contaminated soil followed by proper disposal is a common remediation approach. This method is effective for addressing surface-level pollutants but may be costly and disruptive to the site.

Soil Vapor Extraction (SVE): SVE involves the extraction of volatile contaminants from the soil by applying a vacuum to the subsurface. This technique is suitable for sites contaminated with VOCs and can be combined with other methods such as air sparging to enhance effectiveness.

Bioremediation: Bioremediation utilizes microorganisms to degrade organic contaminants into harmless byproducts. This natural and cost-effective method can be applied in situ or ex situ, depending on site conditions. Bioremediation is particularly effective for petroleum hydrocarbons and organic pollutants.

Phytoremediation: Phytoremediation involves the use of plants to absorb, metabolize, or accumulate contaminants from the soil. Certain plant species have been found to be effective in removing heavy metals, pesticides, and even radioactive elements from the soil. This technique is environmentally friendly and can be integrated into landscaping designs.

Chemical Remediation: Chemical methods such as oxidation-reduction reactions, soil washing, and chemical stabilization can be employed to treat contaminated soil. These techniques involve the use of chemical agents to neutralize or extract pollutants, making the soil suitable for construction activities.

Thermal Remediation: Thermal techniques such as thermal desorption and soil vapor extraction with thermal enhancement involve the application of heat to the contaminated soil to volatilize or destroy contaminants. While effective, thermal remediation methods can be energy-intensive and may pose challenges in controlling emissions.

Integration into Construction Practices:

Incorporating soil remediation into house construction projects requires careful planning and collaboration between developers, environmental consultants, and regulatory authorities. Site assessments should be conducted prior to construction to identify potential contamination risks, allowing for early implementation of remediation measures. Furthermore, adopting sustainable construction practices such as minimizing waste generation and using environmentally friendly materials can help reduce the likelihood of soil contamination and promote long-term environmental stewardship.

Soil remediation is a critical component of sustainable house construction, ensuring the protection of both environmental and human health. By employing a combination of remediation techniques tailored to site-specific conditions, developers can mitigate the impacts of soil contamination and promote the revitalization of degraded land. Incorporating soil remediation into construction practices not only fulfills regulatory requirements but also demonstrates a commitment to environmental sustainability in urban development projects.

[ananya5400]

Key Trends Shaping the Food Grade Gases Market

The global food grade gases market is estimated to be valued at USD 7.6 billion in 2022. It is projected to reach USD 10.6 billion by 2027, recording a CAGR of 6.9% during the forecast period. Food-grade gases are defined as gases used as a processing aid or as an additive in the food beverage industry. These gases should comply with the standards set by regulatory bodies such as the FDA. They are used alone or in combination for freezing chilling, packaging, and for carbonation in certain beverages. Some of the most commonly used food-grade gases include carbon dioxide, nitrogen, oxygen, hydrogen, and argon. These gases are used for multiple end-uses such as meat, poultry, and seafood products, beverages, dairy frozen food products, and convenience food products.

Key players in this market include Linde Plc (Ireland), Air Products Chemicals, Inc. Air Liquide (France), Taiyo Nippon Sanso (Japan), The Messer group GmbH (Germany).

Download PDF Brochure @https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=9473111

The nitrogen gas segment is estimated to register a CAGR of 6.6% during the forecast period. The quick cooling/freezing properties of nitrogen help retain the quality of products by preventing dehydration and crumbling. These properties drive the demand for nitrogen in the food beverage industry.

Nitrogen is a colourless, odorless, non-toxic, inert gas, which is why it is widely used in the food beverage industry. Nitrogen displaces oxygen and decreases moisture inside of packaged food. Moisture in packaged foods creates bacteria, mold, and mildew, which is why nitrogen is necessary for the food preservation process. This gas also preserves freshness and retains nutrients, which helps the food or beverage last longer. Larger quantities of nitrogen may be required than oxygen or vice versa, depending on what food to preserve. Red meats tend to lose their color when they are deprived of oxygen, so less nitrogen is used when packaging red meat. On the other hand, coffee and beer require more nitrogen because it improves the quality of these drinks. Beer needs nitrogen to create foam, and coffee is dispensed with a higher pressure when brewed with nitrogen.

Some other applications of nitrogen are for sparging wines and filling the headspaces of various beverages to create an inert atmosphere and delay spoilage. Nitrogen is classified as a food additive when it is in direct contact with food and is designated an “E” number; the nomenclature for nitrogen is “E941.”.

The work-from-home trend has created a demand for carbonated beverages in many regions, which positively impacted the market growth.

Soft drinks, sparkling water (seltzer water), and carbonated wine, which has many of the same characteristics as fermented sparkling wine but is less costly to make, are examples of carbonated beverages. During carbonation, carbon dioxide is added to the liquid in a carbonator, where vaporized carbon dioxide is mixed under pressure with temperature-controlled water. Syrups, sweeteners, and other ingredients are then added to create the final product. This phenomenon is what makes soft drinks bubbly and fizzy. Beer is also one of the major carbonated alcoholic beverages, but beer manufacturers generally use the carbon dioxide that is produced during the fermentation process. Carbonation can also drive out the oxygen, which can make a beverage shelf-stable as long as it is sealed, keeping aerobic microbes away.

The popularity of carbonated beverages plays a crucial role in driving market growth. As carbonation increases the shelf-life of these beverages, manufacturers are increasingly using carbon dioxide, thereby increasing the scope for food-grade gases.

What is the current size of the global food grade gases market?

North America dominated the food grade gases market, with a value of USD 2.3 billion in 2022; it is projected to reach USD 3.4 billion by 2027, at a CAGR of 6.5 % during the forecast period.

Canada and Mexico witness the largest import of meat, fish, and seafood. In 2018, Canada was the largest export market for US agricultural products and accounted for 17% of the total exports. The major commodities exported to Canada are prepared foods, fresh processed vegetables, fresh processed fruit, meat meat products, snack foods, certain non-alcoholic beverages, chocolate cocoa products, condiments sauces, coffee, wine, beer, and pet food. The demand for perishable food imports has grown rapidly over the last 25 years since the introduction of supermarket food distribution systems in Mexico. Food Grade Gases are liquefied to promote a cryonic state for the preservation of frozen food items, which offers several chilling advantages: faster freeze rate and improved efficiency over mechanical freezers; increased production; reduced product dehydration; reduced bacterial activity; and increased shelf life. For this reason, nitrogen is most liquefied. Carbon dioxide may also be frozen as dry ice. As the demand for perishable foods is growing in North America, the need to chill, freeze, and package these products to improve their shelf life will increase, thereby increasing the scope for food-grade gases.

[delta-remediation]

Revolutionizing Environmental Restoration: In Situ Soil Remediation Techniques and Innovations

The Importance of In Situ Soil Remediation

In situ soil remediation is an indispensable technique for addressing soil contamination and promoting environmental restoration. This approach treats polluted soil in its original location, eliminating the need for removal or transportation of contaminated materials. The benefits of in situ remediation are numerous, including cost reduction, minimal environmental disruption, and a faster return to productive use.

A Comprehensive Look at In Situ Soil Remediation Techniques

In situ soil remediation techniques can be divided into three main categories: biological, chemical, and physical treatments.

Biological Treatments: Harnessing Nature's Power

Biological treatments employ microorganisms to break down contaminants in the soil. Bioremediation and bioventing are examples of biological treatment techniques. These methods capitalize on natural processes to transform pollutants into less harmful or non-toxic substances.

Chemical Treatments: Targeted Applications for Maximum Impact

Chemical treatments involve applying chemical substances to contaminated soil, either to immobilize or degrade pollutants. Techniques like chemical oxidation, chemical reduction, and soil flushing fall under this category. While highly effective, these methods may necessitate careful management to prevent secondary environmental impacts.

Physical Treatments: Separating and Containing Contaminants

Physical treatments focus on the physical separation or containment of contaminants. Soil vapor extraction, air sparging, and solidification/stabilization are examples of physical treatment methods. These approaches can be effective for certain contaminants, such as volatile organic compounds (VOCs) and heavy metals, but may not be suitable for all types of pollutants.

Selecting the Right Remediation Technique: Key Factors

Choosing the appropriate in situ remediation technique depends on several factors, including site characteristics, contaminant properties, and regulatory requirements.

Site Characteristics: Soil type, depth of contamination, groundwater conditions, and surrounding land use can influence the selection of a remediation technique. Some methods may be more effective in specific soil types or environmental conditions.

Contaminant Properties: The type, concentration, and distribution of contaminants present in the soil will determine the most suitable remediation approach. Certain techniques are more effective for specific pollutants, while others may be less efficient or even detrimental.

Regulatory Requirements: Compliance with local, regional, or national environmental regulations is a crucial factor in selecting a remediation technique. Regulatory requirements may dictate the level of cleanup required, permissible methods, and post-remediation monitoring.

The Pros and Cons of In Situ Soil Remediation

In situ soil remediation offers several advantages over traditional ex-situ methods, such as excavation and off-site storage/disposal. However, it also has some limitations:

Advantages: Lower costs due to reduced transportation and disposal requirements, minimal disruption to the surrounding environment and community, faster implementation and shorter treatment times, and potential synergies with other site development or land management activities.

Limitations: Certain contaminants or soil types may be resistant to in situ treatment methods, requiring alternative approaches. Incomplete or uneven treatment can result in residual contamination, necessitating additional remediation efforts. Some techniques may generate secondary pollutants or require long-term monitoring to ensure effectiveness.

Innovations and Breakthroughs in In Situ Soil Remediation Technological advancements are propelling innovation in the field of in situ soil remediation, resulting in the development of new techniques and improvements in existing methods.

Enhanced Bioremediation: This method stimulates the growth of naturally occurring microorganisms by providing nutrients, oxygen, or other additives to the contaminated soil. These enhancements accelerate the degradation of pollutants, leading to faster and more efficient remediation.

Bioaugmentation Applications: Innovation is being applied in soil remediation through the use of specifically cultured bacteria, such as Pseudomonas Fluorescens. These pollution-degrading bacteria can be injected into the soil to degrade or break down contaminants, offering a targeted and effective treatment method with minimal environmental impact.

Conclusion: Embracing the Future of Environmental Restoration In situ soil remediation is a vital tool for addressing soil contamination and restoring the environment. By understanding the various techniques available, their advantages and limitations, and emerging innovations in the field, decision-makers and practitioners can select the most appropriate and effective methods for their specific needs. As environmental concerns continue to grow, the importance of in situ soil remediation in protecting our natural resources and ensuring a sustainable future cannot be overstated.

Frequently Asked Questions

What is in situ soil remediation? In situ soil remediation is a method used to treat contaminated soil in its original location, without the need for removal or transportation of the polluted material.

What are the main types of in situ soil remediation techniques? The main types of in situ soil remediation techniques are biological, chemical, and physical treatments, each with its own set of methods.

What factors should be considered when selecting a remediation technique? Factors to consider when selecting a remediation technique include site characteristics, contaminant properties, and regulatory requirements.

What are some advantages of in situ soil remediation over traditional methods? Advantages of in situ soil remediation include lower costs, minimal disruption to the surrounding environment, faster implementation, and potential synergies with other site development activities.

What are some emerging innovations in in-situ soil remediation? Emerging innovations in in-situ soil remediation include enhanced bioremediation techniques and the application of bioaugmentation technology, such as the use of specific bacteria for the targeted treatment of contaminants.

[midgardbrewhouse]

Brewday - Pineapple Weed & Elderflower Saison.

Here comes another blog post of three parts, it’s certainly the time of year for foraging ingredients for beer...

Part 1: Foraging Pineapple Weed

The fermentors had been empty for well over a week so it was time to get a brew on, but before then I needed to forage some ingredients for this Summer Solstice Saison. The first is Pineapple Weed. It didn't matter that it was raining to collect these as I was going to rinse them clean anyway. Pineapple Weed grows on compacted and disturbed earth on paths and the edge of fields so with plenty of dog walkers using the route and the farmers tenancy to stick poison everywhere I wanted to make sure they were cleaned before I put them in a beer. The area on a public right of way always has loads growing and the sweet aromas of pineapple and camomile was strong in the air. I collected a bag worth, the roots came up because of the wet soil so I trimmed the plants when I got home so I just had the fresh green tops, leaves and flowers. Rinsed, prepared and put in the fridge for the brew later.

Part 2: Foraging Elderflowers

The next day I made a quick little forage up the road to my usual selection of elders while the strike water warmed. Nice to finally have a year collecting elderflower when it's not raining. I was able to do a good sniff test on each plant and found a smaller shrub-like elder had the nicest smelling sprays, they were smaller but had a wonderful citrus lime aroma. Some of the others were a bit fusty. Always make sure you choose nice smelling fresh flowers when using elderflower, it'll be a lot more rewarding. Then it's back home to process the flowers, forking them off and removing as much stalk as possible ready to go into the end of the boil of my Saison.

Part 3: Brewday

Originally this started as Gungnir my Ernest Golden Ale but I adjusted it into a bit more of a complex malt bill to really get into Saison territory. Malt bill is 69.5% Crisp Plumage Archer Heritage Malt, 9.9% Torrified Wheat, 8.6% Cara Gold, 5% Crystal T50, 4% Dextrin Malt & 3% Rolled Oats. The last two being added to hopefully give a bit more body and head retention. Standard mash at 66c with a 72c sparge. Then for the boil 20g of East Kent Goldings as I had a load spare and heard they can give a nice rounded bitterness. Then everything else goes in for the final 5 minutes with a 10 minute steep as well, and that is 100g of Ernest hops, 292g Pineapple Weed and 296g of Elderflowers. Finally to finish off it's Mangrove Jack’s M29 French Saison Yeast fermented at 29c. Hopefully pulling all these fresh summer flavours together in a tasty farmhouse foraged Saison.

Fermentation was quick on this one and after just 5 days it was down from 1.042 to 1.001! That’s 93% attenuation! At least it brought it back into style after I had poor efficiency and I'm more than happy for such a low finish for this style of beer. It was hard to get a full flavour profile when the sample is so warm but the Elderflower is definitely there along with some other herbal flavours and quite an sharp bitterness. Should be able to get a better tasting once the temp drops down. It's showing promise though, bitterness like this tends to mellow with conditioning. Time to cold crash and then bottle in a few days, I shall report back once it’s all conditioned.

[vanderking]

♞ @mollyoshea25​​ insisted:  🛀

Send a symbol for a starter based off the first time…

🛀 - our muses take a bath or shower together

❛ Miss O’Shea the water will get cold if you continue to tiptoe around this. ❜ Dutch has had enough of her teasing, he is eager for the beautiful redhead to join him in the tub. The Dublin lady was soft in ways that enchant him. His legs slip out to each side of the bath, the hairs on them damp and flattened by the lavender scented water. The bubbles ascending through the air of the bathhouse, his black curls sparge by the vapours of the hot water that filled the basin. 

He slides back far enough to create enough room for her to slot her sender, ivory frame between his thighs, where he snakes his head over her shoulder upon her finally entering. His breath visible when he allows a yearning sigh to escape his nostrils. Mustache tickling her ear he whispers into it. ❛ I’ve missed this, my love, missed being able to just lie with you like this. ❜ An arm enfolds her back into his chest, the other hand working its way to massage her scalp through fiery tussles of red hair. 

[lunamagicablu]

“Siamo solo aliti di vento, soffi delicati appesi alle pareti di un cielo senza confini. Siamo polveri e profumo di erba, di fiori mescolati al profumo del mare, della luna, della notte, del giorno, del tempo che corre e sparge intorno a sé i semi dei ricordi. Siamo come ali in volo, da sempre, dal primo tuffo nell’aria all’ultimo sogno caduto nel nostro cuore da una stella in dono…” Tagore ******************* “We are just breaths of wind, delicate puffs hanging on the walls of a boundless sky. We are dust and the scent of grass, of flowers mixed with the scent of the sea, the moon, the night, the day, the time that runs and spreads the seeds of memories around it. We have always been like wings in flight, from the first dive into the air to the last dream that fell into our heart from a gift star…” Tagore 

[brajeshupadhyay]

Homebrew isn’t as horrid as it used to be and it can cost you less than 50p a pint but would you make your own beer?  A starter 40-pint kit that includes liquid malt extract with yeast costs from £12 The basic ingredients required for making your own beer from scratch – rather than relying on a kit – are hops, grain, water and yeast An all-grain brewing equipment will cost around £200 By Toby Walne for The Mail on Sunday Published: 17:31 EDT, 23 May 2020 | Updated: 18:40 EDT, 24 May 2020 The closure of pubs, combined with stressed household finances, has caused demand for homebrew kits to soar. And I am among those who have taken to brewing their own beer while in lockdown. The result is a home bar well stocked with a mix of India pale ale, stout and cider – plus a few adventurous tipples that include mead and nettle beer. All for less than 50p a pint. Of course, home brewing is not always plain sailing. While the quality can be superior to anything available from a pub or supermarket – a result of fresh aromas and fruity hop kicks – brewing disasters can happen. The result is drinks occasionally infused with hints of soil and mould. But ‘brewing your own’ is always fun. Homebrew: The basic ingredients required for making your own beer from scratch – rather than relying on a kit – are hops, grain, water and yeast You can start with a basic 40-pint kit that includes liquid malt extract with yeast from £12 that can be picked up in stores such as Wilko. You heat the malt extract in a pan and then mix in sugar and water. The brew is then poured into a £10 plastic fermentation bucket with an airlock. Once cooled to about 20ºC, you add the yeast and leave everything to ferment for about a fortnight. While left alone, the yeast busily gobbles up any sugar it can find – and turns it into alcohol and carbon dioxide. It is then time to bottle. You might have spare screw top bottles lying around or old beer bottles. It might be worth investing £10 in a beer bottle capper plus £5 on a pack of 100 crown caps. Add extra sugar just before bottling to ensure that when you drink the contents there is a reassuring fizz that will provide a foaming head to the beer. Leave for two more weeks for final fermentation. Rob Neale is owner of online brewery store Malt Miller. He says: ‘Those with memories of old-fashioned budget kits that would give off a faintly recognisable homebrew tang will be pleasantly surprised by how much better today’s kits are. Companies such as Mango Jacks sell £20 kits that provide a great introduction to this fantastic hobby.’ The basic ingredients required for making your own beer from scratch – rather than relying on a kit – are hops, grain, water and yeast. But it is the process of putting them all together, known as all-grain brewing, that is the hard part. Books such as Craft Beer For The People by Richard Taylor and Home Brew Beer by Greg Hughes offer guidance as well as recipes – as do websites including Brewer’s Friend and BeerSmith.  A good starting point is to brew a favourite beer – a ‘clone’ – so as to replicate the taste of a top ale, such as Timothy Taylor’s Landlord or Brewdog Punk IPA. You start with a ‘mash’ – the term used for stirring germinating barley seed (known as malt) into hot water. For this you need a large preserving pan. Once this has been done, you move on to the ‘sparge’ – rinsing out the mash by adding hot water and separating off the grain. The process requires a bucket with a special rotating arm added to enable water to freely flow through this ‘wort’ liquid. You will then need to boil the wort for at least an hour, during which time hops can be added. Once cooled, the wort is put into a fermenting bin and the yeast added – just like with a basic kit. You should leave it alone to ferment into beer for a couple of weeks before bottling the ale for storage. You can spend from £20 for all the ingredients but the biggest investment will be the all-grain brewing equipment, which will cost around £200. If you invest in something fancy, such as a £700 all-in-one Grainfather, you not only get all the required equipment but also can be connected to a phone app that guides you through the process. Homebrew online traders such as Malt Miller, Brew UK and The Homebrew Shop, sell all the ingredients needed – as well as extras such as sterilisation additives so no germs get into a brew, and a hydrometer to find out the alcohol-strength.  Nettle beer’s not for fainthearts Rather than going down the traditional homebrew route, you can also turn to Mother Nature and forage for ingredients. Fruit, vegetables and even garden weeds can make a brew. To whet your appetite, consider looking at foraging recipe books, such as Booze by John Wright and Food For Free by Richard Mabey. At this time of year, stinging nettles are everywhere. You can pick a kilogram of nettle tops and throw them into a preserving pan with water and cream of tartar. Upon boiling, straining and adding sugar and lemon, the liquid is cooled and yeast is added.  For free: At this time of year, stinging nettles are everywhere The concoction is put into a five-litre glass demijohn with an airlock that can be purchased for about £10. You then sit back for a few weeks and wait in the hope the yeast will turn it into a glorious beer. Peapod burgundy was the tipple of choice for Tom and Barbara Good in 1970s TV sitcom The Good Life, but you might try something a little less potent to begin with – perhaps rhubarb wine. There is a huge range of recipes to explore online – all part of the adventure. They involve chopping up rhubarb, adding ginger and lemon – then pouring on boiling water and leaving covered in a bucket. You then decant the liquid into a demijohn. Fermentation comes from the natural yeast in the air. Patience is required. Wait a year for Mother Nature to run her course before it can be drunk. Advertisement Share or comment on this article: Some links in this article may be affiliate links. If you click on them we may earn a small commission. That helps us fund This Is Money, and keep it free to use. We do not write articles to promote products. We do not allow any commercial relationship to affect our editorial independence. The post How to make your own beer for less than 50p a pint appeared first on Sansaar Times.

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