Saint Arnold Brewing Company co-founder Brock Wagner knew that his growing craft brewery’s move to a 104,000-sq-ft building in Houston’s Northside district would require a new steam boiler system.
The readers weigh in. In my December 2012 column, I solicited reader feedback regarding substantial completion and the trend of owners accepting buildings as substantially complete when the mechanical and electrical systems are not complete, fully integrated, and functioning properly.
Last month, the National Institute of Building Sciences Annual Conference and Expo wrapped up with a look at how building information modeling (BIM) is being taught to the next generation of building industry professionals.
In an age when a three-year-old cell phone is considered to be obsolete, steam heating systems, which are often well over 50 years old, get no respect.
Technology-based communities are evolving swiftly in terms of both nature and influence. Here, the owner of his own popular BAS connection community chats with other industry leaders in advance of his free AHR sessions in Dallas.
While active beams are making great strides toward becoming a standard part of the designer’s toolbox, knowing when to deploy them is a critical judgment. The author focuses his considerable experience with them into a good look at related thermal comfort considerations. Operation and controls, two- and four-pipe systems, and condensation control strategies round out a worthwhile look at how active beams can work for you.
Once again, we bring you an advance peek of what will be on the floor when AHR Expo attendees arrive in Dallas late this month. Attendees and non-attendees alike can also browse a treasure trove of info at www.ahrexpo.com. But for now, enjoy a snapshot drawn straight from the exhibitors themselves.
Valuable insights for dealing with cooling plants, air handling, and hydronics lead up to some startling commissioning experience with reported kW values.
In October 2011, Mas (la grillade) opened in New York City with the goal of elevating hardwood grilling to a culinary art using fire and smoke. Located in Lower Manhattan’s Greenwich Village, “the grill” aimed to build upon the success of its sister restaurant and predecessor, Mas (farmhouse), and rely exclusively on hardwoods as its primary cooking fuel.
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