Best option for roof insulation (and other insulation tips?)

[Penners]

I knew those cows well, sat many a time behind them.

I tend to avoid that area of a cow, myself.

wool insulation is very expenisve, especially for a large area, although I think it has other benefits such as breathability.

I'm not sure I understand that. Surely the whole point of insulation is that you trap gazillions of pockets of still air. Wouldn't "breathability" tend to negate that?

 

[Nemesis]

The Thermafleece people did say that some contractors won't touch it or ask silly prices... to try to put people off I suppose, no idea why.

The costs of the stuff are available online so it can't be hard to do the calculations?

The breathabilty stuff... I think there's info online about that but I haven't time to look it up at the moment.

I also think some of the lanolin may be removed in the process. No idea why some are so resistant to it... some won't use it at all (bit like this new fangled lime?)

 

[Penners]

I wonder whether working with Thermafleece gets you liberally coated with lanolin. Some might regard it as a cosmetic benefit, but a bit poofy for a ruffty-tuffty builder.

 

[geoff]

In reply to 'joatex', I was completely refurbishing the roof so I was replacing the felt and slates anyway. I fitted the insulation afterwards from below. I am just about to do a lean to roof which has conventional felt and slates (single battened). I have put short lengths of 50 x 25 batten along the rafters to provide a ventilation space under the felt, and I am cutting the insulation to fit in between (100mm rafters, so 50mm double foil insulation). I am going to lay 40 or 50mm depth of the same stuff on the face (to give greater insulation and avoid cold bridging with the rafters) and then fit the plasterboard (I prefer to use drywall screws for this). If you do this, remember to mark where the rafters run before fitting the face insulation, as you won't be able to tell where they are afterwards.....

 

[Gervase]

The lanolin is stripped from the fleece as part of the process - it's a fairly dry and dense material that seems to have been partially felted (possibly by being boiled and then being passed through rollers) and, according to the patent, has been fairly well dosed with borax to keep the bugs at bay and to improve its fireproofing.
It's lovely stuff to work with - best cut using a bread knife with a scalloped blade which has been given a good working on a steel to produce a nice keen edge.

 

[Penners]

best cut using a bread knife with a scalloped blade which has been given a good working on a steel to produce a nice keen edge.

You could say the same about its source mammal.

 

[Nemesis]

Well, I'm having hazelnut and orange roast for Christmas, hopefully long slow cooking will make it tender.

 

[Penners]

Well, I'm having hazelnut and orange roast for Christmas, hopefully long slow cooking will make it tender.

Oooooh - yum! :x

 

[Nemesis]

Well we like it more than charred dead animal!

 

[Moo]

Well we like it more than charred dead animal!

But if you were to convert everyone to your taste there wouldn't be all those lovely sheep on the hills, and they'd have to scan the cows to ensure that any male calves could be aborted ....

 

[Nemesis]

Oh, I gave up discussing the ethics etc of it all years ago.

I just don't eat 'em, the thought makes me sick.

Hazelnut roast with all the trimmings (we grew the nuts ourselves) suits us fine.

http://www.ciwf.org.uk/#

 

[Nemesis]

However... with regard to male calves... food for thought.

http://www.ciwf.org/campaigns/primary_campaigns/Calves_Letters.htm

http://www.ciwf.org/campaigns/primary_campaigns/long_distance_vid.html

http://www.ciwf.org/campaigns/primary_campaigns/long_distance_overview.html

 

[Penners]

Well we like it more than charred dead animal!

But if you were to convert everyone to your taste there wouldn't be all those lovely sheep on the hills

Ha-ha! Touche!

 

[Penners]

Well we like it more than charred dead animal!

The trick is to cook, rather than charring. Surely you know that word!

 

[Nemesis]

Raw, charred, cooked... I don't eat 'em.

 

[Moo]

Shame on you, Penners - Nemesis is a woman of principle; she wouldn't dream of using anything made from wool, leather, or any other animal by-products such as milk, or eggs, or gelatine.....

 

[Nemesis]

Moo - this is not the place to discuss any of this, and I'm not a vegan. I think that response was rather OTT don't you?

If you want to eat meat - that's up to you. I don't eat it, and I'm quite happy not doing so. It never ceases to surprise me the response of some to that statement however.

Maybe though if people learned more about meat production and slaughter they would consider that this could certainly be improved in many cases.

Less and better quality and with higher standards of welfare may be one answer.

http://www.hedweb.com/hillman/animpain.htm

And yes - I do try to live by certain principles in my life. I hope others do also.

With regard to Herdwicks - they are a rare breed which are part of the Lakeland landscape, plenty of info on the internet for those interested.

 

[Lime]

Well we like it more than charred dead animal!

But if you were to convert everyone to your taste there wouldn't be all those lovely sheep on the hills, and they'd have to scan the cows to ensure that any male calves could be aborted ....

Unfortunately the lambs and calves that look so pretty and enhance the landscape are only here for a short time before they are on someone's table.
As you say, if no one ate them they would not be here.

The argument that Herdwicks are a rare breed which are part of the Lakeland landscape seems to overlook that point.

Just as those that use leather and wool often forget that they are but by-products of the meat industry.
Without meat eating most of the by-products would become exotic and rare.

However, as has already been touched upon, the methods of slaughter should be known by those that eat meat.
I would wager that the majority of meat eaters know (or want to know) next to nothing about it.
Slaughterhouses are modern day Auschwitz's for animals.
They are a disgrace to humanity.
The methods of slaughter of most food animals is disgusting and cruel and much could be done to improve it.
It makes a total mockery of the ooohs and aahs that come from the mouths of those watching lambs jumping for joy.
The same mouths that are often filled with the same animals' flesh.

 

[Nemesis]

Actually - I'm not overlooking the point at all that Herdwicks are used for meat... I just don't eat 'em myself. In fact in the past I would suggest that meat was more often a by product of the wool industry.

But - the Lakes is a very complex situation. I simply draw it to people's attention, if they wish to know more I suggest they do some research.

Anyhow, my hazelnut roast was delicious, home grown hazelnuts as we had a mega crop this year, which was good, recipe from the National Trust veggie cookbook.

Accompanied by home grown veg, which was good too.

 

[Moo]

My memory's probably at fault, but weren't most of the scenic parts of the country originally forest?