Re:new owner

Anne introduced herself with "I've just purchased my first boat - a Cal 29'." Congratulations, Anne! You now are steward of what I believe is the largest 29 footer that can sail well. We bought Hull #132 and brought it back from boatyard purgatory with a rebuild that literally encompassed everything from the keel to the masthead. We sold it last fall, but I'm happy to share whatever useful knowledge I may have that can help. If it has a wheel, it's probably a Cal 2-29. Is there a head to port and a sink to starboard? And probably a diesel engine? The 29 and 2-29 are nearly identical otherwise, and you'll find a bunch of knowledgeable and friendly owners of each on this list. While you're probing the bilges with the rewiring and replumbing projects (which really aren't as daunting as you might think; we tackled that and more with very limited prior experience), you'll want to inspect the condition of what is affectionately known as the "Dreaded Beam". It was originally spec'ed by Lapworth as stainless, as I recall, but ended up being built with galvanized steel. As a result, any Cal 29 that has had standing water in its bilges for an extended period of time (such as ours) is likely to have significant damage to this structural component. A number of us have replaced ours, and we have mechanical drawings that you can use to get a replacement fabricated if necessary. One other point; when we rewired, we moved the breaker box to the shelf above the starboard quarterberth. This was much more accessible than the side of the engine compartment, and gave us room for the VHF, plenty of circuits, and other goodies. We also discovered that it took about 300 feet of tinned, marine grade two-conductor wire to do the job, and this didn't even include rewiring the mast (which was done separately). So don't be bashful about buying it by the full roll. Best wishes for lots of fun on your new boat, and don't hesitate to ask for help. That's what we're here for. Alfred Poor 1973 T34C #288, "Jambalaya"

Thanks for all the welcomes folks! Yes, I want to get her out on the water. And the repairs I'm doing won't take more than 3 weeks. Besides, right now, I have more money than time or sense, so I want to have a few items taken care of before the balance switches. :-) Alfred, yes, the head is portside and the sink is right across from it. There is a diesel engine, but not the original. Sometime in the mid-80's (an owner or two has saved most of the manuals for me), it was switched out for a Westeberbeke. It also has an outboard. My understanding is that the diesel needed some major work, so one owner bought an outboard rather than deal with the repairs. Another owner decided to tackle the repairs and, according to the guy who did my engine survey, and saw the 'before', the repairs were well done. So the outboard will be sold to help support my new 'habit.' Yes, I saw the possible problems with the 'dreaded beam' on the mariposasailing.com site, but haven't taken a look yet at mine. As for the breaker box, the person taking care of the electrical suggested that the 120V breaker box be put just where you suggested. I didn't even think about moving the other one. Alfred Poor wrote: > > Anne introduced herself with > > > > "I've just purchased my first boat - a Cal 29'." > > > > Congratulations, Anne! You now are steward of what I believe is the > largest 29 footer that can sail well. We bought Hull #132 and brought > it back from boatyard purgatory with a rebuild that literally > encompassed everything from the keel to the masthead. We sold it last > fall, but I'm happy to share whatever useful knowledge I may have that > can help. > > > > If it has a wheel, it's probably a Cal 2-29. Is there a head to port > and a sink to starboard? And probably a diesel engine? The 29 and 2-29 > are nearly identical otherwise, and you'll find a bunch of > knowledgeable and friendly owners of each on this list. > > > > While you're probing the bilges with the rewiring and replumbing > projects (which really aren't as daunting as you might think; we > tackled that and more with very limited prior experience), you'll want > to inspect the condition of what is affectionately known as the > "Dreaded Beam". It was originally spec'ed by Lapworth as stainless, as > I recall, but ended up being built with galvanized steel. As a result, > any Cal 29 that has had standing water in its bilges for an extended > period of time (such as ours) is likely to have significant damage to > this structural component. A number of us have replaced ours, and we > have mechanical drawings that you can use to get a replacement > fabricated if necessary. > > > > One other point; when we rewired, we moved the breaker box to the > shelf above the starboard quarterberth. This was much more accessible > than the side of the engine compartment, and gave us room for the VHF, > plenty of circuits, and other goodies. We also discovered that it took > about 300 feet of tinned, marine grade two-conductor wire to do the > job, and this didn't even include rewiring the mast (which was done > separately). So don't be bashful about buying it by the full roll. > > > > Best wishes for lots of fun on your new boat, and don't hesitate to > ask for help. That's what we're here for. > > > > Alfred Poor > > 1973 T34C #288, "Jambalaya" > > > >

Hello All, While this isn't necessarily a Cal question, I'm thinking that someone here has some experience that they can share. My wife and I are taking Magic to Abaco and the Berrys (Bahamas) this summer on a three week trip. We don't have refrigeration, so provisioning for the trip ahead of time is important. I'm thinking of using two marine (5-day) ice chests for perishables, kept cold using dry ice. I'd appreciate any input and experience on the use of using frozen CO2. Regards, Michael Duvall s/v Magic, Cal 2-27 Pompano Beach, FL --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search.

Hey Michael, When we do longer voyages, we do not use refrigeration any more, and rely on items that live on the shelf. Our last Ice / Dry Ice adventure in 2000 we had ice for @ 12 days in the large Cal 40 icebox. I note that dry ice can get so cold, that it can burn items. The vapors can also add an odd freezer burn taste to unprotected food. My plan includes keeping the ice out of contact with any food item, minimizing air circulation, and keeping free "Water" out of the ice box. We used a layered approach, complete with "thermal barriers". To make ice will last a long time, keeping air from changing is important, so we organize the box so you can open and close it quickly. On the bottom, below the dry ice we placed @ 1/2" closed cell foam pad, that was cut to not cover the drain. The dry Ice was placed in larger Tupperware type plastic containers, with some vent holes on the side, enough containers to cover the bottom. On top of this, we added another foam layer. Next was Ice, which we use frozen gallon jugs of water.. cold and useful later as drinking water. If you can successfully keep "free" water out of the ice box, you can consider "blocking the drain" and keeping the heavy cold air from draining out of the box. Longer term items are packed on top of this, possibly with a layer of visqueen plastic on top. Daily items are placed into Tupperware boxes, typically this includes "one grab and go" box with sandwich gear, tomato, lettuce, mayo, cheese, and meats. Other items should also be in plastic, either boxes or zip-lock style bags. A nice easy trick that we do is to buy one of the new AAA battery Atomic Clocks @ $39.00 with a remote temperature sensor. Using Velcro we attach the remote sensor inside the ice box, usually in one of the top "out of the way" corners. Now I have the correct time displayed on the bulkhead and the temperature of the ice box on display. Have a good trip! Cheers, dEmO From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 6:43 AM To: Ca… [at] yahoogroups.com Subject: [Cal_Boats] Dry Ice Hello All, While this isn't necessarily a Cal question, I'm thinking that someone here has some experience that they can share. My wife and I are taking Magic to Abaco and the Berrys (Bahamas) this summer on a three week trip. We don't have refrigeration, so provisioning for the trip ahead of time is important. I'm thinking of using two marine (5-day) ice chests for perishables, kept cold using dry ice. I'd appreciate any input and experience on the use of using frozen CO2. Regards, Michael Duvall s/v Magic, Cal 2-27 Pompano Beach, FL Looking for last minute shopping deals? Find them fast with Yahoo! Search. <http://us.rd.yahoo.com/evt=51734/*http://tools.search.yahoo.com/newsear ch/category.php?category=shopping>

More...! I just recalled in 2003, we used some of the Styrofoam boxes in the Transpac. We prepared 13 days of precooked meals, mostly a gravy like meal, like stews, curry dishes, chicken goulashes. These we sealed up in vacuum packages and hard froze. The precooked meals were packaged into two Styrofoam boxes with dry ice, and duct taped closed. At meal time the meal was withdrawn from the container, and the container resealed. Our chef cooked up a batch of rice, in a pressure cooker, and added the frozen meal, either cooked with the rice, or boiled in it's pouch. We always cook in a pressure cooker, it's fast and safe, compared to an open top pot. Burns at sea can be deadly. This was highly successful on the 13 day trip to Hawaii. Lettuce typically does not survive too well, so practice on your carrot and cabbage salad recopies. A boat favorite is freshly made French Onion Soup. later, dEmO From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 6:43 AM To: Ca… [at] yahoogroups.com Subject: [Cal_Boats] Dry Ice Hello All, While this isn't necessarily a Cal question, I'm thinking that someone here has some experience that they can share. My wife and I are taking Magic to Abaco and the Berrys (Bahamas) this summer on a three week trip. We don't have refrigeration, so provisioning for the trip ahead of time is important. I'm thinking of using two marine (5-day) ice chests for perishables, kept cold using dry ice. I'd appreciate any input and experience on the use of using frozen CO2. Regards, Michael Duvall s/v Magic, Cal 2-27 Pompano Beach, FL Looking for last minute shopping deals? Find them fast with Yahoo! Search. <http://us.rd.yahoo.com/evt=51734/*http://tools.search.yahoo.com/newsear ch/category.php?category=shopping>

Timmothy... errr dEmO, Thanks for the input. When I bought Magic, the factory installed "ice box" was poorly insulated... well at least in the climate I live (South Florida). I reinsulated with Styrofoam and the squirt in stuff. It's much better than it was, but when we run the engine for a long time, the heat generated finds its way to reduce 40 lbs of ice to tepid water in about 36 hours. Consequently, we will be using marine grade coolers on this trip. As for perishable items, the Bahamas is not known for its availability of ice except for a few places. My son-in-law gave us lots of MREs that we'll be taking along. They don't require any refrigeration and have a shelf life of 10+ years. We probably have enough to feed us for the entire trip, but we definitely don't plan on going that route. Between fishing, marinas, grocery stores, and restaurants along the way I am sure we'll be just fine. However, we do want to take some beef & poultry for cooking at times. We may just get lucky and find a few conchs and lobster too. :) I plan to secure the marine coolers in the salon. My concern is the CO2 that sublimates as the dry ice evaporates. Is this a real concern? We'll be using a wind scoop most of the time at anchor or in the marinas. I'll keep your notes handy as we pack the coolers (layers, precooked foods, and individual packaging). Regards, Michael ti… [at] ch2m.com wrote: More...! I just recalled in 2003, we used some of the Styrofoam boxes in the Transpac. We prepared 13 days of precooked meals, mostly a gravy like meal, like stews, curry dishes, chicken goulashes. These we sealed up in vacuum packages and hard froze. The precooked meals were packaged into two Styrofoam boxes with dry ice, and duct taped closed. At meal time the meal was withdrawn from the container, and the container resealed. Our chef cooked up a batch of rice, in a pressure cooker, and added the frozen meal, either cooked with the rice, or boiled in it's pouch. We always cook in a pressure cooker, it's fast and safe, compared to an open top pot. Burns at sea can be deadly. This was highly successful on the 13 day trip to Hawaii. Lettuce typically does not survive too well, so practice on your carrot and cabbage salad recopies. A boat favorite is freshly made French Onion Soup. later, dEmO --------------------------------- From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 6:43 AM To: Ca… [at] yahoogroups.com Subject: [Cal_Boats] Dry Ice Hello All, While this isn't necessarily a Cal question, I'm thinking that someone here has some experience that they can share. My wife and I are taking Magic to Abaco and the Berrys (Bahamas) this summer on a three week trip. We don't have refrigeration, so provisioning for the trip ahead of time is important. I'm thinking of using two marine (5-day) ice chests for perishables, kept cold using dry ice. I'd appreciate any input and experience on the use of using frozen CO2. Regards, Michael Duvall s/v Magic, Cal 2-27 Pompano Beach, FL --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search. --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search.

I'm confident that the amount of CO2 generated in the stirred air of your cabin should not be a concern... but on the safe side, if you feel uncomfortable, then get a battery powered CO / smoke detector, and mount it just at sleeping level. http://tinyurl.com/2xbc86 Another good source of shelf food is the freeze dried stuff from Mountain House. It's relatively cheap and surprisingly good. The food is very tasty, some like the Chili Mac, is Very Spicy. My Favorites are the Lasagna and the Stroganoff... the freeze dried ice cream tastes exactly like ice cream.. except it's not cold, and it's crunchy. http://tinyurl.com/2xkg4t From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 8:57 AM To: Ca… [at] yahoogroups.com Subject: RE: [Cal_Boats] Dry Ice (dEmO) Timmothy... errr dEmO, Thanks for the input. When I bought Magic, the factory installed "ice box" was poorly insulated... well at least in the climate I live (South Florida). I reinsulated with Styrofoam and the squirt in stuff. It's much better than it was, but when we run the engine for a long time, the heat generated finds its way to reduce 40 lbs of ice to tepid water in about 36 hours. Consequently, we will be using marine grade coolers on this trip. As for perishable items, the Bahamas is not known for its availability of ice except for a few places. My son-in-law gave us lots of MREs that we'll be taking along. They don't require any refrigeration and have a shelf life of 10+ years. We probably have enough to feed us for the entire trip, but we definitely don't plan on going that route. Between fishing, marinas, grocery stores, and restaurants along the way I am sure we'll be just fine. However, we do want to take some beef & poultry for cooking at times. We may just get lucky and find a few conchs and lobster too. :) I plan to secure the marine coolers in the salon. My concern is the CO2 that sublimates as the dry ice evaporates. Is this a real concern? We'll be using a wind scoop most of the time at anchor or in the marinas. I'll keep your notes handy as we pack the coolers (layers, precooked foods, and individual packaging). Regards, Michael ti… [at] ch2m.com wrote: More...! I just recalled in 2003, we used some of the Styrofoam boxes in the Transpac. We prepared 13 days of precooked meals, mostly a gravy like meal, like stews, curry dishes, chicken goulashes. These we sealed up in vacuum packages and hard froze. The precooked meals were packaged into two Styrofoam boxes with dry ice, and duct taped closed. At meal time the meal was withdrawn from the container, and the container resealed. Our chef cooked up a batch of rice, in a pressure cooker, and added the frozen meal, either cooked with the rice, or boiled in it's pouch. We always cook in a pressure cooker, it's fast and safe, compared to an open top pot. Burns at sea can be deadly. This was highly successful on the 13 day trip to Hawaii. Lettuce typically does not survive too well, so practice on your carrot and cabbage salad recopies. A boat favorite is freshly made French Onion Soup. later, dEmO From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 6:43 AM To: Ca… [at] yahoogroups.com Subject: [Cal_Boats] Dry Ice Hello All, While this isn't necessarily a Cal question, I'm thinking that someone here has some experience that they can share. My wife and I are taking Magic to Abaco and the Berrys (Bahamas) this summer on a three week trip. We don't have refrigeration, so provisioning for the trip ahead of time is important. I'm thinking of using two marine (5-day) ice chests for perishables, kept cold using dry ice. I'd appreciate any input and experience on the use of using frozen CO2. Regards, Michael Duvall s/v Magic, Cal 2-27 Pompano Beach, FL Looking for last minute shopping deals? Find them fast with Yahoo! Search. <http://us.rd.yahoo.com/evt=51734/*http://tools.search.yahoo.com/newsear ch/category.php?category=shopping> Looking for last minute shopping deals? Find them fast with Yahoo! Search. <http://us.rd.yahoo.com/evt=51734/*http://tools.search.yahoo.com/newsear ch/category.php?category=shopping>

Great setup, dEmo; you can keep the cold air/CO2 from draining out of the box by putting a reverse curve in the drain line with an inch or so of water in it; like a plumber's trap under the kitchen sink. Water will still drain, but not cold air. Nick From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of ti… [at] ch2m.com Sent: Sunday, February 24, 2008 4:21 PM To: Ca… [at] yahoogroups.com Subject: RE: [Cal_Boats] Dry Ice If you can successfully keep "free" water out of the ice box, you can consider "blocking the drain" and keeping the heavy cold air from draining out of the box. Cheers, dEmO

ti… [at] ch2m.com wrote: > > > If you can successfully keep "free" water out of the ice box, you can > consider "blocking the drain" and keeping the heavy cold air from > draining out of the box. > You can preserve the drain without losing cold air out of it by adding a little trap--a U-shaped turn in the drain, or by running the drain into a container with water in it. It's important to make sure your trap has water in it or it won't trap anything. Unused floor drain in house basements are often a source of sewer odors when the water evaporates out of the trap. Chris Campbell