Oil Change - Busted
Sunday, October 18th, 2009It was time - past time - to change the oil in the plane. It’s legal for me to change the oil on the plane - pilots are allowed to do preventative maintenance. But airports like all businesses, want to present certain appearances. Our plane is at a tie d0wn instead of a hangar due to the expense. And our tie down is prominently located at the airport too, so that isn’t a very discrete for an scruffy project like this. Changing the oil near the terminal isn’t one of those appearances this airport wants to present.
So, I loaded the necessary oil and oil change equipment into the plane and after a flight (so the oil was warm) I taxied to the far end of the airport. Traffic was taking off from the opposite end so it was quiet - and discreet - where I was.
So naturally, once I took the cowling off and got started, the airport was “turned around” and traffic started using my end for takeoff. No matter, it’s near the end of the day and traffic will be falling off soon. I got the cowling off and got ready to drain the oil. And found my oil sample kit was back at the tiedown.
I said a few words choice words and started the 3/4 mile walk to get the oil sample kit. On the way I met one of the line guys driving the gas truck who offered me a ride. So much for being discrete. He was kind enough to drive me back too - saved me a lot of time there.
I drained the oil, got my sample, and took off the old filter. I caught most of the oil falling from the filter, but had to clean up the rest. After the oil had all drained out, I closed the quick-drain valve, put on and safety-wired the new filter, and started refilling with the new oil. By now it was dark, I was near a light, but still had to use my flashlight.
While doing that I made the log book entry and cleaned up. We had 65 hours on this oil, more than the usual 50 hour amount and the oil showed it too. In a couple months we’ll change to the winter oil, but this needed changing now.
I put the cowling back on. This took a long time. It’s difficult to get the bottom cowling on a Cessna 172 single-handled. This ended up taking almost as long as all the work so far! I finally got it on and put the top cowling on as well, that’s easier. Next time I’ll get a hose to drain the oil so I don’t have to remove the bottom cowling.
I started up to taxi back. And swore again. I’d forgotten to reconnect the taxi and landing lights in the lower cowling. Nothing to do but take the top cowling off again, reach down and reconnect the wires. Only 28 or so screws to do that.
That’s when I got busted. I hear a voice saying, “I thought I recognized you”. It was a friend who also is the chair of the airport commission. He helpfully pointed out the airport regulations that I didn’t know and had just broken as we pushed my plane to his hangar. In the light and with his help it was a lot easier reconnecting the taxi and landing lights. I even got them right first time. And he found a spare screw for one of my cowling screws that had gone missing. (In older airplanes a cowling screw will, once and a while, come loose and leave the airplane in flight. There’s enough extra that this isn’t a problem. I even had a door lock disappear in flight once.)
Turns out that EPA regulations prevent oil changes except at specific locations with oil-water separators - like the maintenance hangar that’s operated by the FBO. Reasonably, they don’t want dumped oil to run off into normal drainage water. And, I suspect that the Airport Commission over the years has liked that policy too, it gives them cover as well. All the DC metro area airports want to attract the corporate aircraft with a nice appearance.
But the oil change is done, although I’ll have to find a new - and acceptable - place to do that in the future.
I start with wheat berries, the whole-wheat kernels that are ground to make flour. I do this because when I was making bread earlier I found that the wheat goes “off” quickly. That’s why there is white flour, it stores better and lasts longer. The oils in the kernel go rancid relatively quickly, so white flour has that kernel removed. But we like the taste and nutrition of the whole wheat. I use the “hard red spring wheat” to the right. It’s better for bread due to the higher gluten content. Other wheat is lighter in color and softer too.
We have a grain grinder attachment for the Kitchen Aid mixer to make the flour from the wheat berries. (Fresh whole-grain flour makes wonderful light & fluffy pancakes and waffles too. The fresh flour has a slightly nutty taste.)

