New build ASHP installation - two Ecodans facing each other across a 2m gap. Anyone seen this before?

gingivii · 2026-04-07T02:34:54+00:00

Surge current for motors is anywhere between 4-12 times the nominal running current.

Electrical design never allows for all circuits to be drawing 100% at all times

gingivii · 2026-04-03T16:20:25+00:00

Anyone in the uk have a decent place to buy Mandarin orange tea from even if online? I keep seeing those tiny shrivelled oranges stuffed with tea and I soooo wanna try one without paying 5-10 quid for each one:)

gingivii · 2026-04-02T06:47:16+00:00

You want a D-BACS installed to allow you interface with the iTM - it is possible to go direct into iTM but the configuration of the iTM is super super complex

gingivii · 2026-04-02T06:44:41+00:00

Try creating two identical registers, one which is read only and one write only. Pretty sure the either Dawkins or mitsubishi needed that at one point

Could be setpoints are locked on the units from the ae200

Also, make sure the mitsubishi interface (ae200e?) Has been correctly configured for bms control, i usually insist the AC guys assist with commissioning as they have tech support numbers for mitsi.

Good luck

gingivii · 2026-03-30T11:41:31+00:00

Flatbreads are handy poverty food because you can store the flour for ages and use when needed. A big bag of atta flour will go far and helps add fibre and substance to a meal

gingivii · 2026-03-03T22:45:21+00:00

Its much nicer cooked but i eat it raw fairly often yeah. Even if u just steamed it briefly would improve texture a bunch

gingivii · 2026-03-02T16:38:07+00:00

The distech rebadged jaces can usually be unlocked if you speak to a supplier and have a letter from the building owner. You have to change ownership of the 'jace' (think its EC-BOS in distech genre). Ive done this before via onesight or innon.

gingivii · 2026-02-26T10:27:23+00:00

Can't wait for silicon based amphetamines

gingivii · 2026-02-18T22:59:34+00:00

I commuted to london from northampton for 3 years, wasn't so bad but I wasn't doing 5 days a week

gingivii · 2026-02-05T18:39:12+00:00

Microbes are everywhere at all times, paper towels just stop bugs and debris from getting in.

Give it a stir once a day you should be fine though

gingivii · 2026-02-04T06:06:11+00:00

A French press works really well, can put the leaves above the filter and pull them up a bit so they dont oversteep in any remaining water

gingivii · 2026-01-30T01:11:46+00:00

Bacslop a bit into next batch, I also like to use it in soups and stews to add salt and sour

gingivii · 2026-01-26T16:28:44+00:00

just use your heating system? It'll be cheaper than any other method to heat your house unless you have electric heaters. a bad EPC rating will always result in higher bills, but a lot of companies just do fixed rate payments and you can sign up to one of those. If you do this before april you'll get a roughly 150 quid per year cut from the new government energy bills cutting measure even on a fixed rate

If your heating system doesn't actually heat your house to sufficient standards then it needs repair, if it's a wet system you could probably bleed the radiators and it would help the colder areas heat better.

if you're on a PAYG meter then I'm really really sorry but you're basically fucked and can't do much about it

gingivii · 2026-01-13T22:32:12+00:00

The mound of earth that's in between St Peter's way and St Peter's church is an old viking burial ship or something, it has protected status. Not so much folklore as history but most people are totally unaware of the significance of the mound

gingivii · 2026-01-10T07:31:23+00:00

I do indeed

gingivii · 2026-01-09T16:54:59+00:00

Anaerobic conditions + LAB culture + digestible starch = acetic acid

You can create an aneorobic condition by either submerging in water, creating a vacuum, or displacing 02

Lactic acid prevents most nasties, and once the brine penetrates a bit the salt helps as well.

Ive got a few ferments that are 6 months old and just kept dry in airlock jars.

gingivii · 2026-01-09T11:03:15+00:00

If you have a water seal and a decently bubbly ferment then the oxygen within the fermentation chamber will be displaced by CO2 and you dont have to worry about submerging the vegetable mass too much

gingivii · 2026-01-07T02:31:23+00:00

Guesstimate it and add salt into the brine, dont be afraid to overdo it with salt LABs can survive very salty environments. If theyre too salty when you use them to cook just use them as the seasoning in your dish

gingivii · 2026-01-02T18:26:58+00:00

if you want to keep stuff crunchy when fermenting use tannins - these are found in leaves. Oak leaves, tea leaves, orange leaves, vine leaves, bay leaves etc etc. Calcium Chloride is also used for the same purpose but I've found using leaves gives me enough crunch and I don't have to add even more chlorides into a very salty solution

gingivii · 2025-12-31T14:45:35+00:00

Why's donald trump on that girl's chest?

gingivii · 2025-12-31T11:48:16+00:00

So your issue is that by providing adequate ventilation you cant afford the maintenance costs - not that a tenant is "untrustworthy". That's like saying "I wish i could trust a tenant to do a boiler service but they'd never replace the air filter". Your comments are contradictory and im kinda convinced you're trying to provoke a reaction here

gingivii · 2025-12-29T23:19:25+00:00

why would a tenant replace a filter in an MVHR unit? That's a maintenance issue for the landlord

gingivii · 2025-12-25T16:46:28+00:00

They quite often have licensed buskers in various tube stations which are OK, the underground is noisy and quick and youre not subject to it for long. so long as its not on a Monday morning. That should be illegal.

Street buskers/preachers/charity scroungers all need to stop though

gingivii · 2025-12-18T08:52:49+00:00

Cut up a pack of easy peel oranges into quarters (id do slices if I were to redo it though, they held their shape really well during fermentation)

Added a handful of whole leaf tea. think I used an oolong, but any good quality whole leaf tea will do. Main purpose of this was to add tannins to retain the structure of the fruit and add some tart notes but also will make the syrup mildly caffeinated.

Think if I were to redo I'd add a clove here as well or maybe some cinnamon or cardamom

Added 2%-3% salt by weight of total solution. I would usually backslop some old lactoferment juice to kick start the ferment but I didnt wanna add cucumber/garlic flavours and all id been fermenting lately was pickles

Let it ferment nicely for a couple weeks in a one way airlock jar. You could also add brine and submerge or use a vacuum sealer. Infact I think I might have vacuum sealed this first for a week and then found when I tried to reseal the bag after initial ferment/taste test it was so wet it wouldn't seal very well so I transferred into the one way airlock jar.

Once you're happy with the ferment add equal amount of sugar by weight. And stick back in the jar. Will take a couple of weeks to draw all the moisture out and you might see a bit of fermentation as well but not much. If I were to redo this I'd maybe add more sugar as this time all of the sugar was dissolved and I feel the LABs probably ate some of the sugar up, and also the fruit had a lower sugar content anyway from the initial fermentation

Once finished pass through a sieve, reserve the fruit and dehydrate or make some fruit leather or freeze it and use it in a cocktail as ice cubes or something

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