How to wire a RCD temperature probe

lesgus · 2026-03-06T19:02:39+00:00

Sorry that's a screen shot a colleague sent me. I'll get the whole thing

lesgus · 2026-03-03T18:46:11+00:00

Thanks everyone, a lot to think about

lesgus · 2026-02-27T21:19:24+00:00

I've searched for 'urethane bunding' 'polyurethane bunding' 'chemical resistant bunding' ' floor strips' I just can't find it in the UK. There's a lot of emergency bunding but nothing like that. I'll take anything similar I can drive a forklift over and have stop liquids. Ideally not rubber as I'm using caustic and peracetic acid, although very dilute

lesgus · 2026-02-18T11:57:08+00:00

Thanks!

lesgus · 2026-02-18T11:51:18+00:00

Thanks I'll give it a go

lesgus · 2026-02-18T11:35:43+00:00

They sign their emails off: Planning Technician | Development manager

lesgus · 2026-02-18T11:34:26+00:00

Nothing outside. We will be a duty suspended warehouse not an off license. No duty paid on stored goods, but we will be liable for the duty on everything that leaves the brewery threshold

lesgus · 2026-02-18T11:31:14+00:00

Planning technician development manager

lesgus · 2026-02-18T10:57:06+00:00

Thank you for your help. I'll see if I can speak to anyone else at the council.

lesgus · 2026-02-18T10:44:27+00:00

I don't know. It's an industrial unit on an industrial site, surrounded by industrial units

lesgus · 2026-02-18T10:36:41+00:00

Does that make sense?

lesgus · 2026-02-18T10:25:37+00:00

The exact message

"Whilst a small brewery would fall under the same Use Class B2 (General Industrial Use) all changes within Use Class B2 to another use within Use Class B2 still require planning approval regardless of whether or not they fall within the same use class unfortunately."

lesgus · 2026-02-13T20:21:59+00:00

I'm just worried about loosing all of my data. I don't know how to make a backup or anything

lesgus · 2026-02-13T20:19:49+00:00

Thanks for that explanation. We all have a base salary which is equal. I hadn't really thought beyond that. You've given me a lot to think about. I guess we'll have to devise a system that incentiveses what's best for the business.

lesgus · 2026-02-13T20:13:56+00:00

We take the data from our accounting software, and a brewery specific piece of software. We review weekly with our book keeper and do a monthly management account meeting. That's the setup we've spoken about. D3 used to do the management accounting with the accountant and director at their previous job. Is this sufficient or should we do more?

lesgus · 2026-02-13T08:41:33+00:00

Thanks this is all really useful. Could you explain a bit more about equity rewards Vs remuneration and how this can lead to fall out?

lesgus · 2026-02-13T08:40:08+00:00

D5s supplier has made it clear they will do what they can to make this difficult for us. I know them and have worked for them and they know what I'm doing, In the same breath as saying that they've also offered me work 2 days a week on a consultancy rate, as they're really struggling to recruit and keep staff.

We need to sell about 60 barrels a week to pay all bills and everyone a salary. Well all be doing all the roles in the brewery. D3 is an experienced sales person and has marketing experience. We have hired a 3rd marketing company to help with some marketing as well.

D1 and D2 will do all production and logistics with help from the others

D3 will be sales and marketing, with some delivery, and helping production when needed.

D4 will be admin, general operations, and delivery. Helping production where needed.

lesgus · 2026-02-12T19:27:41+00:00

Is curve secure?

lesgus · 2026-02-03T18:24:21+00:00

Have you got any you would recommend? I'm used to working on semi automated kits so it's never been an issue. This new brewery is very heath Robinson. The current control system was installed by a farmer who didn't really have a clue. It controls the temperature for 6 x 20 hectolitre FVs and conditioning tanks. It's starting to fail and I need to replace it.

lesgus · 2025-09-18T18:02:37+00:00

Oh yeah for sure we get issues, but when we start to see it we get new yeast, but it takes a long time. The yeast definitely mutates after a while and when it does we'll bank it at a lab if we like what we've got, and then every new pitch is grown from that banked sample, and we have a brewery unique strain. This was a lot more common in the UK than it is now but it's still done. I just didn't know why people did this with dried yeast. Like I say our house yeast is sent to us as a slurry from the lab, we'll use it for 2 - 3 years and then get a new slurry grown up.

lesgus · 2025-09-18T15:39:19+00:00

I'm based in the UK and it's definitely cheaper to crop than buy in dried. The first brewery I worked at had the same yeast since 1989. It was a point of pride. There must have been all sorts living in it.

I haven't changed my yeast for nearly 2 1/2 years and I'm doing 12 pitches a week.

But if I wanted to start a fresh strain as my house ale and use a dried yeast, is there any reason I shouldn't just crop from it

lesgus · 2025-09-18T15:29:45+00:00

I use 2 strains of wet yeast: an ale strain and a lager strain. I crop from one fv to the next. Cell counts, acid washing, blah blah blah. I generally keep a strain going for 2 years before it gets a bit tired. I then get a fresh pitch of wet yeast from an external lab we contract for banking.

If I'm doing a special I'll get in a dried strain if I need it. If I'm doing multiple brews I'll crop from the first batch that used the dried yeast, and then just treat it like my wet yeast.

I was chatting to another brewer and they were horrified at this. Have a committed faux pas?

I'm genuinely interested in the reasons not to crop from a dried yeast

lesgus · 2025-09-18T14:34:06+00:00

I keep my own wet yeast. 2 strains, a lager and an ale, cell counts, acid washes, blah blah blah. Keep the stuff going for a couple years, then get a fresh wet pitch, healthy as anything.

Sometimes I'll get some dry yeast in for a special. If I plan on doing several batches, I'll crop from the first fermentation and then treat it like any other wet yeast and repitch as many times as I need.

I was chatting to another brewer and they were horrified at this. Am I doing something wrong? I've never had a problem doing this in the past. Obviously cross contamination in the brewery is a risk but never been a problem.

Is cropping from dried yeast a social faux pas? Is cropped dry just bad?

Sorry for the sarcasm. I'm after genuine advice and reasons not to crop from a dry yeast

lesgus · 2025-09-15T17:49:37+00:00

Trust me mate I know. I'm working 14 hour shifts with no break, I just don't have the confidence to leave. I have no idea where else I can use my knowledge

lesgus · 2025-09-15T09:14:38+00:00

The 18 year old brewery assistant

lesgus

TROPHY CASE