Back In The Brewery For 2023 Vlog 878
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- Опубліковано 16 січ 2023
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Hello, I am a homebrewer and I am trying to start a nano brewery you have no Idea how much your videos help me sir, thank you very much
Hi Harry The beer has arrived excellent delivery service I am looking forward to trying your beer
Awesome
As is the work going Harry 👍👍🍺👌
The steel tanks look very nice, brewery looks very tidy,
Thanks for the update.
Those unitanks 😍
When are we getting another Keg of the beautiful The Full Franco?
The last Barrell was delicious.... Personally feel it should be sold to people called Franco 😂
Great update as always. The brewery looks amazing as always. Loving the home build I appreciate what you are doing as I’ve spent many years self building upgrading our houses while working full time to hopefully retire from the NHS before I collapse or it does 🥹 Happy New Year to you and your family and very much looking to watching your adventures throughout 2023. Hopefully I’ll get to the Brew shed this year cheers 👍🍻
haha, 15seconds of fame, cheers mate. Difficult times for the brewing and hospitality industry, however, you run such a tight ship all round that I'm sure you guys will prosper👍
Hi Harry, for your barley wine, could a last ditch effort be some champagne yeast to finish it off? Better to try than tipping it. B
Hi Harry great to see you back I just ordered some beer,only 12 cans just to start looking forward to receiving them good luck with the extension and the brewery and the pub happy new year to
All the very best Harry
For the barley wine you could get an inline air filter for a quid and force oxygenate … worked for me before and pretty safe as long as there’s still sugar left
They go as little as 0.5 micron
Happy new year from Norway
Hey Harry...another possibility to save the barleywine might be to ramp the temps and try a little Kveik? Tis' a shame to tip a labor of love and skill, but sometimes we must! Here's to hoping for better days to come. Cheers.
My first ever all grain brew back in the 80's was a barley wine. My dad bought all the equipment & ingredients to make a 'Chimay' but never got round to it & gave it all to me.
My brewing experience was limited to making 40 pint kits of 'Tom Caxton bitter' so doing the barley wine was challenging to say the least. I even had to soak & malt the grains in the oven.
It took a couple of years of racking & maturing in demijohns following the recipe instructions in the book (wished I still had it), It got infected as there were pellicles on the surface (I didn't know what the cobweb looking stuff on the top was & no internet back then). I almost chucked it down the sink going by its looks but it cleared nicely & I eventually bottled it into 'nips' 1/3 pint bottles. Left it another 6 months to a year before opening the first bottle. Wasn't keen on it at the start as barley wine is a bit different to the extract kits I was used to but WOW, I became used to it & loved it. The penultimate bottle got knocked over which was a sad loss so I immediately opened & drank the last bottle.
@@alidavemason4417 Wow! Ambitious first all grain attempt! I've been brewing for 6-7 years and only recently attempted my first .1100+ stout...2 out of 3 brews went OK - one went off the rails...acetobacter from fruit flies that found a tiny weep hole in my fermenting chamber and got in through a loose spot in my lid which blew off from the krausen activity. It's all a learning experience. Cheers!!