Back In The Brewery For 2023 Vlog 878

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[@mattharris2018]

Awesome

[@andyb1577]

Hi Harry The beer has arrived excellent delivery service I am looking forward to trying your beer

[@davidpestana5290]

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

[@TinyShedBrewing]

As is the work going Harry 👍👍🍺👌

[@AceTeale]

The steel tanks look very nice, brewery looks very tidy,

[@RichardPattersonNZ]

Thanks for the update. Those unitanks 😍

[@dbdb8934]

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👍

[@BrewabitRick]

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 👍🍻

[@BrewmackerHomeBrew]

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

[@fatladzuk]

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 😂

[@dylanjonesbragdybachhomebrew]

All the very best Harry

[@andyb1577]

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

[@rafiki270]

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

[@rafiki270]

They go as little as 0.5 micron

[@myrbakkbryggeri6886]

Happy new year from Norway

[@jcinsaniac]

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.

[@alidavemason4417]

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.

[@jcinsaniac]

@@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!!