Just out standing!! Thank you so much for sharing this project with us in such wonderful detail. Your thorough treatment of the whole project was awesome! I was so excited each time a new installment came out, and couldn't be more happy about the wonderful result. Keep up the great work. Can't wait to see what you put out next!
@kevinrich53129 ай бұрын
Bravo! Thanks Brian. Enjoy the journey. Much success for the future.
@Marceloluizz9 ай бұрын
Very nice project!!! Excited for the next. Tks for sharing with us and cheers from Brazil!👏🍺🍻
@CS-Sir_Twit9 ай бұрын
Well done on the project. For the amount of first application of theory and then end up with drinkable beer. I tip my hat to you sir.
@joeoct179 ай бұрын
Super cool project! Thank you for documenting your journey.
@jamiekidder58689 ай бұрын
This was a delightful journey and I'm thrilled the beer came out as good as it did. I can only imagine how satisfying that must be. Looking forward to the next.
@nengus9 ай бұрын
Thank you for this very inspiring project. Your videos are definitely some of my absolute favorite content on KZbin.
@bigredlevy9 ай бұрын
Congratulations on a successful project. I have loved watching all of your updates. All the best for the next growing season.
@jauld3609 ай бұрын
Well done on doing all of that on your own. In the UK, I can buy Orkney bere flour from Barony Mill, which I have used to make Bannock bread. I believe that Bannocks are fairly common in Canada, but if you want their recipe search for "Orkney Bere Bannocks". The last part of the recipe mandates "Consume with copious amounts of ale"!
@brechtverborgh88458 ай бұрын
What a wonderfull journey this was to watch. It even encouraged me to start my own patch of barly and oats.
@cathycoolen40369 ай бұрын
So inspiring !
@craiglewis78217 күн бұрын
Re: hopping. I have heard of brewers making hop tea to characterize the hops. Boil the hops in water for 5, 15, 30, and 60 minutes, taste. Do the same to a commercial reference strain, and compare. Some brewers don't add hops to the boil at all, and dial in their flavors by adding hop tea to the wort.
@normodegard1839 ай бұрын
Congrats. Thats cool.
@antonshelliem569 ай бұрын
Love the content, looking forward to the next one !
@jdashburn19 ай бұрын
Loved this series. Thanks for sharing it.
@preuc33679 ай бұрын
fantastic
@mdharrisuiuc9 ай бұрын
That's really awesome. To have made a perfectly serviceable beer, using things you grew or captured yourself. The observed flaws are relatively minor, all things considered. Only way to anticipate the hop bitterness would be to send it off for HPLC or try to simulate with a sweetened to your anticipated FG hop tea, although that will still not be fully representative. Trial and error would be my preferred method!
@christianingemannbrandt12319 ай бұрын
I really enjoyed your project. I've seen all your videos. I'm from denmark and I grow Wild hobs in my garden.. I will try to brew beer with them Inspired by you. Looking forward to see what you will do in this season. Greetings from Denmark.
@thomasmarquart9 ай бұрын
Thanks for the series - a joy to follow along! I hope to do something similar soon on our own small farm in eastern Sweden.
@rimmersbryggeri9 ай бұрын
Seems like a good result since it's based wholly on unknowns. If you can find some elder shoots to plant on your property it's a really nice plant to have around and at least here in sweden it carries some pretty amazing microbes. So good even a totally unflavoured lab wort tastes good when fermented. Sambucus Canadensis is the american variety. Roots really easily from both wood and greenwood. Around here it grows everywhere. Smells nice and is supposedly good for bees to.
@dr0bi9 ай бұрын
It would be great to see you do a coolship sour! Good luck with the project this year.
@KSW9349 ай бұрын
Great work! You've inspired me to try growing some barley this year. Cheers!
@andrew94199 ай бұрын
This has been a motivating journey for me to watch, thank you so much for sharing it!