Great vid, love a behind the scenes of a man in a shed on his brew day in your case on a larger scale 🍻 I'm only down the road from you & I've been keeping my eye out locally for your beers 👍
I absolutely love Amarillo and mosaic. Brewing my old school citra and mosaic ipa under pressure next. My old old favourite beer I brewed ,one of the first all grain brews I brewed but only ever done it in a bucket so it will be interesting to see what pressure fermenting brings to the party. Looks promising cheers 👍🍻
Good that youve been sticking to a core of 4 beers...ive seen a couple of breweries in recent times on the IOM producing far too many ales and its back fired on them and gone under. Cheers Andy👍🍺
If it works first time I’d be delighted - it’s a lovely combo. But I suspect we might want another hop in there too. Looking forward to testing it out. Cheers Pat, Happy New Year
No chlorine/chloramine issues with our water supply. I do have campden but never needed it. And I don’t need to adjust pH much at all with acid. When we first started I religiously checked mash pH and out of 50 brews here was out-of-range once. I will be checking it when we scale up the recipe, but I’d bet you we will be mid 5’s. It always is.
About 5 hours altogether. Once up to temp, 65m Mash, then raise to 100C took half hour, 1 hour boil, drop to 78C, 30m hopstand then about 30 mins to get down to 20C. Transfer, pitch, clean up, go home. A whole afternoon.
I was inspired by your video and 'built' my own 'poorhammer supply' system. I got an Einbrew 1v1p controller, a 35L kettle with a 2.5kW heating element, and a magnetic pump. I have since upgraded the kettle to a 50L one with a 3.2kW element. I'm now thinking about the pros and cons of taking the plunge and starting a nano brewery. As always, thanks for sharing.
Pros and cons in equal measure... but it's certainly rewarding. Weigh it all up - I can't really advise other than don't spend more than you can afford to lose. It's tough out there. Best of luck whatever you decide. Happy new year.
@@FourPriestsBrewery thanks. Yeah the current situation in the industry was a concern which is why I've kept talking myself out of doing it, but if I do, I am thinking of starting real small.
Great vid, love a behind the scenes of a man in a shed on his brew day in your case on a larger scale 🍻 I'm only down the road from you & I've been keeping my eye out locally for your beers 👍
Glad you enjoyed it, I just subbed you your channel too. Where abouts are you?
@@FourPriestsBrewery ah thanks for that. I'm in Crewe, i used to work in Middlewich they've got a nice pub route along the canal 🍻
Ah, round the corner then. We’re in the Crewe Dog occasionally, Hops a bit more often. Might be at Tom’s Tap soon too with Murgy or Locky in keg.
Actually, give me a bell mate, on the number you will find quite easily. I wont post it here as the bots will get me.
@@FourPriestsBrewery can do in a couple of hours if ok
Loving this
Happy to hear!
What a nice relaxing video, looking forward to the taster video... Hoping you have a great new year.....
Same to you Sir! Thanks.
Nice brew and you must have a nice Christmas and a happy New Year. Best regards from Norway.. Cheers
Thanks, you too!
Hi, have you done a video on brewing lager? Thanks!
soon…:)
I absolutely love Amarillo and mosaic. Brewing my old school citra and mosaic ipa under pressure next. My old old favourite beer I brewed ,one of the first all grain brews I brewed but only ever done it in a bucket so it will be interesting to see what pressure fermenting brings to the party. Looks promising cheers 👍🍻
Good that youve been sticking to a core of 4 beers...ive seen a couple of breweries in recent times on the IOM producing far too many ales and its back fired on them and gone under. Cheers Andy👍🍺
Yes. We ‘re not chasing the “cocktail sausage peanut butter marshmallow nutella stout” crowd either. Simple crowd pleasers that pay the bills. Cheers
Can’t beat a bit of Mosaic and Amarillo think this is going to be a great new addition to the range.
If it works first time I’d be delighted - it’s a lovely combo. But I suspect we might want another hop in there too. Looking forward to testing it out. Cheers Pat, Happy New Year
@@FourPriestsBrewery maybe centennial to add a little piney resin? Happy New Year 🍻
Maybe some citra
@@alanhall6625 maybe! Lets have the tasting and see what we need.
Yeast ? or have I missed that bit ?
No, you didn’t miss it. But I did :) Fermentis US-05 at 0.7g/L. I forgot to film it.
What about Camden tablets and lactic acid?
No chlorine/chloramine issues with our water supply. I do have campden but never needed it. And I don’t need to adjust pH much at all with acid. When we first started I religiously checked mash pH and out of 50 brews here was out-of-range once. I will be checking it when we scale up the recipe, but I’d bet you we will be mid 5’s. It always is.
Let me know when you need a tester, i am willing to take the hit, even for a dry January. 😊
You are already on the list mate. Dry what? Never heard of it.
Where do you get the hoses? Been looking for high temp food safe.
on the trial kit, platinum cured hoses from AngelHomebrew
I have a very similar set up and usually go for around 40 litres. From start to finish how long did it take?
About 5 hours altogether. Once up to temp, 65m Mash, then raise to 100C took half hour, 1 hour boil, drop to 78C, 30m hopstand then about 30 mins to get down to 20C. Transfer, pitch, clean up, go home. A whole afternoon.
About the same here, all the best for next year Andy!
Nice sticker! 🍻
Thought you'd spot that :)
I was inspired by your video and 'built' my own 'poorhammer supply' system. I got an Einbrew 1v1p controller, a 35L kettle with a 2.5kW heating element, and a magnetic pump. I have since upgraded the kettle to a 50L one with a 3.2kW element. I'm now thinking about the pros and cons of taking the plunge and starting a nano brewery. As always, thanks for sharing.
Pros and cons in equal measure... but it's certainly rewarding. Weigh it all up - I can't really advise other than don't spend more than you can afford to lose. It's tough out there. Best of luck whatever you decide. Happy new year.
@@FourPriestsBrewery thanks. Yeah the current situation in the industry was a concern which is why I've kept talking myself out of doing it, but if I do, I am thinking of starting real small.