A Long Time Ago . . .

[CD]

In 1990, I made a video of brewing on my recently acquired 36 gallon (164 litre) plant. Twenty years later I made another, highlighting changes made in light of experience, and combined them on a DVD.

I have forced a copy on a few members of this forum over the years, who in the main have been appreciative, most recently to Chopps, who is in the process of setting up a brewery twice the size of mine. As followers of the ‘Four Priests Brewery’ thread will know, he is a great You Tube contributor, and has kindly edited my effort to correct Aspect Ratio differences in the two sections.

So, if you have nothing better to do for 73 minutes, here it is.

 

[Chippy_Tea]

I thought the post was going to start -

A Long Time Ago . . .


in Bethlehem, so the Holy Bible said
Mary's boy child Jesus Christ was born on Christmas Day

Hark, now hear the angels sing, a king was born today
And man will live for evermore, because of Christmas Day
Mary's boy child Jesus Christ was born on Christmas Day

Sorry

 

[Flat Foot]

@CD I'm only nine minutes in but you have a great presenting style and tempo - YouTube came along too late for you as I think you would have built up a following!

 

[chrisb8]

I thought the post was going to start -

A Long Time Ago . . .


in Bethlehem, so the Holy Bible said
Mary's boy child Jesus Christ was born on Christmas Day

Hark, now hear the angels sing, a king was born today
And man will live for evermore, because of Christmas Day
Mary's boy child Jesus Christ was born on Christmas Day

Sorry

So did I...

 

[Clint]

....in a Galaxy,far,far away.

 

[Dads_Ale]

Time well spent. Really enjoyed watching and interesting to see the brewery hadn’t really changed that much over the years.

 

[Clint]

Thanks for sharing this CD. You are a master of your craft.

 

[The Baron]

I will give this a good view tomorrow

 

[marshbrewer]

I'm absolutely loving this; I'm 37 mins in.

Great pigs; were they large whites?

 

[Hazelwood Brewery]

As one of those “forced” to watch, I’m happy to see others being forced.

Great job! :hat:

 

[White Rose Al]

What a brilliant video, to look at this setup in the original video with a few changes in 2011 is fascinating.

Home brewers have it so easy now with AIO systems and corny kegs. Even sitting on the sofa tracking fermentation with a tilt or ispindel.

Great stuff

 

[Bitter_Dave]

I thoroughly enjoyed watching that! Thanks for sharing (and making it!). Really nice to see the innovations you made later, but also nice to see the old kit continuing to be used.

 

[CD]

I'm absolutely loving this; I'm 37 mins in.

Great pigs; were they large whites?

Original was a Tamworth, her daughter was a cross-breed.

 

[chopps]

It’s a wonderful video and I am delighted to be able to host it on YouTube. I hope many members here will watch and enjoy it for years to come.

 

[marshbrewer]

Finished watching this tonight. Loved it, thank you so much for sharing, and if I had been patient and waited until the end, I would have found out about the pigs!

 

[gyurmaember]

Great video, thanks for sharing!

 

[bellebouche]

That was... just wonderful. Great to see that brewing action and lovely to see the followup - what a delight and it's amazing to think of a life spent enjoying so many pints like that over the years. I loved it.

 

[marshbrewer]

I do have one question for you @CD ; do you add any primings to your casks at all or just finings?

 

[YeastFace]

Wonderful video, thanks @CD and @chopps for sharing

 

[CD]

I do have one question for you @CD ; do you add any primings to your casks at all or just finings?

I stopped using primings after spending a week at Peter Austin’s Ringwood Brewery, and seeing how they did things. Why all home brewers conduct two consecutive fermentations – back to back – has seemed a bit daft ever since. Far be it for me to upset the apple-cart, it is a pretty fool proof way to avoid burst barrels and bottles, but the time involved is not commercially viable.

To just conduct a single fermentation you do need to be able to control the FV’s temperature and check the gravity accurately, and pick the moment to start cooling it so that sufficient fermentable sugars remain at racking to condition the beer in cask. I’ll admit I didn’t always succeed, and added a bit of sugar in desperation, but it wasn’t often.