I once readed that in some places where mead is traditional, they have this sticks and ceramic vases that have been used for centuries and passed from father to son and this sticks and vases contain yeast from all the other fermentations so they are basically brewing mead with the very same wild yeast strain as they ancestors, which sounds pretty cool and somewhere in the world I am sure that it can be found with beer too, maybe in a family homestead somewhere in the world, they are doing their farm ales with a 500 years old yeast strain or something like that
I have watched this video several times because I want to brew this same beer with a log I found. As luck happens we were in Marquette, Michigan walking along the beach on Lake Superior and came across a perfect sized piece of driftwood to use in this process. Its been in the garage for a while and I plan to brew this beer in the next couple weeks now that I have Pilsner Malt I am going to use a different hop but will keep the hop additions the same as they did in the video. When you tell people you're going to brew a beer this way they are totally blown away.
I loved that vicelabd episode and show. Really cool to see a spotlight on home brewers. And the second I seen the “log beer” thumbnail I knew exactly what I was about to see and I wasn’t let down. Thanks guys! Hope the beers are still coming out well with that yeast strain.
Excellent video. I saw that episode of Beerland and thought it was a brilliant and original idea (well original in a modern homebrewing sense). Great to see things developing for him.
Yeast had no value historically, if your culture died you'd ask your neighbor for some. Thus regional areas developed monocultures. The trick is to never boil it. Never freeze it. And at least once a year use it. You don't need a giant log like that, either. I use an old paint stirring stick I sanded raw (that has never been used, obv) and ground some detailing into for the yeast to catch and wrap it in clean flax linen with lots of gaps, like hessian, when I store it. The cloth has shown some yeast build up too over time.
Brewers love old wine barrels for beer flavour especially ones affected by Brett infection you can also use oak wood slats and even toast the wood for different flavours the beauty of home brew you can do whatever you want be creative it’s the best hobby
This is like the magic spoon or stick that pre-germ theory brewers would use; it would become inoculated with the yeast and bacteria from previous batches and would carry over as a starter for new batches. this would not only get things started as soon as possible, it would mean that a particular brewery would always have a similar tasting beer from batch to batch
That’s it, i’m making a twin peaks style black ipa. Black base for agent Cooper and his coffee addiction, the log for the log lady, and some piney hops for the town twin peaks
This is The best episode You made!!! You made me subscribe with this one. I did not want to subscribe, because I allready fallow 10 homebrewing chanels..., but this,...This,... THIS IS GREAT!!! I WANT THIS, I WANT YOUR LOG SO BAD!!!
just tried a loggo. fermented well. what did you do with the log afterwards. ive left it as it came out and put it in a bucket with a fine mesh to bring the shizz on again. the beer smells amazing, frenchy, saison style. very fragrant
Some additional info on yeast logs, rings, trivets, and wreaths with reference links to the historical references mainly covering Scandinavian origin. medievalmeadandbeer.wordpress.com/2019/05/04/scandinavian-yeast-logs-yeast-rings/
Rainbow on a log what a mind blowing concept. I need a minute. Ok so work is wood but I bet drift wood is best and I think carved like a turtle. Yep thanks a ferment turtle. So turtle beer and log beer and wait for it turtle on a log beer.
Not sure what its like where you are but at my local, the oak chips very specifically do not contain any live cultures so they would not working for this.
The bazooka screen in this video is looking like a 12''. Have you guys changed? If so do you recommend? I have had my 6'' one clog once or twice on super hoppy beers
Interesting video. Very cool. As an aside, I was very surprised to see you boiling with the lid on. Everything I've read cautions against doing that, claiming that DMS would be a big issue.... Especially while using pilsner malt. Some people even advocate boiling pilsner malt for 90mins instead of 60 to avoid that. Ive never noticed DMS, and have boiled pilsner for 60mins regularly, but still have not considered keeping the lid on.... Did you have any DMS issue at all?
Question: What if you dipped the ph meter into the mash instead of pulling out a sample? Would a reading straight from the mash be as accurate? It’s going to get boiled after so I’m not sure if sanitation is an issue at that point - AND you would save soon to be fully converted wort, right?
@@hoyenko We wanted to "add to the culture" -- we wanted the log goodness and our "adding of the culture" we did not want any other randomness getting in. That is what we chose to do-- it worked well for us.
I mean, Teeeechnically isn't the lactobacillis already an "infection"? I get what you mean though, with the random hand/beard bacteria getting into the beer.
Hi guys! I just wonder, as I’m not so much into beer. Could that “mash” be distilled to become a 40% alcohol? What I’m looking for is to find a way to ferment the mash using natural yeast from the nature, as the yeast bought from a shop is a strain that ferment quickly but taste shit. And as we all know, the yeast make the taste. Cheers
To increase ABV, you need stronger yeast, that won't "drown in its own shit" =, meaning it can survive higher ABV and you need more sugar to feed said yeast.
@Christian Gecko when they have hands and possibly beard on the log it introduces new natural yeasts to the fermentation. I mentioned beard because I saw somewhere that a brewery put out some sort of beard yeast beer. Not quite appetizing to me but could be interesting.
Is that considered a logger??
hoppy shit yes! you guys r crazeh!
Huehuehue
"Big Wood" Logger? ;-)
@@TyinAlaska lol
I hate you! i was about to make that joke till i saw your comment lol
That’s the coolest way to ferment a beer, as a home brew lover I just so afraid infection. Great job for you guys
I saw that guy on beer land and when you posted this video I immediately thought of him, Wow how nice and not selfish to share his yeast
Super Awesome and generous for sure.
I once readed that in some places where mead is traditional, they have this sticks and ceramic vases that have been used for centuries and passed from father to son and this sticks and vases contain yeast from all the other fermentations so they are basically brewing mead with the very same wild yeast strain as they ancestors, which sounds pretty cool and somewhere in the world I am sure that it can be found with beer too, maybe in a family homestead somewhere in the world, they are doing their farm ales with a 500 years old yeast strain or something like that
Life goal
You should read the landrace yeast page on Milk the Funk
I have watched this video several times because I want to brew this same beer with a log I found. As luck happens we were in Marquette, Michigan walking along the beach on Lake Superior and came across a perfect sized piece of driftwood to use in this process. Its been in the garage for a while and I plan to brew this beer in the next couple weeks now that I have Pilsner Malt I am going to use a different hop but will keep the hop additions the same as they did in the video. When you tell people you're going to brew a beer this way they are totally blown away.
Did you do it? How did it turn out?
Ross needs his own show
Is he the guy trying to be funny all the time? He's the least soy of the bunch, I'll give him that.
Probably the coolest video you guys have put out.
I loved that vicelabd episode and show. Really cool to see a spotlight on home brewers. And the second I seen the “log beer” thumbnail I knew exactly what I was about to see and I wasn’t let down. Thanks guys! Hope the beers are still coming out well with that yeast strain.
I'd love to see a video with White Labs where they analyse the log yeast and isolate the strains!
Watching it again and again. 15:18 those faces after first taste. Fantastic. Nr1 from all great videos. Greetings from Kraków Homebrewery. 🇺🇸🇵🇱♥️💪🍻🍺
Excellent video. I saw that episode of Beerland and thought it was a brilliant and original idea (well original in a modern homebrewing sense). Great to see things developing for him.
Amazing vid guys, you're definitely pushing the bar way high up there, love your experiments which bring the history or beer back alive.
All us fools spending $10 on a packet of liquid yeast, and my dudes here shipping a log and building breweries around it
Yeast had no value historically, if your culture died you'd ask your neighbor for some. Thus regional areas developed monocultures. The trick is to never boil it. Never freeze it. And at least once a year use it. You don't need a giant log like that, either. I use an old paint stirring stick I sanded raw (that has never been used, obv) and ground some detailing into for the yeast to catch and wrap it in clean flax linen with lots of gaps, like hessian, when I store it. The cloth has shown some yeast build up too over time.
Loveeeeee the Minor Threat reference as the log went in!
Brewers love old wine barrels for beer flavour especially ones affected by Brett infection you can also use oak wood slats and even toast the wood for different flavours the beauty of home brew you can do whatever you want be creative it’s the best hobby
As usual, great video guys! Keep up the great work!
Ross quoting a straightedge band while making beer is my favorite part of the internet right now.
I’m so thirsty now! You guys described every flavor I love 🤤 Cheers
Keep pumping out videos like this, this was great!
These videos are starting to resemble Pineapple Express...
I think the long haired guy is trying to see how high of a dose of THC he can do and still be coherent while filming.
Nice to see the team, cheers
Btw really nice touch with the editing
This is like the magic spoon or stick that pre-germ theory brewers would use; it would become inoculated with the yeast and bacteria from previous batches and would carry over as a starter for new batches. this would not only get things started as soon as possible, it would mean that a particular brewery would always have a similar tasting beer from batch to batch
That’s it, i’m making a twin peaks style black ipa. Black base for agent Cooper and his coffee addiction, the log for the log lady, and some piney hops for the town twin peaks
Going to have to check out his stuff when I'm in NYC for Green City if he is open
Right on! Please drop us an email and let us know how it was!
Why is the cast of LORD OF THE RINGS making beer?😏
came for the log, stayed cuz' of the SLEEP tshirt
So is this a vlog about a log?!?!? :)
Really cool and weired brewing. Love it!
Did you write everything down in your "logbook"?
This is The best episode You made!!!
You made me subscribe with this one. I did not want to subscribe, because I allready fallow 10 homebrewing chanels..., but this,...This,... THIS IS GREAT!!! I WANT THIS, I WANT YOUR LOG SO BAD!!!
just tried a loggo. fermented well. what did you do with the log afterwards. ive left it as it came out and put it in a bucket with a fine mesh to bring the shizz on again. the beer smells amazing, frenchy, saison style. very fragrant
1.040 to 1.009. with a fekin log. no hops
Couldn't help but to think of GTA San Andreas. "Logger - the beer that brought the forest down"
Some additional info on yeast logs, rings, trivets, and wreaths with reference links to the historical references mainly covering Scandinavian origin. medievalmeadandbeer.wordpress.com/2019/05/04/scandinavian-yeast-logs-yeast-rings/
It's big, it's heavy, it's wood. It's better than bad it's good!
He put juji in there. Noice! Kudos to the editor
Do all logs have yeast growing in/on them or how do you pick an appropriate one?
Your video editor is real pundit of editing. Great. Thumsup
Rainbow on a log what a mind blowing concept. I need a minute. Ok so work is wood but I bet drift wood is best and I think carved like a turtle. Yep thanks a ferment turtle. So turtle beer and log beer and wait for it turtle on a log beer.
Back to bump on a log.
Great channel!
Was just wondering how this workec when I learned this technique is credited to be the the first brew method.
Really cool! I gotta try tossing a log into my brew now!
how do you know how many cells are in 1 mason jar? only asking for pitching purposes into a 5 gal batch for example..
Just stumbled across your video while drinking home-brew and Rum. I need a log where can I get a log
This video goes into more detail: th-cam.com/video/3Z3lN4LwzNw/w-d-xo.html
What’s the reasoning for the spray tip on the inside of the lid?
Just want to know what the weather is it in your brewery there . One of you wear T-short and another one with hat and a coat ;)
Colorado man........you never know!
I think if I worked with you guys I'd need a Liver Donor on speed dial! So many beverages, so little Liver! ;-)
Wonder what the aroma would be if you burned it in your wood stove or fireplace after?
are you guys going to culture some of the yeast for other brews?
Yes Sir-- that video is on the editing computer.
@@ClawhammerSupply sweet!
Great vid! Would oak chips from the LHBS work or should I go out in the bush and find a log? Cheers!
Not sure what its like where you are but at my local, the oak chips very specifically do not contain any live cultures so they would not working for this.
This video goes into more detail on the log:
th-cam.com/video/3Z3lN4LwzNw/w-d-xo.html
Dude quoted Minor Threat right before drinking beer 😆
Thank you I really enjoyed the video
Next time you should dip your beards in the wort to inoculate with whatever you have in those things XD
The bazooka screen in this video is looking like a 12''. Have you guys changed? If so do you recommend? I have had my 6'' one clog once or twice on super hoppy beers
What kind of microphone 🎙 did you guys use in this video
MXL 990
By these organoleptic information, the yeast should be Brettanomyces Trois.
Dailey goes into more detail in our interview video: th-cam.com/video/3Z3lN4LwzNw/w-d-xo.html
Interesting video. Very cool. As an aside, I was very surprised to see you boiling with the lid on. Everything I've read cautions against doing that, claiming that DMS would be a big issue.... Especially while using pilsner malt. Some people even advocate boiling pilsner malt for 90mins instead of 60 to avoid that. Ive never noticed DMS, and have boiled pilsner for 60mins regularly, but still have not considered keeping the lid on.... Did you have any DMS issue at all?
Lid is cracked open with hop filter. So, no issues with DMS.
The first time the log was used, did he add yeast or it's only wild yeast on the log?
I would love to attempt this with mead. What kind of wood? How was it cleaned for first use?
Where did Emmit go? Looking good.
What recipe calculator do you use?
It's funny how you guys made sure you sanitized everything after you used a log that everyone handled (and kissed) to ferment. Brew on guys!!!
We just wanted to add the log goodness as well as our "adding to the culture" we did not want anything else getting in to spoil the party.
Also, how do you make sure it’s a good yeast and not something that’ll make you sick?
Question: What if you dipped the ph meter into the mash instead of pulling out a sample? Would a reading straight from the mash be as accurate? It’s going to get boiled after so I’m not sure if sanitation is an issue at that point - AND you would save soon to be fully converted wort, right?
I don't see any issues with that-- you might want to check with the manufacturer of your PH meter to make sure the high temp won't damage the probe.
Nice. I need to try some crazy brewing like that.. Prost
next time i go hiking im bringing back a log for log beer - i could use wood in my backyard but that doesn't sound as fun
Is there any chance log delivery to Poland ?
It is not our log. We are not in the log business.
If you know about speed aging you know you can roast wood and it will convert starches in the wood into sugars
Why do we sanitize everything that comes into contact with our beer if we’re going to throw a log in?
We just wanted the log goodness.
But you all were touching it with your hands, so the log is contaminated now
@@hoyenko We wanted to "add to the culture" -- we wanted the log goodness and our "adding of the culture" we did not want any other randomness getting in. That is what we chose to do-- it worked well for us.
no, wood kills putrid bacteria
im curious,,whay kind of wood is it ?
That's amazing stuff! Makes me wanna find my own log :P If you did wanna make head retention better, would you add a touch of carapils?
It got better as it sat in the keg-- we just did a quick carb for the tasting. The head was a lot better once it was in the keg for a little while.
@@ClawhammerSupply Good to hear, thanks for the reply!
If I could, I would like this video a second time. I
Lawson is awesome 🖖
Why was the style of the beer listed as "American Amber Ale"?
I'm guessing because we did not change the beer style when we crated the recipe in BeerSmith. Good observation.
There are many like it....but this is my log!
Hilarious!
This video got me to sub. Great experiment!
mind blowing that you have no infection with that!
yeast culture seems similar to kveik yeast? perhaps you should also try that
I mean, Teeeechnically isn't the lactobacillis already an "infection"? I get what you mean though, with the random hand/beard bacteria getting into the beer.
Never heard about it. Looks fantastic. Does it have more Lacto, or Brett character? Great idea.
Its like the old kveik way. They tossed wood in the finished fermenter and dried it. Then tossed it in a new brew.
SLEEP t-shirt!!!!
Watching in 2021 and seeing so many people in a small space just seems weird...
love the FMJ reference haha
Thank goodness it’s that kind of a log...
What kind of log is it ... is it a specific kind
This video goes into more detail: th-cam.com/video/3Z3lN4LwzNw/w-d-xo.html
Hi guys!
I just wonder, as I’m not so much into beer. Could that “mash” be distilled to become a 40% alcohol?
What I’m looking for is to find a way to ferment the mash using natural yeast from the nature, as the yeast bought from a shop is a strain that ferment quickly but taste shit. And as we all know, the yeast make the taste.
Cheers
To increase ABV, you need stronger yeast, that won't "drown in its own shit" =, meaning it can survive higher ABV and you need more sugar to feed said yeast.
Holy shit you look like Dennis from It's Always Sunny in Philadelphia hahaha
Why is man's holding the log saying yeyast
wow, just how would you go about infusing a log with your fave yeast? "wood" it even survive? Great vid too, ( so who plays clawhammer?
so no yeast. just like wild yeast from the log?
Yes sir.
Dude with the long hair made the whole process weirdly sexual. I feel confused. Good vid tho!
Can you use any wood to do this
This video goes into more detail: th-cam.com/video/3Z3lN4LwzNw/w-d-xo.html
Is it safe if I just grab a random piece of wood from a tree and toss it into My beer?
Missed opportunity to make an „American Loger“ 😅
You should have only went 1ibu on the hops, let the lacto do its things for a few days and get some good sourness, then dry hopped to stop it.
We followed the recipe given to us by Dailey-- and it did not disappoint. It was a great beer.
FMJ quote. 👍
Let it rest for 6 months. Maybe it turns to a wild sour ale.
WHATS IN THE BOXXXXXXX!? WHATS IN THE FUCKING BOX!?!?!?
Did you guys us a FV reserved for sours or is the lac and brett content too low key to survive a pbw clean?
We use separate kegs/fermenters for our wild and sour beers.
Brendan Fraser gave up acting, grew a beard and now does youtube brewing videos...with a log.
Henceforth log shall he passed from brewer to brewer, logging worts, and building the culture. Srsly. Send it to me. It's fine.
Great vid! Probably could have used a bit more beard contact, but great nonetheless!
@Christian Gecko when they have hands and possibly beard on the log it introduces new natural yeasts to the fermentation. I mentioned beard because I saw somewhere that a brewery put out some sort of beard yeast beer. Not quite appetizing to me but could be interesting.
Fucking brilliant guys and one sexy lady. Love the video 👌🍺