Drinking Beer Made From WILD YEAST??? - Wild Ale - Log Beer - Homebrew Review
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- Опубликовано: 8 сен 2024
- We brewed beer with wild yeast living on log that was found in a park. Then we brewed the beer twice more. Then we let the beers sit way too long. Then we taste tested all at the same time. If you're into beer or cooking or cocktails or yeast or anything like that, you should watch this video. We'll answer the following questions. Were any of the wood log yeast beers any good? Which was best? Does it even matter? Does anything even matter?
Original Log Beer: • Log Beer - Fermenting ...
Log Beer 2: • Extract Brown Ale With...
Log Beer 3: • Brew Day - How To Make...
#wildyeast #tastetest
I was inspired by your log beer videos and actually did this, it was a journey actually. First, I went out to my firewood pile and found a good looking sugar maple split. I used sugar maple because where more likely to find yeast munching on sugar? The long had been there about 9 months or so and the bark fell right off. I cleaned the dirt off of it with a wire brush and water, then I brewed a one-gallon test batch of a DME wort that was mildly hopped. It fermented a terribly funky beer, but it did ferment and make a beer. I then began a cleanup process to kill the funk. At the end of the first batch, I washed the yeast slurry and open-air dried the slurry and long, then I open-air froze them for 24 hrs. I then brewed another batch using only the log but this batch I very highly hopped and highly acidified then followed this same procedure for two more 1-gallon test batches and I was able to clean the funk out of the beer. I'm currently drinking a very respectable Swartz Weizen made using the log and the wild yeast from it.
The "look back" log montage was very dope, heartfelt and touching. 2019 was The Year of the Log.
Thanks Chip! We still need to do a collaboration, dude!
Don't pour #2 down the drain, try distilling it, especially since it has no hops added
Listen to Fredrik...add turbo yeast and more sugar
I'm a simple man. I see a new Clawhammer video, I click, I like, I share.
You guys should do a series where you try to clone popular beers
I'd watch that!
You guys have inspired me to brew a log beer. I went out today and located a maple log from my log pile that I know is about 1.5 yrs. old. The bark came off easily it has been split so it has one smooth side and two split sides that are much rougher. I took a wire brush to it to get the rough dirt and stuff off of it then brought it in and washed (not with soap, just hot water) it using my sink sprayer. Now I'm letting it dry. The comments I've gotten in one of my Facebook homebrew groups believe the log was probably originally inoculated in a batch of fermenting beer where it got yeast from the krausen on the outside to get started with rather than simply using wild log yeasts from the start.
@4:52 log man pops in... I’m miss that feller lol great series Cheers
I use cinnamon sticks to infect cider with wild yeast without diluting it. It's a similar technique.. :)
I harvested some wild yeast this summer and I gotta say, the younger beer tastes better than the aged stuff! It gets a lot of rubber/plastic flavor when aged.
As far as the extract brown ale and the lack of head retention, my opinion is that it's because it is extract. Head retention is the only reason I switched to all grain early on in my brewing journey. I've always suspected the concentrating process destroys a lot of protein, although I have no data to back it up
I've done extract and got awesome head on my beers
@@TheDumbassstunts I've since learned a lot about mashes since switching, and when I apply those things to steeping grains in the occasional extract brew I do now and then, head retention is fine. But it's finicky, and if you don't steep at the right temperature and tie the bag loose enough for the grain to swim, it is going to be subpar. Tying the bag too close to the grain was probably the biggest problem starting out, but I didn't know that then
@@TheDumbassstunts
That comment awakens the 13 year old in me, and it's very difficult to resist the urge to make a filthy joke. Had I been drinking an orange soda right now, it may very well have come spewing out of my nostrils as I doubled over cackling like a hyena.
Just got my own log for brewing. It's a driftwood from a Finnish river and it looks almost the same as yours. I totally inspired about yours log beer vid and tought, what the heck, we have forest's and shit so there must be a log for me too. At least it's worth trying. And as the spring is coming, i'm gonna harvest some spruce sprout's to flavour my beer, and you should too.
Did you ever get round to brewing with it? I'm really interested in the results if you did!
What. Happened. To. The. LOG!?
How did it turn out?
10 days after the logout i go to the closet where it was fermenting an almost throwup🤢 smelled like boiled broccoli and it has turned gellyish. So sewer was the only option.
@@lattyaija1 that sucks. I'm sure it would take alot of luck to find a good (wild yeast) log
How about brewing a focal banger clone. Lots of the country can’t get this beer and would love to make our own. You guys would be the best to do it.
Good idea!
Got into home brewing after I stumbled across your videos a few years ago and now doing biab. Keep up the good work.
Beer sits in the keg for 7 months? Mine are lucky to last three months. Usually around two.
You should've blended them all together.
Might've gotten something interesting there... or just vile.
Interesting!
Hello. Have you considered brewing beer from baker's dried yeast? I tried it experimentally once, but I didn't like it very much. Maybe you can do it!
No, but great idea.
Now instantly I have to get me a cold one after dis and listen to my favorite bands Delta Parole and GNR. Amazing
Just bought the bootleg biology wrangling kit. Going to isolate some wild yeast for myself and give it a go
I want Emmet to beat me up
Me too!
What is going on here... Lol...
With the extract brown ale would it be possible to put a concentrate of bitterness while in the keg, like liquid hop extract?
Tá porra bicho, os caras meteram um tronco no mosto kkk
A brick from a KY outhouse would have been more flavorful and more sanitary. Excuse me I have to go pinch a log.
en.wikipedia.org/wiki/Lambic
This is how they do it in belgium
Third
First
@4:52 log man pops in... I’m miss that feller lol great series Cheers