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.
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.
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.
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
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!!!
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
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/
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
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.
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?
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
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.
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?
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.
0:56 As a Canadian that can speak French, I would like to remind my American friends that the word isn't "Walla" with a "W". This is a mispronunciation of the french word voilà, (Here is) or (Here you have). Voila. It's pronounced with a V not a W. I mean, you wouldn't pronounce gracias as 'grassy-ass'. I hear this all the time with Americans who think it's fine to mispronounce a word but to those who know, it makes you sound dumb...like someone who says 'synonym rolls' instead of cinnamon rolls :)
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.
@@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.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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
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
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 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?
Watching it again and again. 15:18 those faces after first taste. Fantastic. Nr1 from all great videos. Greetings from Kraków Homebrewery. 🇺🇸🇵🇱♥️💪🍻🍺
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.
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.
Amazing vid guys, you're definitely pushing the bar way high up there, love your experiments which bring the history or beer back alive.
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.
I'd love to see a video with White Labs where they analyse the log yeast and isolate the strains!
As usual, great video guys! Keep up the great work!
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
Keep pumping out videos like this, this was great!
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
Loveeeeee the Minor Threat reference as the log went in!
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!!!
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
Nice to see the team, cheers
Btw really nice touch with the editing
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
Really cool and weired brewing. Love it!
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!
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/
Great channel!
came for the log, stayed cuz' of the SLEEP tshirt
Thank you I really enjoyed the video
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.
Couldn't help but to think of GTA San Andreas. "Logger - the beer that brought the forest down"
Your video editor is real pundit of editing. Great. Thumsup
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
how do you know how many cells are in 1 mason jar? only asking for pitching purposes into a 5 gal batch for example..
Did you write everything down in your "logbook"?
It's big, it's heavy, it's wood. It's better than bad it's good!
Do all logs have yeast growing in/on them or how do you pick an appropriate one?
So is this a vlog about a log?!?!? :)
What’s the reasoning for the spray tip on the inside of the lid?
This video got me to sub. Great experiment!
He put juji in there. Noice! Kudos to the editor
Really cool! I gotta try tossing a log into my brew now!
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: ruclips.net/video/3Z3lN4LwzNw/видео.html
Why is the cast of LORD OF THE RINGS making beer?😏
Lawson is awesome 🖖
Dude quoted Minor Threat right before drinking beer 😆
Where did Emmit go? Looking good.
I would love to attempt this with mead. What kind of wood? How was it cleaned for first use?
Wonder what the aroma would be if you burned it in your wood stove or fireplace after?
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.
im curious,,whay kind of wood is it ?
are you guys going to culture some of the yeast for other brews?
Yes Sir-- that video is on the editing computer.
@@ClawhammerSupply sweet!
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.
What recipe calculator do you use?
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
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!
Also, how do you make sure it’s a good yeast and not something that’ll make you sick?
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:
ruclips.net/video/3Z3lN4LwzNw/видео.html
Was just wondering how this workec when I learned this technique is credited to be the the first brew method.
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.
I think if I worked with you guys I'd need a Liver Donor on speed dial! So many beverages, so little Liver! ;-)
What kind of microphone 🎙 did you guys use in this video
MXL 990
The first time the log was used, did he add yeast or it's only wild yeast on the log?
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!
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
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.
If you know about speed aging you know you can roast wood and it will convert starches in the wood into sugars
Thank goodness it’s that kind of a log...
Is there any chance log delivery to Poland ?
It is not our log. We are not in the log business.
Never heard about it. Looks fantastic. Does it have more Lacto, or Brett character? Great idea.
0:56 As a Canadian that can speak French, I would like to remind my American friends that the word isn't "Walla" with a "W". This is a mispronunciation of the french word voilà, (Here is) or (Here you have). Voila. It's pronounced with a V not a W. I mean, you wouldn't pronounce gracias as 'grassy-ass'. I hear this all the time with Americans who think it's fine to mispronounce a word but to those who know, it makes you sound dumb...like someone who says 'synonym rolls' instead of cinnamon rolls :)
There are many like it....but this is my log!
Hilarious!
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?
fresh mown grass bro has never wanted to drink a beer so badly and his buddies won't stop talking about it.
Its like the old kveik way. They tossed wood in the finished fermenter and dried it. Then tossed it in a new brew.
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.
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.
What kind of log is it ... is it a specific kind
This video goes into more detail: ruclips.net/video/3Z3lN4LwzNw/видео.html
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.
Can you use any wood to do this
This video goes into more detail: ruclips.net/video/3Z3lN4LwzNw/видео.html
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
FMJ quote. 👍
By these organoleptic information, the yeast should be Brettanomyces Trois.
Dailey goes into more detail in our interview video: ruclips.net/video/3Z3lN4LwzNw/видео.html
love the FMJ reference haha
so no yeast. just like wild yeast from the log?
Yes sir.
Watching in 2021 and seeing so many people in a small space just seems weird...
If I could, I would like this video a second time. I
WHATS IN THE BOXXXXXXX!? WHATS IN THE FUCKING BOX!?!?!?
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.
SLEEP t-shirt!!!!
Im dropping a log, can i use it to ferment?
Why is man's holding the log saying yeyast
Holy shit you look like Dennis from It's Always Sunny in Philadelphia hahaha
Kveik ?
الله يعطيك الصحة 🌹👍🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🥀🌳🌲🏵️💜💜💙💙💙💙💜💜💙💙💙💙
Missed opportunity to make an „American Loger“ 😅
Is it safe if I just grab a random piece of wood from a tree and toss it into My beer?
Brendan Fraser gave up acting, grew a beard and now does youtube brewing videos...with a log.
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.
Next time you should dip your beards in the wort to inoculate with whatever you have in those things XD