Log Beer - Fermenting with Wood Covered by Wild Yeast
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- čas přidán 18. 04. 2019
- In this brewing video, we ferment a beer with wood covered by wild yeast in order to make a sour farmhouse ale with citrus flavors. The idea for this beer with wild yeast came from an episode of the Vice documentary "Beerland" where a homebrewer named Dailey Crafton was interviewed. Dailey is known for fermenting his homebrew beer with a log that he found in a park. The log that Dailey Crafton has is unique, it's covered with yeast. His log is specifically covered with Saccharomyces, Lactobacillus, and Brettanomyces. Although, the exact yeast strain found on his log is not known to science, it's unique and one-of-a-kind. Dailey was kind enough to mail us his special log in order to brew a beer with it and make this video. The practice of using wood to ferment beer is not new, it's a historic tradition and dates back to pre-science eras where people were brewing beer, but did not understand exactly how it fermented. Watch this video for inspiration on how to brew your own beer with wild yeast. The possibilities for brewing with wild yeast are endless and not limited to wood. Find wild yeast in flowers, fruit, vegetables, and beards. If you want to try a beer similar to the one we made in this video, you should check out Levenaut Beer which is Dailey Crafton's brewery that's using the yeast found on this log to make it's flagship farmhouse ale. Check out the resources below for brewing equipment, our log beer recipe, an interview with Dailey, and Dailey's brewing projects.
Log Beer recipe: www.clawhammersupply.com/blog...
Equipment we used: www.clawhammersupply.com/
Levenaut: www.levenaut.com/
18th Ward: www.18thwardbrewing.com/
Interview with Dailey: • Chatting With a Wild Y...
#wildyeast #logbeer - Jak na to + styl
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
_"The Gang Brews a Log Beer"_
Yoooooooo, you're right! It's Always Sunny in a Beer Supply store LOL
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
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.
Ross quoting a straightedge band while making beer is my favorite part of the internet right now.
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.
I'd love to see a video with White Labs where they analyse the log yeast and isolate the strains!
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.
That’s the coolest way to ferment a beer, as a home brew lover I just so afraid infection. Great job for you guys
came for the log, stayed cuz' of the SLEEP tshirt
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. 🇺🇸🇵🇱♥️💪🍻🍺
Probably the coolest video you guys have put out.
Keep pumping out videos like this, this was great!
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.
Amazing vid guys, you're definitely pushing the bar way high up there, love your experiments which bring the history or beer back alive.
As usual, great video guys! Keep up the great work!
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.
Loveeeeee the Minor Threat reference as the log went in!
I’m so thirsty now! You guys described every flavor I love 🤤 Cheers
Really cool and weired brewing. Love it!
Nice to see the team, cheers
Btw really nice touch with the editing
Great channel!
Thank you I really enjoyed the video
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! I gotta try tossing a log into my brew now!
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 video got me to sub. Great experiment!
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.
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
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!
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!!!
He put juji in there. Noice! Kudos to the editor
Never heard about it. Looks fantastic. Does it have more Lacto, or Brett character? Great idea.
Your video editor is real pundit of editing. Great. Thumsup
Lawson is awesome 🖖
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.
Couldn't help but to think of GTA San Andreas. "Logger - the beer that brought the forest down"
Do all logs have yeast growing in/on them or how do you pick an appropriate one?
Why is the cast of LORD OF THE RINGS making beer?😏
Did you write everything down in your "logbook"?
Dude quoted Minor Threat right before drinking beer 😆
So is this a vlog about a log?!?!? :)
I would love to attempt this with mead. What kind of wood? How was it cleaned for first use?
It's big, it's heavy, it's wood. It's better than bad it's good!
The first time the log was used, did he add yeast or it's only wild yeast on the log?
love the FMJ reference haha
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
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:
czcams.com/video/3Z3lN4LwzNw/video.html
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
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.
Was just wondering how this workec when I learned this technique is credited to be the the first brew method.
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: czcams.com/video/3Z3lN4LwzNw/video.html
Where did Emmit go? Looking good.
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!
I think if I worked with you guys I'd need a Liver Donor on speed dial! So many beverages, so little Liver! ;-)
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.
There are many like it....but this is my log!
Hilarious!
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
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/
What recipe calculator do you use?
What kind of microphone 🎙 did you guys use in this video
MXL 990
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 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!
are you guys going to culture some of the yeast for other brews?
Yes Sir-- that video is on the editing computer.
@@ClawhammerSupply sweet!
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.
What’s the reasoning for the spray tip on the inside of the lid?
Also, how do you make sure it’s a good yeast and not something that’ll make you sick?
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?
Wonder what the aroma would be if you burned it in your wood stove or fireplace after?
Thank goodness it’s that kind of a log...
The beardless dude looks like he's from always sunny
SLEEP t-shirt!!!!
im curious,,whay kind of wood is it ?
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.
Is there any chance log delivery to Poland ?
It is not our log. We are not in the log business.
What kind of log is it ... is it a specific kind
This video goes into more detail: czcams.com/video/3Z3lN4LwzNw/video.html
If I could, I would like this video a second time. I
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.
If you know about speed aging you know you can roast wood and it will convert starches in the wood into sugars
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.
Can you use any wood to do this
This video goes into more detail: czcams.com/video/3Z3lN4LwzNw/video.html
WHATS IN THE BOXXXXXXX!? WHATS IN THE FUCKING BOX!?!?!?
Its like the old kveik way. They tossed wood in the finished fermenter and dried it. Then tossed it in a new brew.
Holy shit you look like Dennis from It's Always Sunny in Philadelphia hahaha
FMJ quote. 👍
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.
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
الله يعطيك الصحة 🌹👍🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🥀🌳🌲🏵️💜💜💙💙💙💙💜💜💙💙💙💙
do a E. Coli brew
so no yeast. just like wild yeast from the log?
Yes sir.
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.
Watching in 2021 and seeing so many people in a small space just seems weird...
Next time you should dip your beards in the wort to inoculate with whatever you have in those things XD
By these organoleptic information, the yeast should be Brettanomyces Trois.
Dailey goes into more detail in our interview video: czcams.com/video/3Z3lN4LwzNw/video.html
Kveik ?
That's hard to believe, could you send me a cord of that.😉
Missed opportunity to make an „American Loger“ 😅
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.
Why is man's holding the log saying yeyast