After seeing your first Log Beer video about 3 months ago, I was hooked. I went out to my firewood pile and selected a piece of sugar maple and began brewing a series of 1-gallon batches. The first one was simply to see what would grow and it was super funky, pretty much undrinkable for me. The next two beers were designed to run the funk out of the log and my collected yeast slurry by acidifying the wort to 4.5 and highly hopping the beer to IPA levels. I also air-dried the log and yeast slurry and open-air froze them for 24 hrs. between each batch. Each of these beers were pitched at between 98*-102*F. Log Beer IV is a 3-gallon partial mash beer that was designed to drink. After about 2 weeks in the fermenter and 1 week in the keezer it is stunning and very lager-like. The video drops tomorrow morning.
So did Dailey just throw the log into wort as he found it, or was there a preparation stage, i.e., did he wash it in any particular way, did he sanitise it, and then leave it out again post sanitation, like you would a sour dough starter, and when he pitched it first time, did he add anything to that wort? I'd love to know more about his due diligence in getting started. Basically, I want to do this, help me!! :)
@@mateuszbisewski985 only fruit wood i know not to use is mango because the sap is toxic of some sort. I have an apple and a pear tree i cut down last year so now I'm tempted to cut off a section to try this
@@mateuszbisewski985 in the video he says the more weathered the better because fresh/ green wood would give off its flavors and tannins potentially. I have no idea how dry the tree i cut down is. May need to wait a bit longer. Maybe some driftwood from the ocean would be interesting
Harlem comes from the "randstad" city of Haarlem. It's very close to amsterdam. another fun one is New Zealand. "nieuw zeeland." Zeeland is the southeastern delta in the Netherlands. "Zee" means sea in dutch. Dutch is a language which evolved from trade with both the english and germnas
So let me get this right.. you go grab a dried chunk of wood, pitch it in and hope for the best? Seems like a roll of the dice to find a good log if any at all.. bugs, bacteria, molds, funguses, poisonous saps.. cool stuff though..
Another way of doing this would be just use a wild yeast culture and submerge some cinnamon sticks in that will be used to ferment. I plan to do this with my next cider because I don't want to dilute it with my starter liquid.. :)
After seeing your first Log Beer video about 3 months ago, I was hooked. I went out to my firewood pile and selected a piece of sugar maple and began brewing a series of 1-gallon batches. The first one was simply to see what would grow and it was super funky, pretty much undrinkable for me. The next two beers were designed to run the funk out of the log and my collected yeast slurry by acidifying the wort to 4.5 and highly hopping the beer to IPA levels. I also air-dried the log and yeast slurry and open-air froze them for 24 hrs. between each batch. Each of these beers were pitched at between 98*-102*F. Log Beer IV is a 3-gallon partial mash beer that was designed to drink. After about 2 weeks in the fermenter and 1 week in the keezer it is stunning and very lager-like. The video drops tomorrow morning.
Making friends through beer and brewing. Doesn't get much better,
That's inspiring stuff
Loving your videos! Curious, are you guys Red Dwarf fans? Noticed the Smeg on your fridge. Love that show!
super cool interview! Are you guys planning on making any bigger brewing systems? I kinda want to wait to get a 20g system.
Jared-- We do have plans for that. Feel free to send Emmet an email and he will add you to the update list.
Info@clawhammersupply.com
So did Dailey just throw the log into wort as he found it, or was there a preparation stage, i.e., did he wash it in any particular way, did he sanitise it, and then leave it out again post sanitation, like you would a sour dough starter, and when he pitched it first time, did he add anything to that wort? I'd love to know more about his due diligence in getting started. Basically, I want to do this, help me!! :)
Can you use any wood to do this
I started cider with a cinnamon stick I had just rolling around for months in my veg basket. It's the same idea and cinnamon is a type of bark.. :)
How would fruit woods work like apple?
That's what i was thinking about too. Big fun to try diffrent types of wood and wait for results. This is a great story.
@@mateuszbisewski985 only fruit wood i know not to use is mango because the sap is toxic of some sort. I have an apple and a pear tree i cut down last year so now I'm tempted to cut off a section to try this
@@JimmyJusa Im curious what a dried piece of Saguaro cactus would hold.
Good idea is to brew big batch and split it using diffrent types of wood. I wonder does it need to ne dry, i mean last year cut piece.
@@mateuszbisewski985 in the video he says the more weathered the better because fresh/ green wood would give off its flavors and tannins potentially. I have no idea how dry the tree i cut down is. May need to wait a bit longer. Maybe some driftwood from the ocean would be interesting
Brooklyn comes from the dutch town Breukelen. It is located in the province of Utrecht. come on guys
Harlem comes from the "randstad" city of Haarlem. It's very close to amsterdam. another fun one is New Zealand. "nieuw zeeland." Zeeland is the southeastern delta in the Netherlands. "Zee" means sea in dutch. Dutch is a language which evolved from trade with both the english and germnas
Is it mandatory that craft brewers have beards?
Lol no
So let me get this right.. you go grab a dried chunk of wood, pitch it in and hope for the best? Seems like a roll of the dice to find a good log if any at all.. bugs, bacteria, molds, funguses, poisonous saps.. cool stuff though..
We are blown away that he found a great log on the first try.
Another way of doing this would be just use a wild yeast culture and submerge some cinnamon sticks in that will be used to ferment. I plan to do this with my next cider because I don't want to dilute it with my starter liquid.. :)