#wildfermentation

For the last few months, I've been working towards brewing a drinkable beer using only the wild yeasts found on a section of a sugar maple log which was cut from my neighbor's tree in the summer of 2018 and has remained in my firewood pile since.
This was all done in the hopes of creating my own American Kveik-like or American farmhouse yeast culture. For that reason, I designed a regimen to treat this log and the yeast on it as close to how the Norse treat their Kveik yeasts as possible, including the pitching of the log/yeast at high fermentation temperatures.
I cleaned it up and began using it in a series of beers, the first, only to see what would grow. It grew alright but the beer was terrible and undrinkable.
Log Beers II & III were designed with and along with a drying and freezing of the yeast slurries and the log with the intent of running the bacteria out of the log and along with them the bad flavors associated with them.
This "Log Beer IV" is the culmination of my discovery and cleanup process.
For more information, I suggest searching the Facebook pages "Milk the Funk" and "David Heath Homebrew Group" and search "Chaz Nute.

If you have comments or questions, feel free to ask away and I'll answer them if I can, I respond to everybody.
The link to my Facebook recipe: https://www.facebook.com/thewinkingpigbbq/posts/757683167972052?__xts__%5B0%5D=68.ARDNrAV1vfNFA9vez8mUTHLLTZqnea24VbA90uB39XpLTjzp8hWL8oEhRohvIW9ebv7Je2xb5cSNP5u1Pmc8aa-zel3CGC8camhEdRsLv87EUBBvUyDhpfnOww1rE1aMk4FgBxGiWg694T-imGhmH7QbBTY0EXUEzY6m2aHs0IK_Ryp661SiIRn2-fiGUK4hkcjT4L7ZPfxSj1aUZLpUij540VRMUfCvKZFNJ4oP1kUMsOp5XS_3gYpEAY9PwCWCDmzKnYF9tIorIgxG5_se_JJjnD6dzfNH3u4BKyXXDvy949PBfLjkZH2J5bUar_aLtaZCji5yOW8XQTT8szrbfJY&__tn__=-R

The Brulosophy web site has tons of useful homebrewing information. http://brulosophy.com/

If you see something you like or if I've helped you out in some way feel free to use one of the methods below.

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