The hollowed out log is called a Kuurna.

You guys are the king of Dad jokes.

I've been experimenting with some raw ales in small batches and got great results. My wife hates the smell of boiling wort and I hate how boiling turns my small kitchen into a sauna. Making raw ales has eliminated both problems for us. Instead of juniper or rosemary I tried a few spruce sprigs. It worked rather well.

Greetings from Finland! Been following your channel for long, keep on doing what you do! :)

Thanks for the book recommendation - mine is arriving tomorrow!

Great work

They really didn't use bakers yeast to start with. They used their own yeast. So Kveik would be most correctly. When bread yeast started to be available to buy brewers started to be lazy and bought that instead of keeping their own yeast. I do have juniper growing here so I must make a Sahti for sure. I'm from Sweden btw. Cheers guys!

What an interesting beer.

Could you revisit brewing with elderflower? I found this channel by watching your video on elderflower from 2010. If I could I would send some dried elderflower to you, but I used up my supply for this year. My first time making mead, I used some honey infused with elderflowers, I didn't used any yeast nutrient, but it was a success. I have noticed when drying elderflower there is a cat urine smell to it, making me think elderflowers have a lot of nitrogen so maybe I don't need yeast nutrient? Would love to see you try St. John's wort, mugwort, and Linden flower too. It can be foraged all over the place in Europe, but they are in North America too.

Being homebrewer from Finland, I tip my hat to you gentlemen!

Lisened to the radio show. If youre in a pinch and need co2. Put vinegar in a big bottle add some baking soda, and pour the co2 generated into where ever you need it.

I think Fred and Barney did this at the buffalo lodge.

So... what about freeze concentrating, or an ice beer experiment on this beer?

Isn't lactobacillus different from Acetobacters. What I'm trying to say is, they don't turn alcohol into acids? Or am I wrong? Leaving the lactos longer wouldn't make the beer more acidic since they only work on sugars, I read this somewhere but I can be totally wrong.

I'm a big fan of these traditional Scandinavian beers. Any chance you could provide a link to that book? Sounds like something I'd be very interested in.

What was the name of that book? I'd love to add it to my library

thank you, how often to use a brew bag?

I hope you can keep this around long enough to let us know if and when it might turn sour. If it does turn is it still drinkable at least for a while until it gets too sour?

That yeast might make a good raw NEIPA.

Did you save the yeast for another brew?

So you kegged this beer, but its served still... so does that mean its uncarbed? What is the procedure for serving this?

What about DMS when not boiling pilsner malt?

This is a gruit since it has no hops

It is interesting but not for me.