BeerBorg

This was an episode of Beerland in New York.

Really interesting video.

Any instructions about collecting wild yeast will mention setting wort out to collect the yeast, fruit skins having yeast, and etc.
So that is an interesting thought, that any wood sitting out in the wild would have yeast on it.

Also the validation of the "old wooden spoon" having yeast. Guess that's completely possible.

I know that lots of Nordic farmhouse brewers use a wooden ring or similar wooden object for yeast collection.

What was the technique mashini?

I have seen, for example, advice to attempt to collect yeast in an orchard rather than an industrial area.

I'm wondering about finding a log in Yosemite.

The_Professor wrote:What was the technique mashini?

I have seen, for example, advice to attempt to collect yeast in an orchard rather than an industrial area.

I'm wondering about finding a log in Yosemite.

Sorry I didn't mean they used it to find a new culture like the log beer, just that they know wood is a good substrate for yeast. As in, they use it to preserve their Kviek cultures that they know are good and like. (in real life this might be a blend of many things, not so pure as the single strain Kviek cultures you can buy here now). They are rings made of many interlocking bits of wood so they have a lot of surface area. They can boil them if whatever they contain happens to make bad beer. They pretty much dip them in the dregs of a batch that came out good, and then let it air dry, and then they can just dunk the ring into the next batch to kick off fermentation (exact process may vary by different farmhouse brewers). Rinse and repeat as such. Kviek yeast is able to withstand this process over and over and over again.