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Brilliant! Thanks, gonna start litening today. Ah, I know this guy – just added him on Twitter to follow and will go through his blogs. I did read one once about this special yeast culture (kveik) they use.

Oh this is fantastic, yes! If I lived in your hood I'd definitely be over for a primitive homebrew day to help out. I've done a lot of foraging too, so I'm big into the wild gruit herbs and such, and I've experimented with all kinds of spontaneous fermentation for "hedgerow" wine/cider etc. Some...

But from what I understand Kvass just uses the bread for flavour. The fermentation is done by added sugars. Correct me if I'm wrong.

I mean, are you getting malt from the bread alone? And if so, is it then converting starch to sugars properly? I am basically asking if you can use only bread and no added malt (or anything else) from a brew shop or something. If you had only a small kitchen (or fire place), with just bread...

https://www.toastale.com/toast-ale-recipe Just saw that this company made their recipe "open source", which is cool of them. I was disappointed to discover that bread is only a tiny proportion of the recipe. I have a few newbie questions coming from a "simple as possible" or "primitive beer"...

Hi all. This is probably a REALLY stoooopid idea, but I'm an amateur who likes to think outside the box, so... :D I am into very primitive methods of brewing, i.e. as quick, cheap and low-tech or "down-and-dirty" as possible. I'm not after a "perfect" beer, but rather exploring the simplest...

Oh that's neat, thank you!

I've read a lot about Chicha (corn based) before, and apparently there are other similar, lightly alcoholic ferments such as Kuchikamizake (rice based), or even Masato where, quote, "In the rainforest of Peru, locals chew yuca and spit the masticated root into jars for fermentation". Granted...

Thank you for this feedback. I didn't consider major "impurities" like this in raw honey, because I assumed filtering or quality checks etc, but yes it makes sense; something like a small bug or piece of dirt could really turn the fermentation figuratively (if not literally) sour! My only...

That's a really good point. I had ASSUMED there was no (or little) active yeast in the mugwort only because it was DRIED herb from the previous summer's forage. Can yeast preserve in a dried state like that? The herb was kept in a ceramic pot. I do know that mugwort contains a LOT of some kind...

Just a quick update! I finished a few batches of "ancient" mead experiments and decided to crack them out this month for tasting – the best part! The main ingredients were: honey (some organic/expensive/wild, some very cheap!; dates (for the yeast & sugars); ginger (for flavour & possible...

Yep, no it makes total sense to me, great input @ancientmariner52, thanks. OK, that's splendid because I love mugwort and meadowsweet! I wonder if mugwort's psychoactive effects are deactivated during the fermentation process? Else we could have a beer that gives us very lucid dreams! :D I...

Wiki says: A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.[1] A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

Well it's why I use "bread" with quotation marks. It would have been a variant on a wild seed/nut mixture I expect, but some wild seeds could be considered extremely abundant and readily accessible e.g. edible water-plants like bulrushes/cattails, amaranth cousins like the chenopodiums, etc...

Haha, gold or manure! Yes, sorry my mistake actually when I said twigs... I meant the shoots/tips, which are generally still quite green, although twiggy/woody bits might actually work, but as you say, add tannins or... nasty flavours. It's worth noting, I found out recently you can eat the tips...

Ah, I've read about yarrow. I like the herb myself but it is very bitter. But hang on, are you saying adding the yarrow somehow changes the psychoactive afect of the brew? Makes it stronger as it ferments better? Or did you just mean because it's nice to drink, so you drink faster?! Yes this...

Thank you! Very encouraging. That's interesting and useful info regarding ground ivy; just to clarify – are you saying that right after fermentation (e.g. a week or so) it tastes bad, then the flavour improves? Thanks for the support, really kind! Those articles on Kvass are great, and I've...

Wow, so many incredible responses, and all so encouraging, thank you all so much! What a great forum. I was worried I'd be met with a few "what a silly idea" type comments, but this is really useful information. Still, a lot to learn. I have a ton of questions – so let me write up some notes...

Hi all Total newbie really! Registered a couple of months back but since my intro post I quit my job and things were too hectic to carry on my beer projects. So, coming at this from an unusual (?) angle: I am interested in very primitive/simple/ancient brewing methods. End goal being, to be...

OK thanks -- I've tried anyway... I put PVC Pipe Weld inside/underneath and Araldite on the outside.