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Old 12-11-2012, 10:30 PM   #21
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Interesting stuff, I've always brewed with lid snapped and an airlock. I knew people brewed in trash cans with bags back in the day, and that the 'wine' buckets don't have holes and grommets but never put the 2 together for beer.

Cool!

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Old 12-12-2012, 01:52 AM   #22
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Interesting stuff, I've always brewed with lid snapped and an airlock. I knew people brewed in trash cans with bags back in the day, and that the 'wine' buckets don't have holes and grommets but never put the 2 together for beer.

Cool!
Fermentation is fermentation, it doesn't matter if it's beer, or wine or mead or cider or prison hooch, it's Yeast and sugar becoming alcohol, there's no differences.
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Old 12-12-2012, 01:56 AM   #23
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Fermentation is fermentation, it doesn't matter if it's beer, or wine or mead or cider or prison hooch, it's Yeast and sugar becoming alcohol, there's no differences.
Very well Put. If I could talk to yeast I would say... Thank you!
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Old 12-12-2012, 02:36 AM   #24
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Fermentation is fermentation, it doesn't matter if it's beer, or wine or mead or cider or prison hooch, it's Yeast and sugar becoming alcohol, there's no differences.
Absolutely, I love it when a connection between two seemingly separate pieces of information appears! Its so obvious I'm almost ashamed to admit I never made the connection haha!
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Old 12-13-2012, 04:06 AM   #25
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Just to clarify, are we talking about 1st few days/week for open/loose lid during high krausen, or do some leave their beer open for the entire time (3 weeks or whatever time is needed for the brew)? It sounded like some previous posters did.

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Old 12-13-2012, 04:40 AM   #26
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Just to clarify, are we talking about 1st few days/week for open/loose lid during high krausen, or do some leave their beer open for the entire time (3 weeks or whatever time is needed for the brew)? It sounded like some previous posters did.
Some people do open fermentation. What grows in the wort grows. That includes things like acetobacter or lactobacillus. Not my cup of tea, but to each there own.

To be frank, it just didn't occur to me that you just wouldn't snap the lid tight. It makes sense, but I've been using airlocks since day 1 so the option hadn't presented it's self.

As far as open fermentation goes, I will say I don't go to the lengths that lots of people do to sanitize. Everything I use is washed and rinsed in straight hot water before I use it, but I don't use a commercial sanitizer. I've not have an infected batch in 20+ batches.
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Old 12-13-2012, 05:13 AM   #27
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Actually the primary bucket I got in my first kit (aaaahhhh if I knew how much gear I'd have amassed only 9 months later... ) had a reallllly neat feature: a kind of airlock lid. It's a semi-clear PP bucket with a lid very similar to paint buckets but when the bucket fills with co2, it expands out and co2 can escape.

I think it's made by Logan or something - maybe that's what you have.

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Old 12-13-2012, 02:03 PM   #28
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This is NOT open fermentation, it's fermentation with a loose lid on it, with co2 coming out where the lid, or plexiglass, or cafeteria tray or plastic wrap meets the lip of the fermenter, and ONLY co2 is escaping, and nothing is getting it, there IS a difference.

THIS, is open fermentation;

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Old 12-13-2012, 02:43 PM   #29
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Yeah. The lid is on at all times. I wanna try open fermentation, some day, but not until I know what I'm doing a bit more :/

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