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-   -   Taking the plunge. Open Fermentation. Yes I'm willing to dump a batch. (http://www.homebrewtalk.com/f163/taking-plunge-open-fermentation-yes-im-willing-dump-batch-315826/)

dragonbreath11 03-25-2012 12:08 AM

Taking the plunge. Open Fermentation. Yes I'm willing to dump a batch.
 
Hey guys. Anyone else here take the plunge? Your thoughts & experiences would be appreciated.

shoreman 03-25-2012 12:09 AM

Are you looking for wild yeast or just pitching and leaving open?

dragonbreath11 03-25-2012 12:16 AM

Quote:

Originally Posted by shoreman (Post 3926242)
Are you looking for wild yeast or just pitching and leaving open?

No Wild yeast this time. I just pitched WL002. It will be in my garage which is fairly clean and no wind. It won't be completely open. I put a paint strainer type bag to keep any big particles from dropping in.

Stauffbier 03-25-2012 12:36 AM

What do you intend on gaining from doing an open fermentation? One of my favorite craft brews is Sam Smith Oatmeal Stout which is open fermented I believe..

blacksailj 03-25-2012 12:46 AM

I know that the Ringwood yeast strain works best (requires rather) open fermentation.

dragonbreath11 03-25-2012 12:53 AM

Quote:

Originally Posted by Stauffbier (Post 3926334)
What do you intend on gaining from doing an open fermentation? One of my favorite craft brews is Sam Smith Oatmeal Stout which is open fermented I believe..

My aim is to make good beer as all homebrewers. Specifically I want to pay attention to the fermentation and how the yeast breathes and behaves without being under constant CO2 pressure as in an airlock situation. I've read that open fermentation is easier on the yeast which to me means happy yeast which in turn leads to better beer.

drocu 03-25-2012 12:57 AM

Is "open fermentation" a misnomer? If there's oxygen around, the yeast inherently won't ferment and will instead undergo aerobic respiration.

I've heard about using wild yeast with an open vessel and then closing for fermentation before but this sounds intriguing.

dragonbreath11 03-25-2012 01:04 AM

Quote:

Originally Posted by drocu (Post 3926388)
Is "open fermentation" a misnomer? If there's oxygen around, the yeast inherently won't ferment and will instead undergo aerobic respiration.

I've heard about using wild yeast with an open vessel and then closing for fermentation before but this sounds intriguing.

Not a misnomer. Closed-fermentation is relatively new in the beer world. In fact many breweries world-wide still ferment in open vessels. I'm not talking about open fermentation with wild yeast but brewing with brewer's yeast. Instead of using my trusty carboy, I racked the wort into my stainless steel pot, pitched some yeast (WL 002) and just placed fine mesh over the opening to semi-protect it from airborne stuff.

Stauffbier 03-25-2012 01:05 AM

Quote:

Originally Posted by drocu (Post 3926388)
Is "open fermentation" a misnomer? If there's oxygen around, the yeast inherently won't ferment and will instead undergo aerobic respiration.

I've heard about using wild yeast with an open vessel and then closing for fermentation before but this sounds intriguing.

A lot of old world beers were fermented in open vessels.

EDIT: Dragonbreath beat me to it..

drocu 03-25-2012 01:26 AM

Hmm, interesting. I guess there isn't enough oxygen diffusing into the wort so the yeast below the surface must be fermenting despite the open air at the top.


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