Originally Posted by drocu
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.