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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Taking the plunge. Open Fermentation. Yes I'm willing to dump a batch.
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Old 03-25-2012, 12:08 AM   #1
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Default 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.

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Old 03-25-2012, 12:09 AM   #2
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Are you looking for wild yeast or just pitching and leaving open?

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Old 03-25-2012, 12:16 AM   #3
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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.
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Old 03-25-2012, 12:36 AM   #4
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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..

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Old 03-25-2012, 12:46 AM   #5
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I know that the Ringwood yeast strain works best (requires rather) open fermentation.

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Old 03-25-2012, 12:53 AM   #6
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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.
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Old 03-25-2012, 12:57 AM   #7
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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.

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Old 03-25-2012, 01:04 AM   #8
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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.
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Old 03-25-2012, 01:05 AM   #9
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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..
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Old 03-25-2012, 01:26 AM   #10
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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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