Originally Posted by mattlphoto
I am fermenting my second 12 gallon batch of this beer. I was a huge fan of this recipe, as was my brew partner.
I used S-05 yeast for both carboys last go around. This time I am doing things very differently.
This current batch I am using Wyyeast 2565 Kolsch yeast.
All of my glass carboys were tied up by other beers so I was left with my two buckets. The lids were missing, so I am currently doing an "open air fermentation". The two buckets are covered with clean towels draped over the top. Once the krausen dies down, I will rack them to my two 5 gallon carboys. Has anyone else done the open fermentation?
"Open" being determined by how strict of a guidance?
I use 2x Mr Beer LBK's to do my brewing and those are open fermenters. I haven't had an issue as long as I don't disturb it while fermenting, no lifting the lid/towel, etc to degrade the CO2 barrier. Long term fermentation could be an issue, but I don't leave anything more than 3 weeks in those kegs for fear of something else taking over.