I am brewing an 18.5% stout in the next few weeks, and am a bit concerned that the yeast (WLP099), while good up to 25% abv, might have a bit of a problem with all the sugars. I was considering an open air ferment for a few days. Has anyone ever tried it? If not, any other suggestions for getting a fuller attenuation? Thanks!
Open Air Fermentation- ever tried it?
- Thread starter kaj030201
- Start date
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bigjohnmilford
bigger than most
Landhoney has a thread going. I just did a quick search and didn't come up with it. I'm sure if you pm him he'd be happy to share any info he has. Or he'll answer this thread.
landhoney
Well-Known Member
kaj030201 said:
Just when you think you're done experimenting.....
I've never done a side by side to say for certain if you get better attenuation. I will say that following Whitelabs directions for wlp099 is vital:http://www.whitelabs.com/gravity.html
Glibbidy
Well-Known Member
Open Fermentation is fine. I do it all the time.
