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Old 02-22-2012, 05:27 PM   #1
Aug 2011
Virginia Beach, VA
Posts: 100

I am planning on brewing up a batch of Dusseldorf Altbier, I want to try and do as traditional as I can. Of course that means a double or triple decoction, cold open fermenting and lagering. My big concern is the cool open fermentation issue. What I am thinking is using a freezer (of course it will have a temperature controller) and sanitizing the crap out it. Then place the open top primary bucket in it with a couple layers of cheesecloth just to make sure nothing falls in. I even had a wild idea of put a HEPA filter on a fan to create air movement and a little positive pressure inside the freezer. Does anyone have any other ideas or advice?

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Old 02-22-2012, 05:38 PM   #2
AmandaK's Avatar
Feb 2010
Posts: 1,498
Liked 144 Times on 107 Posts

I have never done this myself, but I refer you to this: Brewing TV Episode 4: Open Fermentation.

Dawson's system was not nearly as over the top as yours and his turned out fine, so I think you're more than good.
BJCP Master Beer Judge

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