randmc
Well-Known Member
- Joined
- Dec 10, 2012
- Messages
- 57
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I am doing a series of experiments with my home brewing this year and after lurking on these forums for a while I decided to start contributing in a positive way. I'll do a write up with some video about my first go round this weekend (Double American IPA) but I wanted to talk to you guys about this weekends brew plans. Winter Storm Nemo is an anagram for immense torn Wort after all.
I have today to come up with my grain bill since the start is going to be shut down tomorrow (CT). So I think I'll keep it simple, The idea is a SMaSH saison. Two three gallon batches, one in a carboy and one top less. I am not doing a wild ferment though, just open. I've been reading a Ton of people saying open ferment adds more esters to the beer, but I'm not sure how true this is. More importantly I don't understand what would be making this difference.
What is the variable in open fermentation that is different? When I ferment in a carboy is there really a pressure increase due to the air lock? Anybody have input?
I have today to come up with my grain bill since the start is going to be shut down tomorrow (CT). So I think I'll keep it simple, The idea is a SMaSH saison. Two three gallon batches, one in a carboy and one top less. I am not doing a wild ferment though, just open. I've been reading a Ton of people saying open ferment adds more esters to the beer, but I'm not sure how true this is. More importantly I don't understand what would be making this difference.
What is the variable in open fermentation that is different? When I ferment in a carboy is there really a pressure increase due to the air lock? Anybody have input?
