- Joined
- Mar 16, 2022
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- 138
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Hey folks. I got about 10 open ferments under my belt, mostly wheat beers. I only go 3 days to try and avoid contamination, and in every ferment I acheive 1.020 gravity, even post secondary for week or two. I'm thinking about trying 5 days open to try and reach a proper attenuation, around 1.010 or lower. Anyone try this? Watched a few British and German videos of breweries that go as long as a week open, under great conditions obviously and then bottle. I think the biggest benefit I have seen in open fermentation is the little to no sulfer in the beer which is sometimes prevelent in my closed ferments