TDRacing13
Active Member
Just got the latest BYO and theres an article on how to make an open top fermenter. Basically it works on the theory that a low wide fermenter is better than a tall narrow one. They say to use a true top-cropping yeast that will give you a vigerous ferment soon after pitching, this way the krausen and CO2 will protect the brew from oxygen. Anyone ever heard of this or tried it, it kind of makes me a little curious. Supposedly allot of big brewers use this type of fermenter.