Open Fermentation

Hey folks, what do you think of a short open vessel fermentation? I'm basically doing it out of necessity and curiosity. 36 hours in.

 

I think that once you have got to the stage you are now you have very little to worry about.
The yeast will be well established and there will be come alcohol present to deter any unwanted airborne 'bugs'.

 

Cool...

Let us know the result.

 

I'm keen to try an open fermentation soon as I understand it gives an enhanced yeast profile to the finished beer, much like traditional British ales.

However, i'm led to believe that much of this comes from the shape if the fermentation vessel - often recommended to be shallow. Less pressure on the yeast etc. I imagine you'll still get some interesting results in a bucket.

What yeast are you using?

Looking forward to hearing how this turns out!

 

I ferment in buckets all the time. Loose fitting lid. Have brewed dozens and dozens of beers like this and never had an infection. I've left beer in primary like that for a month with no issues.

 

That isn't open ferment, you have a cover on the fermenter. This is an open ferment. http://www.ianchadwick.com/tequila/images/fermentation_03.jpg

 

I'm using Lalvin EC-1118. Its a hard cider.

 

from http://braukaiser.com

 

Crappy attempt to post from space phone but u get the picture. Open fermentation means better yeast growth via kai. Might have to try myself!

 

Open fermentors at a small brewery in Germany. rectangular and concrete. That's me holy-sh1tting all over the place (half toasted by that time). Ollie was the brewer, he was lit too.

 

Maybe i should fill up my friends old school bathtub with brew! haha

 

Anyone ever consider a bath tub for big mash tun? Sounds easy enough!!