I open ferment a lot of my beers, cause i like to harvest yeast from the krausen. i put the lid on when the krausen falls, typically 4 days. I'm curious, what beer are you open fermenting.
I've used wb-06 for multiple batches and pitch yeast at 60ish F for first 3 days, then i let it free rise to 70 F for the rest of ferm. I cold crash in primary for 3 days then bottle and store at room temp for a week, or until i think it reaches full carbonation, then it is stored in the fridge...
Just joined like 10 minutes ago, been reading this forum for months now and just decided to join. Lots of good info and i thank everyone who contributes! Hopefully i can start to contribute to this wealth of knowledge too.