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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.

yep, ive got a chest freezer and aim for about 38F

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...

55% wheat 45% pils fwh 5 min 12ish IBU i used 7g safbrew wb-06 for this particular brew

+1, ive used this in some weizenbier, citrusy.

neither, a local punk band had a song, "illinois oi oi oi" was the chorus, that was a long time ago though

i brew beer

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.