Open Fermentation

[Sir-Hops-A-Lot]

Hey Guys

I brewed an ESB today from the Classic Styles book.

I used Ringwood Ale yeast made from a 3 day starter.

I have been reading reviews of the yeast and it has been stated that open fermentation is the way to go. Apparently it sucks a lot of oxygen as it gets going. So I have not put any water in the airlock.

Any thoughts?

 

[Bamsdealer]

You really need to take the lid off if you want to do an open fermentation. Leaving water out of the airlock won't let any more oxygen in or change the character of the final product... only give the potential for a stale beer if left in primary too long

 

[Sir-Hops-A-Lot]

okay
thanks for the response
I just filled the airlock
She's chugging away with an inch of krausen after 22 hours

 

[Imperator85]

An open fermentation does not necessarily mean the beer is left uncovered. If you're doing your fermentation in a bucket, you can leave it covered with the lid (not snapped down) or some other sanitized object. Once fermentation has slowed down considerably or ceased, you can close the system off to protect the beer.