Open Fermintation

[justbrewit]

ok, big question. how big does a batch have to be in order to do an open ferment? i know the large brewerys some times use open fermintation, like some of the ones i saw in england. but how big does it have to be? 20 gallons? 50 gallons? 100 gallons? any thoughts would be great. thanks

 

[Kaiser]

ok, big question. how big does a batch have to be in order to do an open ferment?

I don't believe that this is a matter of batch size rather than a matter of how sanitary you can keep the envionment. Since none of us can dedicate a tiled room to fermentation, we stick to buckets and carboys.

Kai

 

[cowain]

You could always do a lambic and go for open fermentation. Might be interesting depending upon where you live and what's floating around in the air.

 

[justbrewit]

i don't think i'll do it here in germany, there is too much dust, pollen and other stuff here for me to do that! the reason i'm asking is because i just got my 10 and 20 gallon fermenters and the lids don't really seal on the top very well, they just sit on top. thier meant more for wine than for beer, but i just had to have them. although, i've been looking at the 10 gallon fermenter as maybe a mash tun, its pretty think plastic and i'm pretty sure i can insulate it with neopreen(wet suit material) i think it will work really well. and i'll just use the 20 gallon fermenter as a larger mash tun once i'm doing 10 and 15 gallon batches.

 

[Caplan]

If the lids don't seal properly Justbrewit then use them for botting buckets etc not fermenters.

 

[justbrewit]

oh i can find a way to make them air tight, trust me. i'm a pretty handy guy to have around when some thing needs to be fixed. i was just wondering if i could just use the 20 gallon one as an open fermenterfor like 15 and 18 gallon batches. it wouldn't take much at all to make it air tight, all i need is a seal and some clamps for the edges of the lid and i'm all set. but i do think i'm going to use the 10 gallon as my mash tun. won't take much to make that either and its a bit cheaper than a cooler setup. i already have the insulation material on hand so, no worries

 

[Kaiser]

You could still ferment in the buckets even if the lids don't seal completly. The only thing they have to do, is keeping germs from falling or being drafted into the fermenting wort. This could also be done with a big piece of aluminum foil. But you wouldn't be able to monitor the fermentation with an air-lock.

Kai

 

[justbrewit]

i've got bigger plans than that. all i have to do is run a think bead of aquarium silicon around the area of the lid where the bucket meets the lid. aquairium silicon is non toxic, perfict. than all i have to do is clamp the lid, i'm thinking a ring clamp that surrounds the whole top of the lid, no problems making it air tight. then all i have to do is drill a whole and put a stoppered airlock in. i know how to do it, no biggie, i was just posing the open fermenter question to see what all you guys think!

 

[Caplan]

Not a bad idea in theory! Aquarium sealant doesn't contain molluscides, anti fungus-bacterial etc compounds so isn't toxic once it's cured as you say. Clamping the lid on properly may take some trial and error though - with my last brew my plastic bucket top was almost bulging with CO2 pressure. You gonna try it then?

 

[justbrewit]

you bet i'm gonna try it, but not for a little while, i have to fabricate the the clamp first and right now i'm not brewing because i'm about to move back to the states, once i get back and get settled, then i'll start brewing again. i won't use the 20 gallon fermenter until i brew my first BIG batch of barley wine, i'm thinking about 12 to 15 gallons worth of all grain.

 

[Caplan]

Excellent! I've got one bottle of my fave commercial barley wine (Old Tom) for later tonight when i've finished drinking a few of my hb English bitter. When do you move back to the US?

 

[justbrewit]

i'll be back in april, then i have to find a house, a job, a local homebrew shop, i figure about june or july i'll be crankin the 'ol brewery up again.

 

[Caplan]

It's no fun when you're 'up in the air' and 'don't want to start something here because you can't finish it when you get to there'. I've done that too many times! Get those buckets shipped back to the states and we'll sort out that 'ice wine' recipe from the wine forum too!

 

[justbrewit]

you better plan vacation in the states for that one i think