SafLager 34/70 - No activity after 48+ hours

[Miraculix]

Not just Hefeweizens. Read this article about Schönram brewery and look at those giant open fermenters using 34/70 brewing some of the best lager in the world.

https://beerandbrewing.com/greatest-drinkability-the-bavarian-brewers-art/

I don’t know why people fear open fermentation. I do it for all beer styles.

We've been there multiple times before, but here we go.

There is a huge difference between keeping it open during active fermentation and keeping it open afterwards.

Afterwards means instant damage, before can mean a lot of positive things.

These big breweries are all keeping it open during active fermentation.

If the sg is at 1.01 already however, it's very likely to be done or almost done. That's not active fermentation.

 

[G_robertus]

There's no gasket, this is a DIY system in which I took a food safe bucket and drilled a hole in the lid, put in a rubber seal and the airlock. Homebrewing is not that big in my country as it is in the US unfortunately. For example there are only 2 shops selling supplies here, so I sometimes have to get stuff from abroad.

Thanks for the advice though.

I think Brouwland should still ship out to your location, but they are a bit pricey. Hopsishop is also quite close by and they deliver to a lot of other countries as well. Twój Browar also sells internationally. Brouwland has ok stock and TB has some interesting products. Some friends of mine have ordered there before and they were happy.

That is of course if you would want premade equipment and spend money on it.

 

[odie]

Not just Hefeweizens. Read this article about Schönram brewery and look at those giant open fermenters using 34/70 brewing some of the best lager in the world.

https://beerandbrewing.com/greatest-drinkability-the-bavarian-brewers-art/

I don’t know why people fear open fermentation. I do it for all beer styles.

whenever I see pictures of old European breweries doing open fermentation...the rooms the vats are in looks like a hospital operating rooms...brewers with lab coats...clean clean clean...

 

[Witherby]

whenever I see pictures of old European breweries doing open fermentation...the rooms the vats are in looks like a hospital operating rooms...brewers with lab coats...clean clean clean...

There are ways of "open" fermenting (or zero pressure) fermenting that are safer than just no lid on a bucket. I prefer a loose lid approach. Upsides: happy yeast, more expressive and traditional lager flavors, never a blowoff tube needed.

I do seal it up tight when active fermentation is finishing.

I just don't want newbie brewers to be afraid to lift the lid and check on their beer.

 

[Miraculix]

There are ways of "open" fermenting (or zero pressure) fermenting that are safer than just no lid on a bucket. I prefer a loose lid approach. Upsides: happy yeast, more expressive and traditional lager flavors, never a blowoff tube needed.

I do seal it up tight when active fermentation is finishing.

I just don't want newbie brewers to be afraid to lift the lid and check on their beer.

Depending on the stage of their fermentation, they should be afraid. Waiting a week, having a look to see if it is done, waiting another week to be sure and then bottle can cause a lot of damage. It is important to understand when and why it is totally ok to open then lid and when it should be avoided.

 

[Slim M]

I agree, but new folks getting into the hobby could easily get overwhelmed or scared away before even trying it out with all the well meaning advice. If you’re new my OP is focus on getting your process down and hyper focus on cleaning / sanitizing anything that will or can touch your wort soon to be beer.

When you are new please don’t get scared away over technical practices of other more experienced brewers like low o2 brewing, pressure transfer, fly sparge, & etc. You can make some pretty AG beer with a bag, burner, kettle, chiller, bucket & hydrometer, well maybe few other things like a spoon, cleaner, sanitizer, & ingredients but you get the point.