Sort of open fermentation

[Steveruch]

I have a food grade bucket with a lid that doesn't snap on tight. I'm thinking about just setting the lid on loose and fermenting that way. Any problems with that?

 

[Maylar]

Nope. Some folks just use a lint free towel over the bucket.

 

[lumpher]

I have a bucket with a lid that doesn't snap on well, also. Works great for semi-open ferm. Go for it.

 

[fluketamer]

theres a theory that condensation will create a sort of airlock in the gap in the lid.

mr beer uses this idea

 

[Chalkyt]

Yep, all of the above. In fact, in Chapter 1 of his book Claude Jolicoeur suggests "For the primary fermentation, a large food grade plastic bucket with a lid works well".

I do this, most of the time with just a cloth over the bucket to keep nasties out and rack to secondary under airlock once the turbulent foam has settled (usually around SG 1.025 or so). The open bucket lets you easily see how the fermentation is progressing. I have had quick fermentations (a couple of weeks) in the bucket with a lid and without racking to secondary haven't had any nasty aftereffects.

 

[Snuffy]

Whatcha brewing?

 

[SFC Rudy]

I use a 15 gallon sterilite container from Walmart to open ferment my Hefeweizen.

 

[Steveruch]

Whatcha brewing?

Tart cherry cider

 

[hungupdown]

I'm doing another Timothy Taylor's Landlord clone, at the moment. This is the first batch with Wyeast 1469 West Yorkshire Ale Yeast.
1469 is meant to be what TT use, and they use open top fermenters. In video of their process, they say their yeast, after hundreds of generations, had adapted to and now expects, the presence of air.
Downscaling, I kept the bucket lid clipped down, till there was a krausen cover.
Then 3 days with lid adjar (I have a room free of nasties, otherwise may have gone for a net curtain cover).
Now 3 days at 20°C, with lid on loosely.
Then will top crop, before transfer to keg + bottles if it's ready.

 

[fluketamer]

Tart cherry cider

that sounds very good could you post recipe my neighbor has a sour cherry tree .

 

[Steveruch]

that sounds very good could you post recipe my neighbor has a sour cherry tree .

This go round I'm sticking to juice: 2 gallons honeycrisp juice,,1 quart tart cherry juice and Laflin 71 b yeast.
Years ago I had access to a tart cherry tree and used them. I think I used 1 pound per gallon.

 

[Maylar]

I have a bucket with a lid that doesn't snap on well, also. Works great for semi-open ferm. Go for it.

When I'm making mead I need to open the fermenter a number of times in the first week to add nutrient doses. I just leave the lid on loosely until that's done. Otherwise I need that silly pry tool to get the darn thing undone.