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Open fermentation


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#1 dagomike

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Posted 29 March 2009 - 05:23 PM

Not in the Belgian wild way, the modern open fermentation. Who does it? I don't think I ever did it, but doing it this time for the heck of it.Basically just protect the fermenter from crap falling in, but don't use an airlock, blow off or anything to cause pressure to build. I put two-ply of cheese cloth over my double drilled stopper. I use a thermowell, so kind of still need something in there, but thinking the open hole should still do the job. Or maybe not?Basically a while back I was talking with a brewer who's really big on open fermentation outside the funky stuff. They make some great beer. They have big lids on their fermenters to keep it sanitary. Anyway, the idea I guess is it creates a more complex esters and generally improves overall fermentation. May be more, but that's basically what I remember from like a year+ ago.

#2 Lagerdemain

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Posted 29 March 2009 - 05:38 PM

Not in the Belgian wild way, the modern open fermentation. Who does it? I don't think I ever did it, but doing it this time for the heck of it.Basically just protect the fermenter from crap falling in, but don't use an airlock, blow off or anything to cause pressure to build. I put two-ply of cheese cloth over my double drilled stopper. I use a thermowell, so kind of still need something in there, but thinking the open hole should still do the job. Or maybe not?Basically a while back I was talking with a brewer who's really big on open fermentation outside the funky stuff. They make some great beer. They have big lids on their fermenters to keep it sanitary. Anyway, the idea I guess is it creates a more complex esters and generally improves overall fermentation. May be more, but that's basically what I remember from like a year+ ago.

Exactly what is the causal mechanism for these presumed benefits? That's the question I'd ask. Because, quite honestly, I don't see how or why an open fermentation would produce a better beer in the typical homebrewing environment. The benefits you cite seem extremely difficult to prove and repeat.On the other hand, we know all too well the risks of infection associated with less-than-ideal sanitation as well as how many potential contaminants exist in the typical home.

#3 dagomike

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Posted 29 March 2009 - 05:50 PM

Head pressure creates different conditions for yeast growth and fermentation. Not sure how big of a deal an airlock vs no airlock will do, but that's why I asked. And nothing is getting into the fermenter.

#4 djinkc

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Posted 29 March 2009 - 05:56 PM

Head pressure creates different conditions for yeast growth and fermentation. Not sure how big of a deal an airlock vs no airlock will do, but that's why I asked. And nothing is getting into the fermenter.

Probably not much. A little airlock isn't going to introduce much head pressure. Sometimes when I have the blowoff tube deep in a bucket it might.I know I have some ambient bugs around. I brew and ferment in the basement (crush outside though). And I measure in the brew area which throws a bit of grain dust around. Anyway if I leave a hydro sample out for a day or two it takes off on its' own. I'm a bit reluctant to try it at my place. A wide open ferment that is. What you're doing - well - it's happened at my place a few times when the blowoff tube came loose or I forgot to put the blichmann weighted prv valve back on.......

#5 Lonnie Mac

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Posted 29 March 2009 - 05:59 PM

I guess you could say that I am somewhat of an open fermenter and always have been. For years I have simply fermented in a sanitized pot with a loose lid on top. I can't say that it makes a difference what so ever though. I would imagine that the small head pressure to release a bubble in an airlock is negligible compared to an open fermenter. This is just the way I have done it.

#6 3rd party JKor

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Posted 29 March 2009 - 06:09 PM

The amount of back pressure from an airlock (~2" of water) is less than daily variations in barometric pressure. From that perspective there is absolutely no difference between an open fermentation and airlock fermentation.

#7 chuck_d

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Posted 29 March 2009 - 06:17 PM

I've been fermenting in Vittles Vaults and have been having trouble getting a complete seal in order for the blowoff/airlock to work. So yeah, I've been open fermenting in plastic. This weekend I picked up a new one and sealed it from the inside with silicone food grade caulk. Then with keg lube on the lid contact I think I can get a good enough seal for an airlock/blowoff. I'm not really making the seal so I can do closed fermentations, I want to push my beer with CO2 so I'm trying to get a decent seal.

#8 BrewerGeorge

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Posted 29 March 2009 - 07:59 PM

The amount of back pressure from an airlock (~2" of water) is less than daily variations in barometric pressure. From that perspective there is absolutely no difference between an open fermentation and airlock fermentation.

This. Definitely.If there are benefits to open ferments over closed, I would think it must have more to do with continuous access to oxygen than with the tiny pressure added by the airlock.

#9 MolBasser

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Posted 29 March 2009 - 08:32 PM

The amount of back pressure from an airlock (~2" of water) is less than daily variations in barometric pressure. From that perspective there is absolutely no difference between an open fermentation and airlock fermentation.

This.As homebrewers, we are all essentially fermenting in an open environment.BrewBasser


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