Open Fermentation Home Brewing
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- Опубліковано 18 вер 2012
- Open fermentation is traditional in many brewing cultures and creates a whole different world of flavor in beers. And you can do it at home! In this episode, we learn the ways of a wise open fermentation with yeast-Jedi Jeremy King and apply it to Dawson's "Topless Hefeweizen" (ooh la la!).
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Interesting stuff. It's always worth remembering how simple and pain-free brewing can be, beneath all the overly obsessive and theoretical advice we tend to get.
I'm not the only airlock sniffer then hahahaha... Awesome Video!!
I just made an irish red and as it is winter where I live. I used a glass carboy inside my house with a 3/8th hose that went out the window. Tasted fine and smelt fruity and nice. Will know for sure after carb builds in three weeks or so.
Powerful yet gentle. Like my loving.
So glad I found your channel, very informative. I've often open fermented, but I think I may just close the lid on my current lager...
VERY helpful! Thank you!
Fantastic video! I will definitely be trying this for the summer. I may put a muslin bag over the top of the open bucket, just to prevent my cat from having his way or any stray hair.
So awesome.
I really want to try this method
Curious how the open fermentation affected the taste. You said you had brewed this several times in the past so if you could give a synopsis on tasting notes of open vs closed for this recipe that would close the loop.
Awesome video! Is there a follow-up vid on tasting notes?
Great video which I'm sure encourages people to try the open method. Question, would a small bain marie be adequate for this method ?
Love this episode, why moving to close fermenter and not just putting the lead on ?
Great video.
I was wondering if stirring in primary is something you are doing specifically for open fermentation or is this something you do as standard practice? I have been cautioned to aerate, pitch, and leave be until fermentation is done. Any assistance is greatly appreciated.
Also, other than the fact that you have had a vigorous krausen and are removing it to avoid overflowing, would it also serve double purpose to remove some of the yeast and overwork the remaining yeast to stimulate more ester production for this hefe?
Thanks for the video! how about if i keg this beer for the second fermentation, wait couple of weeks & serve it on tap from the keg? would it b ok?
Inspiring stuff! I'm removing my top as well 🤣
Oh i thought that the point of open fermentation was to not add any yeast but to use wild yeast strings. Atleast that is what we do over here. Intresting Episode is there any tasting of this beer upploaded?
great video nice and informative! what exactly is your 2nd fermenter? are you bottling at that point?
I used WB-06 fermented crazy , almost spilling out my carboy for 50hrs at 25 c* . All of a sudden slowed down to 1 bubble per 15 sec. Is this ok ? I got her down to 20c* after about 60 hrs . bubbles still about 15 per sec on airlock.
No tasting notes, hm.
Did anyone follow up on this. Does it make a difference in the glass.
Does Micheal mention open fermentation in any video or book ever again?
Hi guys. So I just brewed an IPA. Closed it up with an airlock for a day then found this video. It was bubbling pretty good but decided to crack it open and go topless. After a day it still looked great. Then a day later fermentation seemed to have stopped. I checked the gravity. It has been 1.010 for the past two days. HEEEELP
1.010 is a typical Final Gravity after it hits that let it sit for about another week then rack it to secondary, keg, or bottle.
Great episode! I've been wondering how I would go about open fermentation at home. I'm still a little nervous to actually do it, though.
It's been two months since this comment. Have you tried it? If you did what are your results?
+Connor Lasch Yes I did. Grain bill was mostly acidulated malt with some Hallertauer hops. I clipped some Greek oregano and orange mint and pitched into cooling wort (2nd floor screened open window with large muslin sack covering steel buffet steam tray). The pitched herbs started foaming white spikey mold (I should've rested herbs on a raised platform above wort).
After a few days I had a very thick layer of mold and Krausen yeast cake. I thought about throwing it out, but instead I strained wort into glass carboy (smelled wonderful; like bread) and air locked it. Looks healthy with a lot of air lock activity. Resting @ 73° in a dark place at the moment.
+Randall Schoverling At least you tried. sounds like a decent refreshing beer, too. Did you wash your herbs before throwing them in?
No. I wanted to innoculate wort with whatever wild yeast/bacteria was on the skin.
Can red yeast rice be used to ferment fruit? I'm wondering because it's my only option at the moment, strapped for cash and had it around, and this is really only an experiment on my part. Appreciate the responses!
Interesting. But as 'Localpain' said earlier, it would have been even more interesting to see a fermentation without adding any yeast. After all, for hundreds of years, that was the way they did it. Beer would probably not taste the same every time...but. It would be a nice experiment to see, Brewing TV ! (edit: Episode 42. Oh yes.)
If you do an open fermentation in the plastic bucket, would you do a "clean" fermentation in it later? I've heard not to reuse a bucket following an infected or sour batch of brew as the next batch that is intended to be clean may pick up the bacteria that were intentionally or unintentionally introduced in the previous batch. I was wondering if open fermentation would be considered in this topic of discussion.
I was going to try this with my honey wheat using some K97. I will let you know how it goes.
Christopher Haist hey man get a chance to try it?
How does this work for keeping out bugs?
Can you post a link to where you brought the crawfish table from?
We do this with a 40 gallon tank, but the fermentation room is spotless and has very little contact with the outside world. We only use this for weissbier.
Wow
I mean people made beer long before sanitation or any of the fancy stuff we have now so yeah.
My grandpa said back in the day his cousin made a great tasting beer. Said his cousin showed him his fermenter afterwards and it was wide open with flies landing in it haha. Typically back then they would just put a cheese cloth over the top of the barrel while it fermented
What is the difference in the end product though?
As with other commenters, I would be concerned with pet hair, insects, rodents, etc from being curious and finding their way into the bucket. I did see a comment about muslin bag, or mesh to prevent this. I would also LOVE to try this method, but would like to hear about solutions and successes to this problem.
have any tasting video of you beer ?
Interesting that you decided to rack it to a secondary at 1.018 and with krausen still on top, do you expect the FG to drop to 1.012 in the secondary? How long would you keep it in the secondary?
It definitely still drops more in secondary since it was racked while still in the latter stages of fermentation. A beer like this could be in secondary for a week or two or even more. But to make use of those open fermentation flavors, you probably want to just give it a bit of time to finish fermentation and clear up a bit, then package.
I wonder how much of a problem evaporation is where you are. I would love to do open air fermentation, but live ina very dry climate with 10%to 20% humidity.
you might not want to talk into the fermenter..quite a nice way to introduce contamination
Amit Mishra i always brew open and i never had contamination,never.so for more than 10 years that also include dropping stuff into it,touching it with my hand and more that i dont remember lol....its more robust than you may imagin
Lol immediately after noting sanitary procedures he blabs all over the Brew with his dead skin forest.
Luckily open fermenting is bullet proof
@@ragimundvonwallat8961 Hi Ragimund, pls lemme know if u still read this comment, are there any special conditions to open ferm, or just let the wort ferment in a koelship, or fish gutter as described by Jeremy........what temperature to maintain while fermenting.........cheers
@@vikramjitsingh4538 i just put it in my fermenting vesse i put a towel over it to keep bugs out and i let it rip...as for the temp stay in between 15 to40C and you'll be fine.
i proceeded like that for more than a decade and sometime i do 200L batch in a big food grade blue barrell
@@ragimundvonwallat8961 thanks lots Ragi for responding.......open fermentation has many benefits, especially if u are looking for strong esters.......also wanted to know one thing, do you stir the yeast while the fermentation is in process or just leave it that way......thanks again....cheers
Well how does it taste?
so it is drinkable?
Ron Brewgundy!
That is a WICKED collar on that keezer.
i use a 200 litres blue food grade plastic bucket as fermenter and on top i just put a bed shet fold in 4...work really well.i never used an airlock in my life and never had problem.my present batch is almost finished bottling today or tomorrow ...Schwarz-weizzen come to daddy!
Yep. I use a thin damp towel, negating the need for an airlock. I have only ever brewed this way.
This method was shown to me by my very old uncle over thirty years ago. He learned how to brew from his father in the 1930s so it's proven to work well.
A Chinese fine mesh broth skimmer would probably work better for cleaning the top. Wok Shop sells them on Amazon, just search for "Off the Top" Skimmer.
maybe you said but.... do you plan to do any new episodes?
Mark Iacopelli Check out ChopAndBrew for more content like this.
Yes but what about flying insects?
and breathing over it
This is my concern. At this time of year even in the fermentation chamber, fruit flies are gonna get in. I'll try in winter.
Did he almost cry 15.50 minutes?
13.38 this is aerating not arousing :D
My Understanding, brewing openly allows Oxygen to get in which at the same time Fermentation takes place, it also creates Vinegar? I'm not sure I understand how this works.
Jimmy Warner Actually a common organic chemistry reaction. When when a primary alcohol such as ethanol is oxidized, it creates a carboxylic acid by adding a double bonded oxygen. Ethanol oxidizes to acetic acid, or vinegar.
+Brian Tomek so open fermenting = sour vinegar instead of Ale ? the how come good smoothy ester and more fruitish taste ? i don't get it really !
Wouldn't that make it oxidize way faster? This is intriguing though.. I definitely want to try to make some sort of wild ale soon.
The actively fermenting yeast scavange oxygen so no, the beer should not oxidize from this. If you continued it past the active stage(his 3 days) and into maturation and packaging then oxygen can be problematic.
I will not use plastic fermenter again it ends up making my beer sour
Hot side aeration is bad. Once the wort is cool, the addition of oxygen will result in a healthier, cleaner fermentation; yeasts love oxygen. Also, this method of fermentation should not result in a Wild Ale if done correctly.
Yeah, lets play the same 8 notes over and over and over and over and over and over and over... That will make the video better right? 6:50 - 9:20