Re: Open Ferment

Fri Jan 13, 2012 7:03 am

I was thinking of open fermenting a Robust Porter and pitching US-O4 & not going wild. Yeah I was thinking of the zero head presurre and extra O2 before krausen formed when I mentioned letting it breath. In reading Ray Danials Designing book there was historical reference to open fermentation of porters and stouts in large wooden vats. Thats what kind of sparked my interest. I'm good with any imput on this subject, sometime it takes a village.
Blunt
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Re: Open Ferment

Thu Jan 19, 2012 9:55 am

NEVER open ferment~!!!
You have to protect the beer from contamination. That's why I always take the canvass blanket off my mule and toss it over the fermenter because otherwise birds and bats will fall in while trying to catch the flies swarming the beer and there's nothing like finding dead bats in your beer in the morning along with a half inch thick scummy layer of dead flies, so always cover the brew.


The Ancients fermented with nothing but maybe that same canvas cover (to keep the flies out) and probably borrowed it from their mules too, or just "borrowed" some poor monk's filthy cassock.
HEY~!! It's a hobby~!! It's NOT supposed to make sense~!!
Cliff
 
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Re: Open Ferment

Thu Jan 19, 2012 1:23 pm

Cliff wrote:NEVER open ferment~!!!



Especially if you live in Jersey...
Spiderwrangler
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spiderwrangler
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Re: Open Ferment

Sat Jan 21, 2012 9:43 am

Awesome! Maybe some sort of force field then!
Blunt
On tap: Centennial IPA
Bottled: Bock III
Secondary: Pale Ale
Primary:
Because I am German. I can’t help it. I am biologically incapable of NOT brewing.”
Blunt
 
Posts: 62
Joined: Thu Dec 16, 2010 5:24 pm
Location: West MIchigan

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