... or "Everything I needed to know about open fermentation I learned from NB Milwaukee." "... open fermentation should only be considered in the brewing of fast-matured and quickly bottled ales ..."
- The New Complete Joy of Homebrewing, 2nd Edition
Yeah! What Charlie said.
An open-fermented mild ale I brewed this spring has already been chronicled in this blog. And Brewing TV has the goods on my open-fermented Weissbier with Wyeast 3068. Which brings me around to writing down some experiential gleanings (otherwise I might forget - that's why it's nice to have this blog).
- Don't relax, worry, sanitize that stuff. RDWHAHB later, after your fruity, estery, non-contaminated open-fermented ale is packaged.
- Probably shouldn't ferment a lager or a barley wine this way. Brew a fast-matured, quickly bottled (or kegged) ale.
- Don't go on vacation during open fermentation (hey, that one even rhymes ...). Pitch yeast on Friday night, rack it to a closed fermenter on Monday after work.
NB Milwaukee is up for a topless Patersbier! We're whipping up 20 gallons of wort so that 15 gallons can be fermented open in our fish gutter and 5 gallons fermented closed in a carboy. Huzzah!
ReplyDeleteI'd like to do the side-by-side patersbier experiment, but I'm heading out to California next week and have a kitchen to finish.
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