Sadfield
Landlord.
I was going to bump this thread, but it has tangents off to wild beer and coolships, so I'll start afresh.
https://www.thehomebrewforum.co.uk/threads/open-fermentation.67153/
Lets have a positive discussion, sharing of experience and resources regarding open fermentation. Who's doing it? Who's interested in trying it?
Getting the ball rolling, John Palmer is a good place to start.
As is Russian River.
Good enough for Timothy Taylor.
And Sierra Nevada, Schneider Weisse, Pilsner Urquell, Harvey's, Anchor Brewing. Arguably some of the most iconic brewers in the world, amongst many others that open ferment.
As explained in the Russian River video, an open top is just part of the story, and having a shallower depth of wort matters. Something Brasserie De La Senne and Brasserie Dupont insist is vital to the health of their yeast and quality of their beer.
This is a good article explaining the pathway of ester production and how fermenter geometry impacts that.
https://wildflowerbeer.com/blogs/blog/process-e1-primary-fermentation-geometry
Do you need a conical FV? or a lid and airlock on your FV?
https://beerandbrewing.com/4-reasons-to-try-open-fermentation/
https://www.thehomebrewforum.co.uk/threads/open-fermentation.67153/
Lets have a positive discussion, sharing of experience and resources regarding open fermentation. Who's doing it? Who's interested in trying it?
Getting the ball rolling, John Palmer is a good place to start.
As is Russian River.
Good enough for Timothy Taylor.
And Sierra Nevada, Schneider Weisse, Pilsner Urquell, Harvey's, Anchor Brewing. Arguably some of the most iconic brewers in the world, amongst many others that open ferment.
![brauwelt-2-slider-gresser-behaelterbau-open-fermentation-tank-2021.jpg brauwelt-2-slider-gresser-behaelterbau-open-fermentation-tank-2021.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/100/100220-brauwelt-2-slider-gresser-behaelterbau-open-fermentation-tank-2021.jpg)
![recd63cvpnw51.jpg recd63cvpnw51.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/100/100222-recd63cvpnw51.jpg)
![Harveys_Visit-105-1024x683.jpg Harveys_Visit-105-1024x683.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/100/100223-Harveys-Visit-105-1024x683.jpg)
![open_fermentation-1-1-1536x1152.jpg open_fermentation-1-1-1536x1152.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/100/100225-open-fermentation-1-1-1536x1152.jpg)
As explained in the Russian River video, an open top is just part of the story, and having a shallower depth of wort matters. Something Brasserie De La Senne and Brasserie Dupont insist is vital to the health of their yeast and quality of their beer.
This is a good article explaining the pathway of ester production and how fermenter geometry impacts that.
https://wildflowerbeer.com/blogs/blog/process-e1-primary-fermentation-geometry
Do you need a conical FV? or a lid and airlock on your FV?
https://beerandbrewing.com/4-reasons-to-try-open-fermentation/