As an avid real ale drinker and member of CAMRA I have visited many brewerys and in many (Black Sheep for one) the fermentation tanks (yorkshire squares at Black Sheep) are open to the elements and foam overflows regularly. So I wonder why our FV vessels are supposed to be airtight, or can you ferment without this worry of an air tight container?
Fermentation...whats it all about?
- Thread starter sj419628
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MyQul
Chairman of the Bored
Whats called 'open fermentation' is a classic English fermentation methods. Afaik there aren't any forumites that do it (that post about it anyway) but I've read a little about it on American forums like our sister forum home brew talk. It seems a lot popular amongst our American cousins then over here.
I know or have read very little about the method as I would never be able to do it as I brew in my kitchen and we always have an overflowing fruit bowl (which is ideal for wild yeast spores). The little I know about open fermentation suggest to do it in a room with as little air movement as possible.
If you would like to try out open fermentation I'm sure the forumites, as well as myself would be extremely interested in your experiences
I know or have read very little about the method as I would never be able to do it as I brew in my kitchen and we always have an overflowing fruit bowl (which is ideal for wild yeast spores). The little I know about open fermentation suggest to do it in a room with as little air movement as possible.
If you would like to try out open fermentation I'm sure the forumites, as well as myself would be extremely interested in your experiences
LarryF
Brew Numpty
I think if you had a spare room (do people have these any more, I certainly don't) where you could leave the door and window shut for the duration of the ferment I think it would be really interesting to have a go at this and see how it came out.
I have a cellar with 3 seperate rooms, one in which I brew and two others with no air movement and a pretty stable 12-18 degrees depending on time of year, I may give it a go when I switch to all grain in the autumn.:thumb:
Why would you do this (home brewers) if it added something to the beer I could understand but our FV's come with a lid and hole for a airlock for a reason.
MyQul
Chairman of the Bored
It might well add something. I'm not sure as I haven't read enough about open fermentation to find out any potential benefits
simon12
Landlord.
I don't see what benefits it could add but am open to the idea. At my 1BBL brewery the fermenters are not sealed but have a lid.
MyQul
Chairman of the Bored
It probably doenst add any benifit and is just an interesting quirk of brewing history
Dutto
Landlord.
In Scotland some of the whisky distilleries have their fermenters open to the atmosphere and have a "spinner" just above the level of the wort to break up the foam and prevent it from overflowing.
Of course, they don't drink the result until it's been distilled and then matured for up to twenty-one years! :thumb: :thumb:
Of course, they don't drink the result until it's been distilled and then matured for up to twenty-one years! :thumb: :thumb:
I was just wondering seeing as my first brew is fermenting nicely in my sealed,airlocked FV but I have'nt had and don't think will get any bubbling from airlock, but can see plenty of foam and sediment in vessel. I've resorted to hydrometer readings to give me an idea of fermentation. So my initial question was more of a seeking reassurance that my brew (which is obviously not airtight) will be ok.
GlentoranMark
Landlord.
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CO2 is heavier than air and it forms a thin layer above your brew, if you've a room that isn't used much then I don't see why it should be a problem.
I think us as brewers are over cautious. I know I've made many mistakes while brewing but the beer always ends up fine.
I think us as brewers are over cautious. I know I've made many mistakes while brewing but the beer always ends up fine.
MyQul
Chairman of the Bored
I think this is probably the reason that open fermention is possible
Maybe you could just leave say 100ml of your next brew in a trail jar and let that ferment "open" and then compare tastes?
MyQul
Chairman of the Bored
Thats a good idea but a think 100ml is to little. Say 5L?
Dutto
Landlord.
It has a 99% chance of being okay if you leave it alone and don't open it up for at least ten days! :thumb: :thumb:
One of the food programs that is on C4 that covers where are food/drink comes from was at a vineyard in California, there "complaint" was that due to an abnormally hot season the grapes had way to much sugar in them, at this point they cut to the fermenters which where outside and open to the air though they where covered by a coneshaped lid that sat maybe 6 inches above the fermenter as well as a roofed building of sorts (no side walls) . Anyways due to the high sugar content the winemaker said that they allow the must to evaporate slightly to lower the alcohol content down as the market demands a 12-13% wine yet theres was nearer 16% iirc.
One other thing about open fermenters is they are fermenting large quantities at a time which will give of huge amounts of Co2, the amount of gas alone venting out of these things is probably enough to kill of any living bug that gets remotely close to them. Co2 is used to render animals unconscious in some slaughter houses.
One other thing about open fermenters is they are fermenting large quantities at a time which will give of huge amounts of Co2, the amount of gas alone venting out of these things is probably enough to kill of any living bug that gets remotely close to them. Co2 is used to render animals unconscious in some slaughter houses.
