Open Fermentation and/or Different Fermenter Geometry.

[Twostage]

Open Fermentation: Tips from the Pros

https://byo.com/article/open-fermentation-tips-from-the-pros-2/#:~:text=With open fermentation, your fermenter,the way the yeast behaves.

Interesting. I picked up the bit about transferring to the secondary before primary fermentation is complete.

Also hadn’t thought about using it for lagers because of the lack of protective krausen. There is a comment about the ester profile which is intriguing. 34/70 at 15c might be ok.

 

[RoomWithABrew]

Anchor was open fermenting their lager.

 

[matt76]

And, if you go hunting for it, there are quite a few references (or at least suggestions) out there that Czech Pilsner is (or was!) traditionally fermented open. I'm sure I saw a fairly recent-ish looking picture the other day of a row of massive open vats at (I think) Pilsner Urquell.

My own notes fermenting Czech Pils with Wyeast 2278 mention a decent measurement forming.

I'm quite interested to try fermenting one open at some point, but for now I'm sticking to what I know works - due to various experiments I keep making mediocre beer lately and I don't want rubbish beer on tap when Xmas rolls around

 

[Sadfield]

Uneticky Pivovar


Schoenramer.


The more you dig the more you find.

 

[Sadfield]

This is a good article I read that argues, smaller craft breweries that focus on quality over quantity should consider open fermentation as a more suitable option. Unfortunately, it has since been paywalled. If anyone can get around it, or has access, a cut and paste would be appreciated.

https://brewingindustryguide.com/un...nk-geometry-take-your-beer-to-the-next-level/

 

[Twostage]

Bottled them. Both batches had cleared nicely. Now carbing up.

Top image is the open ferment, bottom is closed. I noticed that the closed one foamed when I added the sugar so there must have been more dissolved CO2 in it. I considered that one covered rather than sealed so I wouldn't have thought there would have been any pressure. Maybe it doesn't need much or maybe there's another explanation.

 

[Twostage]

Well. I’ve cocked up the carbonation. Undercarbed but I know why. They pour nearly flat but it doesn’t seem to spoil anything, makes it taste hand pulled. Had a sample of each, there is definitely a taste difference. No spoilers yet as I need to do a side by side.

@Sadfield , do you want to taste them ?

 

[matt76]

there is definitely a taste difference.

And this is just fermenting with Nottingham?

 

[Twostage]

And this is just fermenting with Nottingham?

Yes.

I've been thinking about the 'under-carbonation'. That's what I thought because it doesn't fizz like I normally make them but there is enough so it doesn't taste flat. So maybe low carbonation is more correct. Do you want to try them @matt76 ?

 

[matt76]

Yes.

I've been thinking about the 'under-carbonation'. That's what I thought because it doesn't fizz like I normally make them but there is enough so it doesn't taste flat. So maybe low carbonation is more correct. Do you want to try them @matt76 ?

If you have enough to share, sure, I'd be very interested to try them, thank you I wouldn't inflict my Altbier on you but more than happy to send you something in return

 

[Twostage]

@Sadfield and @matt76 - the beers are in the post. I've labelled them sample A and B so you can have the excitement of deciding which is which.

(They're not medical samples, honest )