Fermenter project

[Dave Y]

you guys are perpetuating a myth

I mean... We're brewers. It's what we do; We drink and we rumor monger.



I could try this with not a whole lot of effort in the brewery, my only concern being if I have to fire up one of the vehicles. I can even still maintain a little temp control. On the surface, anything with Belgian or maybe Saison yeast would be a pretty good candidate, but I do have some alt yeast I need to use up.
A cover for the conical fermenter is my main sticking point.

 

[J A]

@Bigbre04 the myth I was referring to was what was said about open fermentation making funky or sour beer
I've made funky styles and like any style it requires special techniques non of which is specific to open fermentation
actually some good questions on the call related to some other things we have been talking about
if you have BYO I think you can listen on a replay

The term "your mileage may vary" has never been truer. Wort left to the natural elements is a crapshoot. You may have methodology that works for you but don't be surprised when folks who've experienced wild yeasts and impromptu sours are skeptical.

And if you mention "open" fermentation and you mean "loose fitting lid" fermentation, that's just confusing. If your fermentation container isn't open to the environment, all you're getting is "no-pressure" fermentation. So, sure..."no-pressure" fermentation might be great for lots of beer styles but I can remember not so long ago that the homebrewing gurus were all about spunding valves and high-pressure fermentation being the best thing ever.

 

[Brew Cat]

The term "your mileage may vary" has never been truer. Wort left to the natural elements is a crapshoot. You may have methodology that works for you but don't be surprised when folks who've experienced wild yeasts and impromptu sours are skeptical.

And if you mention "open" fermentation and you mean "loose fitting lid" fermentation, that's just confusing. If your fermentation container isn't open to the environment, all you're getting is "no-pressure" fermentation. So, sure..."no-pressure" fermentation might be great for lots of beer styles but I can remember not so long ago that the homebrewing gurus were all about spunding valves and high-pressure fermentation being the best thing ever.

well Jamil and Denny call it open as in not sealed but I see your confusion
by the way they talked about pressure fermentation as well and said the only advantage is speeding up the fermentation doesn't do anything to improve the beer although spunding is fine because its done when fermentation is almost complete

 

[Brew Cat]

The term "your mileage may vary" has never been truer. Wort left to the natural elements is a crapshoot. You may have methodology that works for you but don't be surprised when folks who've experienced wild yeasts and impromptu sours are skeptical.

And if you mention "open" fermentation and you mean "loose fitting lid" fermentation, that's just confusing. If your fermentation container isn't open to the environment, all you're getting is "no-pressure" fermentation. So, sure..."no-pressure" fermentation might be great for lots of beer styles but I can remember not so long ago that the homebrewing gurus were all about spunding valves and high-pressure fermentation being the best thing ever.

Oh by the way pressure fermentation may be new but open fermentation is not
its just circling back
https://www.crowdcast.io/c/chat-with-jamil-25
go to about 20:40

 

[Bigbre04]

https://byo.com/articles/the-special-altbiers-of-dusseldorf/

I have actually been to Uerige in dusseldorf in brewery school. super cool space, we got a tour by the brewmaster!...many beers ago.

here is Jamil talking about how its done
https://byo.com/recipes/drews-open-fermentation-experimental-mild/
here is Drew and Denny doing it

lemmings!

so its not just me

tried to listen to the podcast, but ran out of time.

I was able to read one of the articles. I get what they are doing and why. IMO the risk of infection due to local yeast or being that you are/have fermenting things in the same area would pose a fair risk of cross contamination. Commercial equipement doesnt really translate to this stuff w/o specific gear/rooms.

The European traditional breweries do ALOT of things entirely based on tradition. I feel that this is likely one of those things. Cool ships are another thing that they can get away with, but doesnt work in other areas.

It would be interesting to compare the same recipe/yeast/etc done with modern techniques to one done "open".

 

[Brew Cat]

I have actually been to Uerige in dusseldorf in brewery school. super cool space, we got a tour by the brewmaster!...many beers ago.

lemmings!


tried to listen to the podcast, but ran out of time.

I was able to read one of the articles. I get what they are doing and why. IMO the risk of infection due to local yeast or being that you are/have fermenting things in the same area would pose a fair risk of cross contamination. Commercial equipement doesnt really translate to this stuff w/o specific gear/rooms.

The European traditional breweries do ALOT of things entirely based on tradition. I feel that this is likely one of those things. Cool ships are another thing that they can get away with, but doesnt work in other areas.

It would be interesting to compare the same recipe/yeast/etc done with modern techniques to one done "open".

that's the fun with home brewing we can try different things
of course its not for everyone
I did do my Altbier back to back one sealed one not
i'm drinking the open now
I can tell the difference its subtle but definitely a bit different can't put my finger on it but it seems to have gotten cleaner faster if that makes sense
usually I lager the sealed version longer the open seemed ready faster
of course it could be in my head but I'm adding it to my repitior
just kegged the Schops done open still not fully carbed but first tastes are promising these are both on German ale yeast
Ill do the experimenting so you don't have to