Been thinking about capturing the beasties at a mates farm. Rather than doing a full batch and leaving it out overnight I'd probably start small with a few bottles of DME scattered around the place. Though that hasn't stopped me looking at solutions for a coolship for my size batches (10 litre / 2.5 gallons). Something like the 12 litre version of this looks very cost effective https://www.nisbets.com.au/vogue-stainless-steel-half-size-gastronorm-tray-200mm/dn712 So getting back to the topic, it also occurred to me that I might be able to use it to scratch another stupid idea I've been considering - open fermentations of standard sacch batches. So before I get carried away I was wondering if anyone else has been trying open fermentations. What's been working, what hasn't, what type of vessels are you using? Or any other advice on when to use it or not use it?
I would think you would need a clean chamber like a really clean chest freezer and containers that fit in their (cambro?) Sierra Nevada open ferments kellerweis and big foot at both breweries. The video in the link below is the Chico brewery. If you look at the end of the room you can see people walking around. That used to be a window into the restaurant. They have closed it off to make more room behind the bar for a crowler machine https://www.sierranevada.com/blog/north-carolina-brewery/open-tanks-and-free-range-flavors
I've tried it using plastic buckets with the lid on, but not dogged down. I'm back to my closed fermentations. There's really no advantage in flavor and there's a risk of contamination I don't want to take.
Thanks, so probably at the lower end of the priority list and only if I get the stainless for another reason.
