Anyone have experience with unsealed fermentation? I'm not referring to completely open or "wild" fermentation. Rather "open" as in this Brulosophy article, where they brewed as normal, only difference being they didn't isolate the beer from the environment completely but simply covered the fermentor with some cloth, sealing subsequently after high fermentation was done. The reported results - stronger attenuation and accentuated bitterness in the absence of adverse signs - had me an instant aficionado of the method. I've got my 2 last brews going with a similar method: plastic buckets with the lid on, unclipped, airlock hole covered with a bowl. They are still en route, so I can't report. But I'm curious whether anyone else tried this and how it went.