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Bradfrd12
09-09-2006, 01:26 AM
I've read recently in BYO about using open fermenters and that there's no problem with contamination because the krausen will protect the wort from nasties and oxygen.

Then, on a mission for brewing equipment, my partner went to England to a few breweries. Most of them, 90%, use SS open fermenters. Of course I am speaking about real ales. Aftr the fermentation they then go to casks. Fine.

My question is: With so many people using open fermentation and BYO providing the information on how to build one....why all the hype about having airlocks and sealed fermenters for homebrewers? With a bit of precaution there's nothing to worry about, right?

Thanks.

Bradford

B_rad1969
09-09-2006, 10:10 AM
This is probably something that has no real proof and it's probably a preferance. I'd cover it just to keep out dust, bugs and whatever else may be in the air.

danno
09-10-2006, 11:31 PM
OTOH, the Belgians also ferment in open fermenters and they invented lambics...

dparsons
09-11-2006, 12:32 AM
My experience with volunteers is that the ones that live in my neighborhood aren't the tastiest. I prefer to select who goes into my wort.

HogieWan
09-11-2006, 08:10 AM
Once fermentation starts, it IS okay to have the tank open - as long as there is NO wind in the area. Moving air will disrupt the "blanket" of co2 and the wort will be exposed to air and all the nasties in it.

guildofevil
09-11-2006, 10:00 AM
They use open fermentors a lot in the Czech Republic, too.

I think that they are probably better in the brewhouse than in the home, as most peoples homes tend to be much more “diverse ecosystems" than your average fermentation room, whatever country it may be in. I'm going to continue to keep my fermentor covered.

Séan

thekulman
09-12-2006, 11:22 AM
I agree, open fermenters are OK as long as there is krausen or a layer of CO2 on top of the beer, but you need a clean environ. I ferment in my basement and there's dust, cat hair, farts and stray sneezes floating around.

Also, professional breweries that use open fermenting transfer to a secondary at the percise time they should. As homebrewers (with jobs) we often get to transferring when we have spare time.

Throw a lid on it or saran wrap at the least.

Kul