I was thinking about using open fermentation with a Saison in June. The main reason for using open fermentation is that it increases esters and phenols correct? Can anyone think of any reason that open fermenting a Saison would be undesireable?
Why would you think that an open fermentation would promote esters and phenols? I'm thinking it would only do two things, first there would be no head pressure from the activity which wouldn't make much difference on a homebrew scale and second it would make the wort more susceptible to contamination.
Or am I missing something?