hey guys, glad to see we sparked a healthy discussion of the technique as it applies to homebrewing.
The more technical aspects aside, the fermentation went off without a hitch! No contamination and certainly fa more esters produced (at least on the nose).
Mike is kegging the beer this weekend and we will be doing some tasting notes early in the week. We'll compare the batch to a closed fermented hefe, another wheat beer (from episode #1 actually) and some commercial examples. We'll film this and put it on next week's episode, 6/11...so look for that for the report!
The recipe Mike used for this open fermentation is his house Hefe recipe, so he's been making it a long time with very consistent results. I'm guessing he will be able to detect the differences. He's also a BJCP certified judge, so he'll give the beer hell with his critique.