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Author Topic: Open/Double Fermentation  (Read 3298 times)

Offline Bel Air Brewing

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Re: Open/Double Fermentation
« Reply #30 on: January 25, 2022, 06:54:06 am »
The above photo was taken in the Pilsner Urquell Brewery. It is their traditional brewing method. And we drank the beer brewed in these barrels. Like my late father said..."That was the best beer I have ever had."

Not filtered, not pasteurized. My dad was right. And it was not sour, had no off flavors at all.

The ~4000L barrels the beer is lagered in are lined with pitch, the beer never touches the wood.

The fermenters don't appear to be lined, don't know for sure.

Bell's has some old Cypress fermenters the got from the Stroh family. Those are lined.

Another photo from the brewery:


Fire Rooster

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Re: Open/Double Fermentation
« Reply #31 on: February 03, 2022, 12:07:42 pm »
First time for all this (starter, stepping up starter, open ferment, double drop)

1. Shook 2-3 days in one gallon plastic jug. (1469 & Fast Pitch)
2. Poured in flask, fridge 24 hours.
3. Decanted
4. After 30 min boiling today's batch (before hops)  removed/cooled 500ml fresh wort and added to flask.
5. Swirled/shaked for a couple hours until batch being brewed was ready for yeast.
6. Pitched into open fermenter, activity within several hours.
7. Tomorrow morning skim yeast.
8. Double drop into a closed/airlock fermenter.
« Last Edit: February 03, 2022, 12:10:50 pm by Fire Rooster »

Offline fredthecat

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Re: Open/Double Fermentation
« Reply #32 on: February 03, 2022, 03:33:52 pm »

8. Double drop into a closed/airlock fermenter.

it would be swell if you took a vid

Fire Rooster

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Re: Open/Double Fermentation
« Reply #33 on: February 04, 2022, 04:19:54 am »

8. Double drop into a closed/airlock fermenter.

it would be swell if you took a vid

It was nothing much to watch.
This morning skimmed off yeast, poured in speidel fermenter
from bucket ,put on lid and airlock.  Placed fermenter in bathtub,
as a precaution from spills pouring from bucket to fermenter.
Airlock is bubbling away, now the wait.

All the wort (gunk and all) after boil/cool down was poured in bucket.
Only today when pouring into fermenter gunk was left behind.
A little more was left behind than I would liked. The swashing around
towards end of pour mixed gunk with some beer.
« Last Edit: February 04, 2022, 04:28:08 am by Fire Rooster »

Offline Chino Brews

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Re: Open/Double Fermentation
« Reply #34 on: February 06, 2022, 09:35:07 pm »
Fire Rooster, this is totally self promotional but if you want, you can check out podcast episode 73 and the show notes on the page over at HomebrewingDIY.beer. I contribute articles at the site and was the podcast guest talking about open fermentation. I've been open fermenting well over half my beers for a fe3w years now. I have an article coming out soon, but in the meantime the show notes and podcast are a start on some of the things to consider - yeast strain, how to keep the fermentation fully open without a clean room or defeating yourself by keeping it "open" in a closed chamber like a fridge or freezer, etc.

Feel free to hit me up with any specific Qs (I am active on the reddit homebrewing forum, but only visit very occasionally here).

https://homebrewingdiy.beer/index.php/2021/01/28/episode-73-open-fermentation-with-chino_brews/
If how I brew makes you mad or somehow ruins home brewing for you, maybe you need a less stressful hobby than making and drinking beer! :D

Fire Rooster

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Re: Open/Double Fermentation
« Reply #35 on: February 23, 2022, 04:05:15 am »
Fire Rooster, this is totally self promotional but if you want, you can check out podcast episode 73 and the show notes on the page over at HomebrewingDIY.beer. I contribute articles at the site and was the podcast guest talking about open fermentation. I've been open fermenting well over half my beers for a fe3w years now. I have an article coming out soon, but in the meantime the show notes and podcast are a start on some of the things to consider - yeast strain, how to keep the fermentation fully open without a clean room or defeating yourself by keeping it "open" in a closed chamber like a fridge or freezer, etc.

Feel free to hit me up with any specific Qs (I am active on the reddit homebrewing forum, but only visit very occasionally here).

https://homebrewingdiy.beer/index.php/2021/01/28/episode-73-open-fermentation-with-chino_brews/

Thanks, will check it out.
Next two batches will be with 1469 as well.

I don't quite understand why some yeasts are considered true top cropping.
All my fermentation's have krausen on top, so I guess that's not it :>

Can you open ferment with non top cropping yeasts ?, and skim top off ?

Thanks

Any input welcomed !

Fire Rooster

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Re: Open/Double Fermentation
« Reply #36 on: March 23, 2022, 07:25:34 am »
"He who hesitates is lost"

Answered my own question.
Re-hydrated 2 packs of dry W-34/70 yeast for 30 min.
Continued as if a starter was being made with liquid yeast, as noted above.
Open fermented in bucket first day, covered with 5 gallon paint strainer bag.  Next day skimmed off brown crust,
then dumped into closed fermenter, airlock is bubbling.

« Last Edit: March 23, 2022, 07:31:03 am by Fire Rooster »