You mean like a microscope...
My general advice is to start out with closed fermentation and get comfortable with the process and make some good beers. Once you feel confident and want to give a more open fermentation a try, go for it. Just keep in mind that you may be playing much closer to the edge of getting an infection in your beer.
I guess I should rephrase what I said "kind of scares me". What I should have said is that open fermentation has some potential to develop an infection, therefore I am not willing to take that risk. I am more interested in developing new recipes and brewing processes that involve automation. I'm a gadget guy...I like experimenting with process controls.
There's nothing wrong per say with experimenting in open fermentation, it's just not where my interests lie. I would suggest researching The Brewery Ommegang's process. Maybe they will let you in on their techniques.