Open Fermentation w/ John Palmer | BRÜniversity

[@pv4669]

The Beer Twins (John & Jamil) are responsible for educating so many people on how to brew good, fresh beer at home and taking it to the next level. Always inspiring. Thanks John!

[@glleon80517]

Learned to brew from this man. Every beer brewer should have his book. Still use it as a reference. Thanks, John!

[@rafaelpestano7436]

Doing open fermentation (and double deccoction) for my next hefeweizen. Thank you for all the knowledge you've shared with the homebrew community!

[@benwilliams3539]

Hey mate how did it go?

[@bobbob-ze9zo]

Like #435 - I have been brewing since the early 90s and I still do not own an air lock. Open fermentation is the way to go. Never had a blow out.

[@kyled9357]

I recently brewed a Weizenbock that I open fermented. A friend and I brewed the same beer, our differentiating factor was fermentation method. I did open fermentation for 3 days before capping, he performed a normal fermentation. Mine came out with slightly more banana aroma and flavors. I don't know if I'd do it again as I typically capture the fermentation CO2 in a keg to use for transferring the beer to the keg in a low O2 setup, but it can certainly be done and seemed to make a difference for us. Cheers!

[@BlichmannEngineering]

Brillant. Thank you for sharing your wealth of knowledge, John!

[@CallowG]

Thank you for the hobby. Made some great beers over the years thanks to Mr. John Palmer.

[@HOMEBREW4LIFE]

Solid video!

[@kodydubarry4827]

the Braj lord should do an open ferment..... Just saying.

[@kodydubarry4827]

i continue to learn from this dude every day. Hes like Yoda but beer.

[@PetraKann]

Some insects such as mosquitos follow CO2 gradients in the air leading to potential food (ie blood). Insects see an increase in CO2 concentration in the air as a location where an animal is breathing out.

[@peterpoel1019]

I’ve open fermented a number of beers (mostly saison). Just sanitized foil loosely over my fermenter. Works great. Bonus ester dev on wheat beers using this technique in my opinion

[@janetpiez3393]

Wow, takes me back to the late 70s when I started fermentatin in a large, open pail and transfered it to a carboy after high krausen. The beer was horrible, probably because good ingredients were not available, at least I didn’t know how to get hold of decent malt, yeast or hops. I should try it again. The cats are only interested in silicon tubing and small parts.

[@NWsmallbatchBrewing]

100%. Too many people don't let the yeast have the time to clean up after themselves.

[@benwilliams3539]

I have thought its odd, the advice for home brew is to close it up with just a gas release to keep oxygen out. Then you see commercial brewing with the big vat wide open. And isn't like their factories look hermetically sealed or sterile.

[@parag.u]

This is really interesting, can you please suggest a ale yeast strain that I could use and how much per 5 gal batch? Thank you so much for this information.

[@johnpalmer5367]

Most Ale yeasts work well in open ferment, English Ales, German Ales, California Ale, etc. Pitching rate is generally 1-2 dry yeast packages per 5 gallons of 1.040-1.060 wort.

[@dannyarcher6163]

I've gone from open bucket to temp controlled, pressure vessel in my quest for 'good' beer. Still questing.

[@TheWinkingPigBarBQ]

I would argue that open fermentation started because early brewers had no clue what yeast and spoilage organisms were so they had no idea bad things could conceiveably come in from the air, so there was no reason for closed fermentation. Fermentation was basically magic before the invention of the microscope.

[@TryfonPleianthos]

90 from Chios.

[@Soupy_loopy]

Cats are probably the most gross things that could get in your beer

[@adrianjensen2504]

Ok but why including cats😂