The Benefits of Open Fermentation

[@gabrielmoreira976]

Hello guys, I live in Mexico 🇲🇽 trying to practice open fermentation can you recommend any good performance yeast? Thank you Gracias

[@Lukaish]

i just didn't get how you can flush out acetaldehyde from the beer, as it's kind of impossivel as a precursor of ethanol

[@marklpaulick]

what about oxidation? seems like an open top means and endless supply of oxygen that (?)could out supply the oxgyen consumed during the lag phase? are these beers (especially the hoppy ones) capped mid fermentation? ..... If only vinny were around to answer my question!

[@nocapproductions5471]

I hope i can answer. I assume you are worried about your masg turning into vinegar? Its almost impossible because mash first has to become alcohol and only then vinegar. So as soon as you get you alcohol and a desired taste, which should be at day 7-14 depending on what you are making, you bottle your product. So no vinegar will be made. I make wine with open air fermentations and have no issues. Beer should be pretty similar.

[@bobbob-ze9zo]

Finally no air lock. Friends will not listen to me.

[@eltorpedo67]

Isn’t a large part of the reason behind closed fermentation to reduce the likelihood of infection?

[@awildturtok]

Yep, but these places usually have positive pressure rooms and air filters that heavily reduce that risk.

[@2adamast]

Or the base yeast is the brewery, it's then possible to go for natural fermentation.

[@pv4669]

I realize this link is about 2 years old, but John Palmer has an interesting, recent Brülosophy video on Open Fermentation. My next batch will be fermented in this manner. kzbin.info/www/bejne/a6DUqmOLfZucnM0 Cheers,