Luke Posted June 17, 2010 Share Posted June 17, 2010 I am going to do an open fermentation experiment..... Ok, not for the whole fermentation, just until the krausen dies down, then I'll rack to a secondary & cover. Then.... I'm gonna collect the yeast & wash it, and if the beer turns out alright I'll re-use the yeast for future batches! I'll post photos of the brew so you guys can see the progress. Any suggestions on what kit to use? I'll be using a Wyeast 1056 yeast starter. Link to comment Share on other sites More sharing options...
Slurtis Staggersalot Posted June 18, 2010 Share Posted June 18, 2010 That's how my dad used to make beer back when I was a kid, minus the racking part though, he did the entire ferment in a big bucket with a cloth draped over the top to keep bugs and dust out. As I recall he was pretty successful, with only a handful of infections over several years of brewing [cool] Link to comment Share on other sites More sharing options...
PB2 Posted June 18, 2010 Share Posted June 18, 2010 Walkin' on the wildside, Luke [devil] [devil] I reckon the Spirit of Anzac Ale would go okay and with 1056 it could be a strong alliance.[whistling edit: yes, you are crazy [sideways] Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 18, 2010 Share Posted June 18, 2010 Why not ferment in your toilet bowl Luke - You have to have to stay true to style with this kind of thing [biggrin] Link to comment Share on other sites More sharing options...
AndrewC5 Posted June 18, 2010 Share Posted June 18, 2010 One of my favorite beers do this, White Rabbit Dark Ale, i think its mainly becasue of over flowing and stuff. Check out their webiste for some inspirational pics. Link to comment Share on other sites More sharing options...
Luke Posted June 19, 2010 Author Share Posted June 19, 2010 Ok,I'm going to do the Spirit of Anzac Ale. Got to get a few supplies, so stay tuned. I'll do it in my brew room, which doesn't get used at all (except for brewing [roll] ) Muddy, thanks for the confidence...... Andrew's right, open fermentation has been around for ever, maybe I'll get a native yeast to take up residence! I'm not going to use a cloth or anything to keep out the nasties!!!! I'll be bleaching everything after this brew though... Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 20, 2010 Share Posted June 20, 2010 Muddy' date=' thanks for the confidence......[/quote'] I have every confidence in you Luke. I just thought it would be a good opportunity to get your techniques down in case you ever go to prison. Seriously though, good luck with it! I look forward to finding out how it goes. I'll do it in my brew room' date=' which doesn't get used at all (except for brewing Roll Eyes )[/quote'] You're a lucky man Luke - It would be great to have a dedicated brewing area [love] I have to do mine in the garage, which isn't ours, and is already chocka-block with junk. Link to comment Share on other sites More sharing options...
Luke Posted June 21, 2010 Author Share Posted June 21, 2010 Ok, this calls for a side by side brew, one covered, one open, same recipe in both. Will brew it Saturday night, pics to follow.....[devil] Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 23, 2010 Share Posted June 23, 2010 Most interesting post in ages luke! ill be following this one, GOOD LUCK! matt Link to comment Share on other sites More sharing options...
Luke Posted June 23, 2010 Author Share Posted June 23, 2010 Thanks Thirsty, Ordered my hops & grain from Craftbrewer, so if it doesn't get here by Friday, It'll be a late weeknight's brewing next week! Can't wait to do this one!!! I'll be doing a mini boil on the stove and splitting it between 2 fermenters. I've got 2 pitchable 1056 yeast starters ready to go! Thirsty, you'll appreciate the logistics being a logistical professional yourself! [ninja] Link to comment Share on other sites More sharing options...
OmarL Posted June 26, 2010 Share Posted June 26, 2010 catching a native yeast could be interesting! in belgium they make "Lambic". this is beer made with wort that is left exposed to air for some time and (hopefully) spontanious fermentation starts from catching airborne yeast! i was told that nowadays they use isolated lambic yeasts to be sure of good results and avoid infections.i don't know if this is true. what i do know is that i enjoyed my share of geueze lambic over the years [biggrin] Link to comment Share on other sites More sharing options...
Luke Posted June 26, 2010 Author Share Posted June 26, 2010 The coffee plunger steeping method! Two boils All cosy snuggling up together! Freaky! Both were as the Anzac Ale recipe, instead of the yeast which was 1056 American Ale. Omar, I pitched the same amount of yeast into both, so it won't be a spontaneous fermentation, but if it turns out alright I'm going to wash the yeast & re-use! O.G. was 1.038 for both Link to comment Share on other sites More sharing options...
Slurtis Staggersalot Posted June 27, 2010 Share Posted June 27, 2010 The one on the left looks tough! Awesome idea with the coffee press. I've got one of those things and I'm about to make my first hops purchase, Now I know how to steep them [happy] Link to comment Share on other sites More sharing options...
Luke Posted June 27, 2010 Author Share Posted June 27, 2010 Almost 24 hours in and both have a layer of foam on them, higher on the covered one. The coffee plunger lets through a little bit of the really fine stuff, but that doesn't hurt anything. I only use it for steeping small amounts of grain and just chuck the hops loose in the pots on the stove. Link to comment Share on other sites More sharing options...
Luke Posted June 28, 2010 Author Share Posted June 28, 2010 Latest update, the brew room smells amazing! After 48 hours. Not much Krausen (on both brews). I'm gonna rack the open brew tomorrow night to a closed fermenter. It's probably had enough exposure now! Link to comment Share on other sites More sharing options...
Luke Posted June 29, 2010 Author Share Posted June 29, 2010 Another update - Racked the open brew to a closed fermenter and tested the gravity. Both brews were 1.014 and both samples tasted EXACTLY THE SAME!!! Those Nelson Sauvin hops are full-on!!! Massive hop aroma and hop flavour in both! Link to comment Share on other sites More sharing options...
OmarL Posted June 30, 2010 Share Posted June 30, 2010 Okay Luke!. Good to hear it at least didn't go "bad" i'm curious if taste difference will occur after botteling and maturing. defenitly interested in the result if the yeast is re-used.I think if you just caught a couple of native cells it might not make a difference against the pitched yeast, but is should be more abundant in the recovered yeast. As far as i know the lambic style beer has to ferment for a couple of months. I think this might be because if it just catches a little of the airborne yeast cells in comparisson to a gazazillion yeast cells pitched and duplicating about every half hour; for as long as there are nutienst, oxigen and sugars available of course: it will be seriously lagging. As you know, this is the reason one has to pitch yeast asap when making beer,just to overpopulate the possilble infections. but to make a short story long,this is a very interesting experiment! I hope there will be a sequel! (or a follow up [innocent] ) Link to comment Share on other sites More sharing options...
Luke Posted July 1, 2010 Author Share Posted July 1, 2010 Thanks Omar! I will be saving the yeast from the open batch, and will re-use it when I make a suitable brew. These brews will be kegged, with some of it to be bottled for a side-by-side comparison. My better half thought the closed sample had a slightly stronger aroma, but I wasn't so sure... I'm thinking the open brew will finish a touch drier than the closed brew. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 2, 2010 Share Posted July 2, 2010 Luke I reckon it would be much better if you bottled it all and sent us all a sample of each. We can then help you critique the results? Just a thought....in the name of science of course [biggrin] Link to comment Share on other sites More sharing options...
OmarL Posted July 3, 2010 Share Posted July 3, 2010 i agree with muddy lol with Link to comment Share on other sites More sharing options...
Luke Posted July 3, 2010 Author Share Posted July 3, 2010 Hardly seems fair with all this beer about to come my way! You guys can come round for a session... My address is............[bandit] Link to comment Share on other sites More sharing options...
Luke Posted July 13, 2010 Author Share Posted July 13, 2010 Quick update. Brews are on 1.008 and will be kegged/bottled tomorrow. Covered sample tasted nice & open sample tasted very similar with a character I describe as "earthy". Next update in 2 weeks with side by side pics! And smell'o'vision.....[bandit] Link to comment Share on other sites More sharing options...
OmarL Posted July 14, 2010 Share Posted July 14, 2010 Hi Luke, i hope the earthy taste does not turn out to be a moldy taste, can't wait to hear how the final product turns out! luck and cheers! Link to comment Share on other sites More sharing options...
Luke Posted July 26, 2010 Author Share Posted July 26, 2010 Tapped the covered version on the weekend, nice beer, can't wait for next weekend to do the side by side open vs. closed tasting. Link to comment Share on other sites More sharing options...
OmarL Posted August 8, 2010 Share Posted August 8, 2010 Hi Luke, did you do the tasting yet? Link to comment Share on other sites More sharing options...
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