Open Fermentation

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 5 March 2019

⏱️ 70 minutes

🔗️ Recording | iTunes | RSS

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Summary

Fermenting beer in an open vessel, one that is completely unsealed, is believed by many to have a beneficial impact, particularly in regards to specific styles. In this episode, contributor Matt Del Fiacco chats with Marshall about this age-old technique and the results of his exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Impact Of Open Fermentation xBmt: http://brulosophy.com/2018/03/19/the-impact-of-open-fermentation-on-beer-exbeeriment-results/

Transcript

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0:00.0	For those of you listening who are professional brewers, I'm here to tell you that planning
0:03.4	brew schedules just got easier.
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0:09.6	most popular strains will ship free if they're not in stock when you place your order.
0:14.2	So in addition to pitching right with the highest quality yeast on the market, they're
0:17.5	promising that yeast will be ready when you need it or shipping is on them.
0:20.6	A rad deal from a rad company. Whether you're a pro or a home brewer, if you haven't tried
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0:29.3	Imperial yeast has to offer and place your commercial orders at Imperial Yeast.com. Once a brewer makes wert, it gets boiled, hops are added. The word is then chilled and racked to a fermentation vessel of some sort before the yeast is pitched. Now typically this vessel is covered and an airlock is put in a place to allow the CO2 produced during the fermentation process to escape while keeping pretty much everything else out.
1:01.0	While this may be the most common approach, it isn't the only one. You're
1:04.8	listening to the Brulosophy Podcast. I'm your host, Marshall Schott, and joining me today to talk
1:09.2	about open fermentation is my co-host and good friend Matt Del Fiacco.
1:13.7	Closed fermentation is pretty much the standard, both in home brewing and in like the
1:18.5	professional scale and there's a lot of reasons for that.
1:21.6	But like relatively speaking like in terms of brewing history just like throughout
1:25.6	the ages it's actually super weird to do close fermentations like it's actually
1:31.0	incredibly it's novel in regard to like how recent it is and you know like there's still breweries doing it
1:36.8	Yeah, I have to imagine there's a certain element of you know risk management when it comes to brewing decisions,
1:42.9	particularly on a commercial scale,
1:45.2	where that beer needs to turn a profit.
1:47.6	But definitely some interesting opinions out there
1:50.4	about the pros and cons of open permutation,
	...

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