I've always been very careful about control and sanitation with beer. But with my wine I do some native yeast Pinots, and some friends of mine are into the same with beers- they like funky, ...
I'm considering trying to brew a simple lambic, which requires some open-air time for wild fermentation and souring of the wort prior to pitching yeast. I'm wondering if I could use a carboy as the ...
What is the scientific explanation behind open fermentation leading to increased esters and yeast flavor & aroma?
As a recent experiment, I wanted to try something that was unconventional for most homebrewers, and is widely considered to be clown-crap crazy. I wanted to ferment a beer topless, without a lid. I ...
I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
Can open fermentation be done simply by putting the fermenting beer in a bucket carboy and covering it with foil? The purpose of the foil would be to just keep airborne contaminants from falling into ...
I don't understand how open fermentation retains any alcohol.
I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
Just curious which specific strains can exist in beer, and if so, what are the various alcoholic thresholds for each?