Why is Bigfoot fermented in open containers?

It's not an uncommon method:
http://byo.com/stories/item/1211-open-fermentation-tips-from-the-pros
http://www.anchorbrewing.com/blog/brewing-insights-open-fermentation/

And, of course:
http://www.beeradvocate.com/community/threads/open-vs-closed-fermentation.17797/

 

Also its a testament to just how good Sierra Nevada is at quality control. I have never heard or seen of an infected Bigfoot or Sierra Nevada beer.

 

it was normal practice until quite recently. Many brewers think it results in better beer but that may be the effect of shallower fermenters.Infections are very rare; I think Adnams had one in 1943.

 

The info in one of those articles talks about the better ratio of the fermenter making for better beer:

 

We ferment Bigfoot (and several other of our beers) in open vessels for several reasons.
A.) It produces a different flavor profile than closed tanks (not better or worse, just different.)
B.) Open fermentation causes less stress on yeast than a closed tank does. Shallower and wider tanks, as opposed to taller narrower tanks reduces hydrostatic pressure which lets the yeast develop better with less stress. The less stressed yeast is, the better the harvested cells are for re-pitching. We do Kellerweis in open fermentation for this reason. The yeast ferments well with less stress so we can re-pitch and keep the big ester and phenol profile.
C.) Related to point B. The yeast is less stressed so can work on higher tolerances. Bigfoot is boozy and bitter and hostile to yeast. In the open fermenters, the yeast easily plows through the fermentable sugars and won't hang-up or stall while finishing the beer to a (relatively) dry finish.

Anyway, I hope that answers your questions.

Cheers!

-Bill

 

Was hoping this was going to be a setup for a joke.

 

I thought the exact same thing!

 

I don't understand how it doesn't oxidate.

 

The yeast are active and taking up any O2. There is also a lot of CO2 coming out of the beer. Oxidation is more of a problem once the beer is finished. Open fermentation is very traditional. It has advantages and disadvantages, but it is up to the brewer and the beet being brewed to decide what is best.

 

I was just on a brewery tour of Berkshire Brewing in Mass, and they open ferment all of their beers. They are quite traditional there, with top notch beers.

 

How long do they stay in the open fermentor? Primary fermentation usually just last a few day I thought

 

If you watch the video on YouTube "Sierra Nevada Bigfoot Fermentation", you can count the days by looking at the window in the back wall. They do take some time to fill all of the fermenters, and the yeast has a lag phase. To be done with the whole process in 6 days for a big beer like this is impressive. Note that the beer still has a layer of yeast on the top when transferred.

 

"We ferment Bigfoot (and several other of our beers) in open vessels for several reasons.
A.) It produces a different flavor profile than closed tanks (not better or worse, just different.)"

"Not better or worse, just different"...these are the quotes that make me enjoy these forums...honest, common sense...non judgmental on something as simple and complicated as taste...but more times than not lost on the most seasoned BA...bravo!

 

Kellerweiss is done that way too I believe. I posted that video here a while ago. It's so cool. Like a seething monster.

 

Open fermenting seems to be common here in Germany - here are some pix from a recent BA visit to Faust Brewery in Miltenberg (these were approx 2.5-3 meters deep):

Lagers:


Hefeweizen:

 

Oh man the hefe looks like a giant pint mentioned for me to drink

 

*waiting for me to drink lol don't you live when you don't pay close enough attention to what you typed