Open Fermentation vs. Aeration in Super High Gravity

Discussion in 'Homebrewing' started by PangaeaBeerFood, Mar 20, 2012.

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  1. PangaeaBeerFood

    PangaeaBeerFood Initiate (0) Nov 30, 2008 New York

    So, I'm thinking of trying my hand at a Super High Gravity barleywine, just as a fun experiment to push my brewing system to capacity and see what sort of mash efficiency and yeast attenuation I could get.

    Most "how to" guides I've read insist on heavy aeration of the wort for the first 4-5 days of fermentation to keep the yeast healthy and happy. However, I was planning to do an open fermentation. If I leave the carboy top open and cover it with foil, would enough O2 get in to sufficiently keep the yeast happy, or would I still be required to swirl the wort every day? I just don't want to over oxidize.

    Has anyone tried this? Any advice?
     
    #1 PangaeaBeerFood, Mar 20, 2012
  2. TheGordianKnot

    TheGordianKnot Initiate (0) Apr 2, 2010 Tennessee

    I'm not speaking from experience, but when doing open fermentation no oxygen gets dissolved in the wort. The beer creates a CO2 blanket to prevent oxygen from getting in and my understanding is that the main benefit to open ferment is less pressure (ie- stress) on the yeast. I would still think you should aerate to dissolve oxygen in wort just for the first phase of fermentation and then decide from there, but something that will take time like a barleywine; i'd keep it closed
     
    #2 TheGordianKnot, Mar 20, 2012
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  3. jthahn

    jthahn Initiate (0) Jun 1, 2009 Indiana

    what is "super high gravity"? ive done high gravity beers, around 1.100, is that super high? anyways, i dont see a benefit to having the carboy top open, i think it actually adds more variables than it solves. if youre talking way above 1.100 i would think that it would be necessary to use an o2 tank to get the oxygen levels required into it.
     
    #3 jthahn, Mar 20, 2012
  4. BushDoctor

    BushDoctor Initiate (0) Oct 27, 2007 New York

    It depends on the gravity, for something in the 1.095 range 4-5 days of aeration is not necessary just a big starter and aeration before the pitch.

    If your looking to go into the 14-17% alcohol territory, that aeration regimen might be more necessary plus a yeast that can handle it.
     
    #4 BushDoctor, Mar 20, 2012
  5. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Open fermentation is not a substitute for aeration.
     
    #5 Homebrew42, Mar 20, 2012
  6. PangaeaBeerFood

    PangaeaBeerFood Initiate (0) Nov 30, 2008 New York

    Thanks for the info, everyone.
     
    #6 PangaeaBeerFood, Mar 20, 2012
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