Open Fermentation?

Jeff, permit me to comment on the topic of “but it is still Ringwood! Few have tamed it.” I have become very good friends with a brewer of a local brewpub (which has multiple locations). I have had ales there (Porter and others) over many years. I was absolutely shocked to learn that their house ale strain was Ringwood. I am very, very sensitive to diacetyl and I have never, ever perceived any diacetyl in their ales. The brewer educated me on two points:

• They let the ales fully complete fermentation (a diacetyl rest so to speak) until there is no perceptible diacetyl
• The reason that they ‘like’ the Ringwood yeast strain is that it drops bright (they only filter their lager beers).

I will readily admit that I have never homebrewed with the Ringwood strain but via this brewpub I am thoroughly convinced that quality ales can be brewed using this strain as long as the fermentation is permitted to complete properly (sufficient time is permitted for diacetyl ‘clean up’).

Cheers!

Jack

 

This sounds difficult to master even with the advantages of aggressive yeast/ringwood.

 

Pretty sure that Ommegang is still open ferment.

 

Lake Placid Brewery does.

 

It is an old world practice. Unitanks were invented in the 1950's (around that time, I think) as a one stop shop... Harvesting yeast from the cone as opposed to by-hand from skimming the open fermenters and open fermenters are generally cleaned by hand scrubbing. In addition, all the fermentation and cellaring takes place in a Unitank. Where open fermenters are transferred to cellar tanks for aging and maturation. With this practice, it's twice as much cleaning (and cleaning chemicals), tank times are increased resulting in more $ to produce.

Also, the yeast preforms differently. Open fermenters have less pressure from being open to the atmosphere and less static head pressure from being much shallower than closed fermenters. Resulting in less stress on the yeast.

There is more but...

 

Indeed we do. Not all of our beer undergoes open fermentation, and the portion that does gets blended back in with beer fermented in cylindroconical fermenters.

From a flavor standpoint, the ester profile produced during open fermentation is different - more intense and complex. The risk of infection with open fermentation is obviously enhanced - but as with all beer - you mitigate those factors as best as you can with diligent sanitation and process control. During vigorous fermentation, the open fermenter area is pretty unfavorable to bacteria and remains closed off from the rest of the brewery.

We find that our open fermentation serves as a great yeast management utility. We strive to pitch only top cropped yeast from the open fermenter for bottle conditioning as it is healthier and less stressed, and refermentation in the bottle demands more from your yeast than primary fermentation.

 

I'm interested, why so much prevalence in the UK?

 

You are correct. I have seen the open fermenters when i was there in 2011.

 

F & M Schaefer, Brooklyn - 1940's