Open Fermented Belgian Pale

ISO: thanksgiving lambic

 

[quote="Gunslinger711, post: 1585126, member: 449303
To answer your question anyways, the turkey roasting pan was soaked in starsan for a while[/quote]

Was it a new roasting pan? If not, how did you clean it before sanitizing with Starsan?

 

to the OP:
let it be known that StarSan isn't a miracle cure.
the next time you want to use a turkey pan or something similar?
OxyClean overnight.

 

Sir, respectfully I would like to say that I am agree with other posters here.There are many factors that could conspire to ruin a beer brewed using an open fermentation.
You know homebrewing is process to obtain what you desire... a good homebrewed beer.So, as many other matters in life homebrewing requires to learn how to deal with things that will try to impede you to get your goal.
These things are numerous, every step of the process has its threatens, there is a long way to walk in this learning road before trying to brew a beer using an open fermentation.
Good skills to brew will lead you to get a good homebrewed beer, good strategies to learn will give you good skills.

 

My best advice for starting on sours is to brew a clean base beer then add some wild dregs from a commercial brewery to the carboy. Its a much more controlled process then open fermenting is and you'll have more predictable results since you will have a pretty good idea of what bugs are going into your beer.

 

With all of the bug strains that are isolated by white labs, wyeast, and east coast yeast, you don't have the need for open fermentation these days. Like my original question reflects, why leave the MOST IMPORTANT part of brewing beer, the fermentation, up to chance and luck? I also agree with jamescain that you can pitch dregs from a commercial brewery and make great beers. You need to understand that there is more to open fermentation than leaving your wort in a shallow pan and hoping for the best. The rooms that the professionals open ferment in are saturated with the yeast and bacterial cultures that make their beers so appealing. Let's face it, no matter how many open fermented beers you drink in your house you will never be able to compete.