Yeast use commercially

Yes, many times.

I am a BIG fan of Trumer Pils. I find it to be very clean with no perceptible esters.

Cheers!

 

I do need to say that @honkey has good points, but as in most things in beer, it depends.

I have been in more than a few breweries in Franconia and Neiderbayern that open ferment, nad the beers are darned clean.

 

Jeff,

I appreciate your input on the various lager breweries that open ferment and produce clean beers.

Cheers!

Jack

 

That was always my favorite thing in school... Asking a question and the response always starting with: "It depends..."

It is certainly possible to produce lagers with low ester levels in open fermenters, especially if the dimensions are as you described. It's just not as easy or convenient as using CCV's.

At Doemens we used small square fermenters with hinge topped lids. I loved the lagers that came out of those and they did taste crisp and I think most people would describe them as clean, although they were fairly estery in comparison to what was being brewed at the commercial breweries in the area. But it was more in the way of fruity esters, notably red apple (likely ethyl-hexanoate) and not esters that people would describe as being off putting, like elevated levels of ethyl-acetate.