I agree with you - but how do the “open fermentation” brauhauses get away with that? They swear that an open fermentation results in a better beer than anything else. And having drank quite a bit when stationed “over there”, I have to agree they know what the hell they are doing. Some have been brewing for several hundred years, so maybe it’s a matter of the desired hefe strains overwhelming anything else? My conception of home-brewing is that we are creating a sterile environment (or nearly so) with which to introduce a specific, desirable yeast, and that yeast only.
Yes, but beer is just liquid bread. In fact there is some evidence that beermaking predates bread… Certainly you would prefer a quality beer over a mediocre wine, no?
You’ve pretty much nailed my understanding of “open fermentation.” I think it generally comes down to a matter of either (a) being lucky enough to maintain a sterile, closely monitored room for your open fermenter, or (b) being lucky enough to brew in an area full of fantastic local yeasts and other beasties.
That said, I think the emphasis on sterilization in homebrew is probably justified. I mean we’re not talking about churning up a batch of beer at a brewery — surrounded by other tanks and beermaking materials. We’re talking about making beer in your kitchen where you chop chicken, tie-dye your shirts, watch your children grub about sneezing in the refridgerator, and whatever other non-sterile activities take place in there. We’re talking about making beer in the space where you live.
IMO guys who make beer in their “livespace” using open fermentation are just crazy.
I managed to acquire a 5 gallon glass carboy, and a 5 gallon bucket, with airlock, hoses, wort chiller, a propaner boiler with 5 gallon stainless pot from those folks down in LA, &c &c, the smack-pack Wyeast, a bunch of light DME and liquid malt, the whole bit. But having read much about beer after some less than stellar beers I’ve read the same thing, it would seem that boiling outside would negate some of that. Maybe a small shack or shelter would be best, I’ve already figured that a fridge would make fermentation and lager optimal, no worries - This time of year in my garage the temperatures are about right 50-60F or lower if it gets a cold snap but it varys quite a bit, and I have no control on the weather other than my reaction to favorable conditions - but honestly my garage wouldn’t intuitively seem to be any more sanitary than the kitchen (though possibly so).
question has been answered.
should find that pre-pitching the yeast the night before you brew (i use a big beer bottle with an airlock then dump into the wort when ready) will result in a fast starting fermentation. faster the fermentation starts, the less chance of bad yeasties getting in.
for low cost brew equipment, use the 5 gallon plastic carboy bottled water comes in. I normally use a sealed one from the distributor for each batch…
Obviously he never tasted my exquisite Chateau Klump.