I recently brewed a Weissbier and tried open fermentation like the Bavarians do, open and shallow. I drilled out a hole for my SS304 Brew Bucket spigot to bottle directly from it once it’s just shy of complete fermentation.
I had to lug my chilled brew kettle to my basement to fill it, carrying the tub with fresh wort down basement stairs didn’t sound particularly wise.
I just bottled it, so far so good. Anxious to see if I pick up any nuanced differences with open fermenting.
I had to lug my chilled brew kettle to my basement to fill it, carrying the tub with fresh wort down basement stairs didn’t sound particularly wise.
I just bottled it, so far so good. Anxious to see if I pick up any nuanced differences with open fermenting.