[Tip] Why Open Fermentation Is Key to Brewing Great Weissbier

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At Bluejacket, head brewer Ro Guenzel and his team follow the example of the Bavarians and use shallow, open fermentors to get the aromatic expression they want from their weissbier. Here, Guenzel explains the dynamics of how it works and why it matters.

[@upstating]

Why did they add "...cannabis" in post production?

[@rollss123]

What temperature of fermenting is perfect?

[@CaisiusJ]

Depends on yeast

[@hecker1982]

So this probably doesn’t apply as much on the home brew scale.

[@TheGavranatar]

exactly what i was going to ask. we must be smart :)

[@AddkisonAlesAndLagers]

That depends on your fermenter really. I ferment 5 gallons of weissebier and Saisons in a 7.9 gallon spiedel that is almost as round as it is tall. I open ferment them and I believe it does make a difference vs my standard carboys. Especially in Saison as it helps prevent the stall that a lot of those yeasts can have. For the Weisse, it feels like ester production is higher and the flavors are greater.

[@hecker1982]

@@AddkisonAlesAndLagers I’m guessing you don’t have to worry about oxidation since a layer of co2 is always on top of the wort, but at what point do you close it up?

[@AddkisonAlesAndLagers]

@@hecker1982 Yeah the initial O2 will be used to ferment and the fermentation will create positive pressure to keep anything else out. What I typically do is lightly crimp aluminum foil over the top. But I also have used cheese cloth with rubber bands around it. when kruasen starts to fall, I'll put on an airlock. Fermentation tends to happen fast with both these styles so usually day 3-4 I'll add the airlock. I've gone 6 days with Saison before with no ill effects. My weisse I like to have on tap 2 weeks or so from brew day if I'm force carbing and 3 or so weeks if I'm using spiese.

[@brokentreebrewingco7034]

I recently fermented two batches side by side. One in a traditional stainless bucket fermenter with the lid off, one in a conical. The lid off bucket (also wider by several inches) had far more of the typical weissbeer aroma and flavor than the closed conical ferment.

[@aletotheking]

Gaseous and liquid or scCO2 behave differently. You won't be able to run. Steam-powered machine with ice.