Beer Forum

Split batch of American Saison fermenting away. WLP670 (American Farmhouse) and WLP566 (Saison II) in the other. Both sitting tight at 73-75F 14 hours after pitch.

Interesting to see if you get any increased esters/phenolics from the open fermentation as opposed to a more closed one with less headspace/pressure. Not worried about any infections I take it?

brewinhard wrote:Interesting to see if you get any increased esters/phenolics from the open fermentation as opposed to a more closed one with less headspace/pressure. Not worried about any infections I take it?

My memory's a bit foggy, but IIRC the increased pressure fermentations create the off-flavors, so it would have the opposite effect (not that the pressure's too big of a deal on home-brewer sized batches in the first place).

How you gonna make homebrew in yo' bafftub? You gotta be train'd a make sure it healffy!

spiderwrangler wrote:How you gonna make homebrew in yo' bafftub? You gotta be train'd a make sure it healffy!

I'm just trying to figure out how he'll keep the shampoo suds out

brewinhard wrote:Not worried about any infections I take it?

Nope. Lots of CO2 and yeast to ward that off. The cheesecloth is there to keep the dust, etc to a minimum. I've doe a Belgian Pale this way, but with lids on loosely. It came out great.

http://www.homebrewtalk.com/f163/open-baby-341491/

Link to photos I just posted. The American Farmhouse is cool to watch.

Saison II - 1.004
American Farmhouse - 1.002

Holy cow....both are totally different and amazing. I'm not sure what I did right, but I love brewing Saison. The Saison II is fruity and spicy. The American Farmhouse is much more subdued with a nice brett undertone.

Both fermenters are sitting at 82F now. They'll rise to 85F and hold for 2-weeks.