Subject: RE: Big Brewer Blowoff
Date: 1989-01-24 17:32:14 GMT
In this quarters AMERICAN BREWER magazine
there is a discussion of open and closed
fermentation (which is somewhat equivalent
to open vs blow-off to the homebrewer)
and there is no clean answer. The British
commercial breweries often use open
fermentation and then x-fer to conditioning
tanks or secondary fermentors after three
or four days. In my opinion, either method is
viable for producing very high quality beers.
Depending on what the goals are (very clean
tasting brews, or slightly yeasty, smoky ales)
you should pick the fermentation method that
will achieve the desired results.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.