Would anyone have any book suggestions, or might be interested in answering some very basic questions about open fermentation? There doesn't seem to be much out there on it.
I am specifically curious on how the beer is ultimately removed from the yeast? If it's drained from the bottom of the fermenter, is it done so with the intensions of leaving a portion of beer/yeast behind? And does that amount to a lot of wasted beer?
I get the idea of fermenting with an open top, but the steps after that, I'm not completely following. At some point, I'm guessing that the beer goes into a brite tank. Does it have to be filtered before being transferred in? Is it possible to not filter it? Considering how old the process is, I'm sure it is, but if anyone has any experience, and can spell out real simple the steps to follow so that the beer can ultimately find it's way into kegs, it would be really appreciated.
I am specifically curious on how the beer is ultimately removed from the yeast? If it's drained from the bottom of the fermenter, is it done so with the intensions of leaving a portion of beer/yeast behind? And does that amount to a lot of wasted beer?
I get the idea of fermenting with an open top, but the steps after that, I'm not completely following. At some point, I'm guessing that the beer goes into a brite tank. Does it have to be filtered before being transferred in? Is it possible to not filter it? Considering how old the process is, I'm sure it is, but if anyone has any experience, and can spell out real simple the steps to follow so that the beer can ultimately find it's way into kegs, it would be really appreciated.
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