Reader and Berliner Weisse brewer Scott hit me with this recently, and it was too chewy to not repost here:

So I recently came across this thread on Homebrew Talk ( http://www.homebrewtalk.com/f163/british-yeasts-fermentation-temps-profiles-cybi-other-thoughts-221817/).

Anyway, my initial question has less to do with the subject of the thread (ferm temps) but more to do with something one of the responders noted.   His premise was that for lack of a better term “head pressure” during fermentation didn’t allow full expression by some of these British yeasts.  He advocated an “open” or “semi-open” fermentation.  I was wondering what your thoughts on this subject matter?  Would a closed environment have an off affect than an open free release of gases environment?

Continue reading →