Hefe Weizen Open Ferment in Sterilite

[Pivoman]

I recently brewed a Weissbier and tried open fermentation like the Bavarians do, open and shallow. I drilled out a hole for my SS304 Brew Bucket spigot to bottle directly from it once it’s just shy of complete fermentation.
I had to lug my chilled brew kettle to my basement to fill it, carrying the tub with fresh wort down basement stairs didn’t sound particularly wise.
I just bottled it, so far so good. Anxious to see if I pick up any nuanced differences with open fermenting.

 

[rmr9]

I had thought about trying that a long time ago but never summed up the courage! Curious to see how it turns out. Is the sterilite food safe?

 

[Pivoman]

I believe so. It’s just awkward handling it. I set it up on bar stools after filling it. I only had 5 gallons in it, can easily fit 7 next time.

 

[SFC Rudy]

That's how I do it. Made my best Hefeweizen, rivals most of those I drank while stationed in Germany.

 

[Pivoman]

that’s pretty high-tech!

 

[Pivoman]

I just switched over to Lallemand Munich Classic dry yeast, love it so far. Cheaper than the liquid guys and seems to have plenty of banana and clove when I want it.

 

[SFC Rudy]

Open fermentation and Lallemand Munich Classic was the game changer for my Hefeweizen. I took some to my drinking buddy from Germany. He took a drink and said "Now THAT's the taste I've been missing!"

 

[Pivoman]

I’ve had similar results mixing Weizen beer yeasts, such as fermenting with WLP 351 then towards the end of fermentation pitching WLP 380. Adds lots more complexity

 

[Climb]

I have struggled getting satisfactory banana flavor in my Hefs using WLP300. I will have to try Lallemand Munich Classic.
What fermentation profile and pitch rate do you guys use?

 

[1Pivoman]

I just dump in the dry sachet of yeast, I don't rehydrate mine. Batch size is 5 - 5,5 gallons. When I used liquid, I would pitch a small starter out of my growler.

 

[SFC Rudy]

I have struggled getting satisfactory banana flavor in my Hefs using WLP300. I will have to try Lallemand Munich Classic.
What fermentation profile and pitch rate do you guys use?

I use one package for 5-6 gallons @68F. I bottle when the krausen falls, at around 10 days or so.

Try open fermentation like my pictures. My “research” is that with a shallower fermenter the CO2 doesn’t agitate the fermenting beer keeping the banana flavor/aromas in the beer.

I visited a few breweries in Germany and they have wide, shallow fermentation vessels.

 

[odie]

very cool. Yes, open fermentation seemed to produce good results...especially that banana.

I did an open ferment in my keg once. unfortunately, the krausen spilled out in great abundance...made a mess on the top. and cleaning the sealing lip on the keg presented a challenge.

Cleaning the top of the keg after was sealed up was a task as well.