Saison Yeast - Airlock vs. Open Ferment - Does it prevent "stall"

drew's picture

These days it seems like if you want to open a craft brewery you need 3 different styles of IPA, a few DIPAs for people to pound, a couple of bourbon barrel something or others, some sour projects to charge ridiculous amounts of money for and then my favorite style - saison. But there's a problem - the two primary strains people use Wyeast 3724 Belgian Saison and White Labs WLP565 Belgian Saison I both suffer from quirky fermentations.


Does using an open fermentation technique avoid the fermentation stall and produce a noticeably different beer that typical closed fermentation techniques used by modern brewers.
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