The Effects of Open Fermentation on Beer

Open fermenting is a big thing in brewing right now particularly when it comes to loggers. I don't understand why people think that fermenting a logger at five gallon batches under pressure is going to have any difference. We've got some really smart people who read our stuff so i would have never thought of that at all. The yeast subject to the impact of the crab tree effect could fully digest a larger portion of the sugars completely down to co2 rather than leaving residual chunks of those sugars in in solution as ethanol.