On page 42 In the March-April 2009 issue of BYO there is an old picture of an open wood fermenter at Coopers. Can an open fermenter be used in homebrewing in either bucket or carboy-style fermenters? What does an open fermenter do to the taste and speed of fermentation? Could you use any yeast, etc.? Is it at all advisable to try this as a homebrewer?
The Wizard weighs in on open fermentation at home.