Open top?

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Post Reply
AT

Post by AT » Sun Jan 27, 2008 11:09 pm

Yea but i've tasted that stuff :shock:
Top
Buzz

Post by Buzz » Mon Jan 28, 2008 1:03 pm

Andy wrote:I don't bother with an airlock but snap the lid on 3/4 closed leaving 1/4 unsnapped for gas to escape.
Likewise. Once the yeast head has died back I transfer to a 5 gallon wine fermenter with an airlock and use this as the secondary.
Top
MightyMouth

Post by MightyMouth » Mon Jan 28, 2008 3:15 pm

alexander taipan wrote:
Andy wrote:I don't bother with an airlock but snap the lid on 3/4 closed leaving 1/4 unsnapped for gas to escape.
But surely your missing out on one of the pleasures of life, the chug chug of an airlock :lol: :lol:
I agree, I like that visual and audible confirmation that something is happening.
Top
Post Reply

Return to “Grain Brewing”