usually I do my primary fermentation in a bucket with the lid on but not sealed since I have had the chance to make a hole and attach airlock/blowoff ( yes I know I'm lazy ) Usually I leave it in for only max a week to two, to let the vigorous fermentation die down then transfer to an airlocked carboy.
I know that during the main fermentation, the C02 produced essentially protects it (granted not 100%) so its relatively safe, and after that the alcohol usually is enough to prevent infection.
Here's the thing, school lately has kicked my ass left right and center, and I left a brown ale in a primary for like 5 weeks now.
Still tasks fine, no sign of infection, I'm just curious,
How risky is this really? Have I gotten lucky or will the average batch (if properly cleaned ) turn out okay in an "exposed" fermentor?