Originally Posted by jkbrewski
Wouldnt removing the airlock put the batch at risk for bacteria? Just want to be safe!
To some degree yes. It is considered acceptable risk.
Also note that once it has been fermenting a while, it is at less risk for 2 reasons:
1. It's got loads of active yeast in there out competing other bugs.
2. It is alcoholic, if high enough it is effective at limiting the growth of many bacteria. For example, i was listening on NPR the other day about a RAW EGG Nog, spiked with e-coli for testing, was made mildly alcoholic, and after a couple weeks it was sterile. The higher the ABV, the faster it works to kill bugs.