Handsaw
Well-Known Member
I've seen several places - and I can't find one right now - where they say to not use an air lock when making a starter but rather to use a foam stopper.
I think someone said that was so air could get into the vessel but if the yeast is making CO2 it looks like the air couldnt get in anyway because of the CO2 escaping through the foam stopper.
Does anyone have a real argument for using a foam stopper other than you can get away with it and they are cheaper.
I think someone said that was so air could get into the vessel but if the yeast is making CO2 it looks like the air couldnt get in anyway because of the CO2 escaping through the foam stopper.
Does anyone have a real argument for using a foam stopper other than you can get away with it and they are cheaper.