Bubbles backwards rather than suck in the fluid.
Bubbles backwards rather than suck in the fluid.
A small amount of air does get sucked in, but there are two things that may not be true, but still roll around in my head.But then aren't you just letting Oxygen into your fermentation vessel?
But then aren't you just letting Oxygen into your fermentation vessel?
I'm looking for a good solution on this. Sounds like maybe a carboy cap seems to be the best way to keep it closed off without having any oxygen enter (except for the exposure time when the cap is changed).
Ditch the airlock and use plastic cling wrap or aluminum foil. Wrap tight and secure w/ a rubber band if it makes you feel bettter.
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