Ok so as a few of you know I've been marking wine for a bit and this is my first journey over to beer. I'm planning on brewing my blvd wheat partial kit this weekend.
I have a bunch of food grade 5 gallon buckets. I went to my LHBS and bought a lid that had a predrilled hole and gourment for an airlock. Now I spoke to the person at the shop and they told me the lid does have to be snapped down on to the bucket. They said just put it on top of the bucket without snapping it on! Now I think this would no create a good seal! Wouldn't this allow air into my bucket? I asked them this and they said incase it over flows that it will come out the sides and not explode. They said they have made many batches and never had a problem with this method.
What do you guys do with bucket fermenters? I do not have any free carboys at the moment because of my wine and cyser.
Also how much headspace should I leave for foaming / kraeusen. I do not want SWMBO to kill me for making a sticky mess!
I have a bunch of food grade 5 gallon buckets. I went to my LHBS and bought a lid that had a predrilled hole and gourment for an airlock. Now I spoke to the person at the shop and they told me the lid does have to be snapped down on to the bucket. They said just put it on top of the bucket without snapping it on! Now I think this would no create a good seal! Wouldn't this allow air into my bucket? I asked them this and they said incase it over flows that it will come out the sides and not explode. They said they have made many batches and never had a problem with this method.
What do you guys do with bucket fermenters? I do not have any free carboys at the moment because of my wine and cyser.
Also how much headspace should I leave for foaming / kraeusen. I do not want SWMBO to kill me for making a sticky mess!