sabco fermenter

Does anybody have experience with these? Using one for the 1st time in about an hour. Just curious as to how you release pressure once fermentation begins. In other words do I have to open up the valve after 24 hours or so to release that pressure or does it just stay left alone for the whole process. I know, noobie question but this is the 1st time Im using something other than a carboy with an airlock.

If this is one of those keg fermenters with a racking tube, you need to vent it. It should have an airlock or blow off tube just like a carboy would. The pressure will build very quickly and could do some damage if not vented properly. High pressure will also slow down or hurt the yeast. Check out some of the spunding valve threads if you want to safely ferment under pressure.