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Old 04-09-2010, 01:01 AM   #11
Dec 2009
Erie, PA
Posts: 675
Liked 5 Times on 5 Posts

this is true...I guess the CO2 blanket should be enough but they are cheap insurance
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
----Frank Zappa

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Old 04-09-2010, 01:03 AM   #12
I use secondaries. :p
Walker's Avatar
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts

it's not just cheap insurance. You need a way for CO2 to get out of the fermenter! Else the pressure builds and the whole lids blows off.
Ground Fault Brewing Co.

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Old 04-09-2010, 06:19 AM   #13
Jun 2008
Posts: 436
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IMHO it is kind of stupid to not use an airlock, I mean they cost 2.50 and ensure nothing gets in the beer. I think more people use airlocks than don't. However humans got away without airlocks for more years than we can count but we have them now why not use them. CO2 is not going to stop bacteria from traveling unless it is under pressure and is blowing the organisms out.
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...

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Old 04-09-2010, 08:59 AM   #14
Registered User
Feb 2010
Vancouver, BC
Posts: 90

Wow, thank you guys VERY much for clearing this up for me! No wonder my colors have been getting darker and taste has changed since I started leaving it in the primary for longer. I have never seen nor heard of a bucket with an airlock on it until today.

Mine and everyone I know who homebrews use a 10 gallon primary with a more loose fitting lid that would be redundant to put an air lock on.

See: http://www.northernbrewer.com/brewin...r-and-lid.html

I think thats the same as mine, where there is plenty of breathing room where the lid touches the bucket. Totally different concept to a closed fermentor sitting for a month.

EDIT: I'm starting to freak out now - its too late to carboy tonight but I have two of my most complex beers that have been sitting in the primary for 8 days now....

Reason: Understanding

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