Originally Posted by sneakymeade
I am curious too - would the best practice then be to regularly drain the old water off the top and add fresh?
That's what i have been doing and it seems to work.
I just sanitize the mason jars and pour right from the ale pail into them. If some gets on the lip of the jar I wipe it off with a paper towel soaked in whiskey. For the first few days in the fridge CO2 will be off-gassing so you can either leave it barley closed which will allow the CO2 to sneak by as the pressure builds, or let it breath a couple times a day until it stops off-gassing.