thanksThe traditional "air lock" merely serves to allow a fermentor to be "sealed" from contamination without it exploding
If you can keep stuff from inadvertently entering the fermentor using other means you'll have accomplished the same goal...
Cheers!
thanksAn "air lock" really isn't. "Air" at the molecular level pretty much passes right through them.
They're more an automatic pressure relief valve.
I wouldn't prolong the time from the end of fermentation to the next phase of production, whatever it might be, "air lock" or no
Cheers!
I'd always assumed the time for oxygen to equilibrate with the water in the airlock was quite long. Think about how long it takes to force carb, after all.An "air lock" really isn't. "Air" at the molecular level pretty much passes right through them.
They're more an automatic pressure relief valve.
I wouldn't prolong the time from the end of fermentation to the next phase of production, whatever it might be, "air lock" or no
Cheers!
An air lock also concentrates the outgassing from the beer, and gives you an aromatic indication of how your ingredients are faring during fermentation.Air lock is fun to watch. that's about all it's good for.
If you don't have a hydrometer, it can be helpful to some extent. Will give you an idea when it "might" be close to finished...
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