Fermenter not sealed - OK?

[Richlandbrewer]

If the lid of my bucket does not create an airtight seal (clearly fermentation is in progress but airlock is not bubbling) is that such a problem if it was properly sanitized and will be left only a couple of weeks while fermentation runs it's course and then is bottled?
It's hard for me to see how a foreign whatever could get past the interlocked rim and down through the blanket of CO2.
Thoughts?

 

[kh54s10]

You really have nothing to fear. Anything bad cannot fly up under the lid.

 

[JLem]

It should be fine - you are correct that the wee beasties that could pose a problem won't be crawling up the fermenter and sneaking in under the lid. The only potential issue is once fermentation stops, you could have ambient air get sucked in if there was a drastic drop in temperature. However even this probably isn't much of a problem given the blanket of co2 that will be sitting atop the beer (not to mention the alcohol and hops that are both antimicrobial).

 

[Richlandbrewer]

I didn't think so, but that begs the question - why do we bother with the airlock then?

 

[JLem]

I didn't think so, but that begs the question - why do we bother with the airlock then?

1) peace of mind
2) for after fermentation is done and there is potential for the aforementioned suck in if temps drops
3) you need someplace for the co2 to escape if you have a sealed container...otherwise...BOOM

 

[Richlandbrewer]

Got it. SWMBO might not be overly enamored with the "boom" bit.

 

[eluterio]

I didn't think so, but that begs the question - why do we bother with the airlock then?

If the bucket lid did not have a seal or if it did have a seal but was not air tight, some batches could potentially create enough pressure that will blow the lid off then your screwed. I think the principal here is the air lock or more importantly the hole in the stopper is small enough that when it blows the co2 pressure has a smaller hole to go though and keeps most co2 in the vessel. Vis versa with o2 and critters have a smaller chance of getting into the beer with a 10cm hole than a 12 in one. Just a thought.

 

[pdxal]

I didn't think so, but that begs the question - why do we bother with the airlock then?

Beside what has already been posted, anaerobic conditions cause yeast to create alcohol rather than growth.

 

[Cyclman]

Brewers brewed for centuries with open fermentations. But then, our beer is probably much "cleaner" and has a longer life span than theirs did.

 

[BetterSense]

I didn't think so, but that begs the question - why do we bother with the airlock then?

Good question. I personally think that airlocks are pointless for brewing beer (except for maybe for bulk aging, but it's better to do that in a keg or bottles, so, still pointless).

The only reason brewers use glass carboys and airlocks is because wine makers use them and so brewers thought they were supposed to.

I've been airlock-free for years. The CO2 has to escape so just leave the lid on loose if you are using a bucket or put some foil over the hole is you are (God forbid) using a carboy. Embrace the slack.

 

[cjgenever]

I didn't think so, but that begs the question - why do we bother with the airlock then?

Mine catches all the pesky fruit flies that are trying to get into my beer. There always seems to be at least one flying around in my house, but they get bad in fall after the crab apples have fallen. I don't think I could make uninfected beer without an airlock.

 

[cank]

My very first brew had this happen. A week out with no air lock activity and I was wondering if I messed up. I opened the lid and snapped a pic and asked on this site. It's all good. I've since got another bucket with lid and switched which lid went with each bucket and they both seal = happy brewer and fermentation.