bluespook
Well-Known Member
I've looked at a number of various recipes and notice that some call for a primary fermentation that is "loosely" covered and some call for "tightly" covered with a lock. What conditions determine which one of these you might use? It seems to me that tight would be better--no flys, less oxidation-but maybe the loose allows for more oxygen and is safer with a big initial fermentation. Ideas/comments?