My primary was not airlocked all night!!!

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

biggben

Well-Known Member
Joined
Sep 26, 2010
Messages
172
Reaction score
2
Location
port angeles
Ok so here is my problem i have 6 gal brew pales one of the lids had a gash in it because my drill bit caught it wrong when i was boring out the whole. any ways i plugged the gash and thought it was sealed, NOPE! so now my primary has been allowing a small amount of air all night. i pitched the yeast into it at 12am and discovered the problem at 11 am this morning. there is a large head of krausen on it. i changed the lid for a new one and its bubbling away nicely now. it looks fine do you think that this will be a contamination issue?
 

aggiejay06

Well-Known Member
Joined
Sep 7, 2009
Messages
209
Reaction score
2
Location
Cary
It's probably highly dependent on the area your beer is in...what's floating around in the environment and such and whether or not it's near an AC vent, but I would say chances are you'll be fine. Sounds like your yeast are doing quite well and they'll likely outcompete anything if something did happen to go in there.
 

Revvy

Post Hoc Ergo Propter Hoc
Lifetime Supporter
Joined
Dec 11, 2007
Messages
41,296
Reaction score
3,727
Location
"Detroitish" Michigan
It doesn't really matter, you really don't need an airtight seal on your fermenter. The co2 coming out of there would protect your beer. In fact many folks with arthitis and other issues don't snap the lid down on their buckets anyway, and may folks just put tinfoil, plastic wrap, metal cookie sheets or even plexiglass sheets on top of the bucket instead. It's really not crucial to be tight. The bad stuff are not ninja acrobats, they really can't get into stuff. The co2 coming out will prevent anything getting in.
 

bernerbrau

Well-Known Member
Joined
Jun 25, 2008
Messages
8,502
Reaction score
36
Location
Nashville, TN
Almost certainly not. For one thing, the active yeast create a very inhospitable environment for bacteria. For another, during fermentation, CO2 is being actively produced and will be forcing air out of your carboy. For another, I'm willing to bet you observed careful sanitation techniques.

Count to ten. Deep breaths. Now relax and go read a book. Your beer is just fine.
 
Top