I have heard that some people ferment with no air-lock. DIY Kits like Mr. Beer and Cooper's don't have air-locks and they obviously don't feel like it presents a problem. It seems to me that if you go to all the trouble of making sanitation a priority and don't want things like wild yeast infecting your beer that open air fermenting would be harmful. So as a newb I am trying to find out how harmful or safe it is to allow fermenting to take place without an air-lock? Thanks for your input!
No Air-Lock Fermenting
- Thread starter Seville65
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flars
Well-Known Member
When you have the ability to use an airlock use one. Fill it with Starsan solution or vodka just in case the contents get sucked into the fermentor.
Some fermentors are designed for use without an air lock. Usually these types are buckets. The lids enclose the top so they really aren't without protection from airborne particles which could carry bacteria.
There are also some commercial breweries that ferment in open vats.
The choice is up to the brewer. I use glass carboys that are designed to be used with an air lock.
Some fermentors are designed for use without an air lock. Usually these types are buckets. The lids enclose the top so they really aren't without protection from airborne particles which could carry bacteria.
There are also some commercial breweries that ferment in open vats.
The choice is up to the brewer. I use glass carboys that are designed to be used with an air lock.
I remember a couple months ago when that video of Sierra Nevada's Bigfoot open fermentation was going around reading something where one of the brewers says that once fermentation gets going there's very little chance of infection because the yeast are going to thrive in that environment more than anything else. Basically the yeast squeezes everything else out. However, they do also say they filter the air going into the room carefully.
Might be worth a try if you really want to see what happens. I'd bet it comes out fine
Might be worth a try if you really want to see what happens. I'd bet it comes out fine
surffisher2a
Well-Known Member
Here is my thought on this, Yes you can open ferment most of the time, but the airlock gives you some insurance.
I can't think of any downside to an airlock, except the upfront cost and some very minor maintenance to keep it clean.
I can't think of any downside to an airlock, except the upfront cost and some very minor maintenance to keep it clean.
hunter_le five
Sheriff Underscore
You don't "need" an airlock. An airlock just makes it virtually impossible for an infection to get into the fermenter.
Generally as long as the beer is covered though, it is pretty safe, especially during active fermentation. Even something as basic as a layer of aluminum foil draped over the bucket/fermenter opening can do the job just fine.
Of course even open fermenters can produce perfectly good beer, so long as the proper precautions are taken.
Generally as long as the beer is covered though, it is pretty safe, especially during active fermentation. Even something as basic as a layer of aluminum foil draped over the bucket/fermenter opening can do the job just fine.
Of course even open fermenters can produce perfectly good beer, so long as the proper precautions are taken.
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syd138
Well-Known Member
This is a good point, however if I'm not mistaken, I think the op was asking if it is possible to just cap the carboy with out using an airlock.
The answer to that question would be NO.. if you did that in a glass carboy, it would explode. And that is why it is imparitive that you let everything ferment out before you bottle. I have had bottle bombs before and it's not a good thing.
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