Problem with starter kit?

[drfrankc]

I will be brewing my first "starter kit" batch of European Pils home brew tomorrow. I took out all of the equipment today and noticed that the lid to the fermenting/bottling bucket does not seal tightly--it more or less sits on top of the bucket. The lid has a hole drilled and a grommet for attaching an airlock, but I am concerned about the lack of sealing for the lid and whether or not it is truly a problem

I won't be able to get to the local brew shop until Tuesday, and I have a fixed (work and beer making) schedule. I plan on three to four days of primary brewing in the bucket and transferring to a glass carboy for secondary fermentation.

Will the lack of bucket sealing be a problem? Will my first batch of non LBK home brew amount to open fermentation?

Frank

 

[flars]

What brand is the starter kit? Does the rim of the bucket fit into the lid, without a seal, or is it the wrong size lid? Some manufacturers design the fermenting bucket not to seal. Usually those buckets are not drilled for an air lock though.
This bucket is described as fermentor/bottling bucket. This forces you to use the secondary vessel. I would ferment in the carboy, if the size is right, and save the bucket for bottling. You could also just buy a food grade bucket to ferment in.

Using the bucket as is, you could wrap the edge of the lid and rim of the bucket with plastic wrap if it looks like dust can enter during fermentation. Leave it sealed for two weeks, then take your first hydrometer reading. Leave it three weeks the beer will most likely be done, and had the time to clear.

Three weeks in the fermentor is where having another bucket comes in handy. You will be able to skip the secondary and go straight to the bottling bucket. No risk of a stalled fermentation by racking to early. No risk of infection or oxidation by an extra racking.

 

[unionrdr]

Generally with brewing kits, the bucket with the spigot is the bottling bucket. The one without is the primary fermenter. And in only 3 days or so, only initial fermentation could be done. It'll then slowly, uneventfully creep down to a stable FG from there. Also, If it's a true pilsner kit, it'll require temps down around 50F to get clean tasting beer. Besides lagering time & all that.

 

[drfrankc]

Thanks for the advice. Got the lid to go on--just took quite a bit of elbow grease. Within 24 hours the krausen was sending bubbles through the airlock. On day four, transferred to a carboy for seconday fermentation.

The bucket is a combination fermentation and bottling bucket. In about ten days I will be leaving for three weeks--hope the FG has stabilized by then so that I can bottle (those lids, I DO KNOW how to seal!)