Question about Fermentation pail

[MONST3R]

I'm fermenting my first batch of beer in my fermenter which is a food grade plastic pail. This pail does not have a fermentation lock (airlock) on it's lid. I noticed today when i was checking on the brew that the lid is starting to rise or bubble in the center, as there is no way for the carbon monoxide to escape because i closed (snapped) the lid tight. Should i just lay the cover on top of the pail without snapping it shut so the carbon monoxide can escape or will that give me bacteria???

 

[Orfy]

Just release the pressure and don't seal it.
That puppy will fly if you leave it.

BOOM.

 

[MONST3R]

Ok so it will be fine to just sit the lid on the top without snapping it shut. I was just worried about bacteria.

Thanks

 

[Brewpilot]

The carbon DIoxide does need a place to go. Dont let it go boom, that may get messy....

Brewpilot

 

[Bobby_M]

Get an airlock. You'll need one if you plan to secondary anyway.

 

[MONST3R]

I do have an airlock for my secondary, but i don't have a hole in my primary pail to put the airlock

 

[FlyGuy]

No problem -- you can drill plastic easily enough. Use a flat wood bit or a hole saw bit and add a hole big enough for a bung and airlock. But don't put the hole in the center of the lid -- put it towards the side. That way you can prop the bucket up so it is a little tilted, and get a bit of extra headspace to avoid blow-offs.

Oh, and I wasn't suggest you do this WHILE THE BEER WAS FERMENTING! For now, leave your lid ajar, and cover the top of the pail and lid with a garbage bag and secure with a big rubber band. This will allow CO2 to escape, and nothing will get back in.