Some new questions about this recipe

[natural]

Hello,

I have a few questions about King Brians Caramel Amber Ale recipe.

I'd like this to be my first all grain recipe. but I have a few questions.

Mainly about the fermenting period. I have just enough time to do this I think and have it ready for my birthday haha. That's the goal. (November 5th).

But a few questions about having it in the primary fermenter for 30 days. Mine doesn't have an Airlock. It's really just a pale with a lid. Is that okay?

in the recipe it also states to "Carb to 2.5 volume" and I have no idea what that means.

As well the candi syrup it says to use DAP. What on earth is DAP?

Here's a link to the recipe. https://www.homebrewtalk.com/f66/caramel-amber-ale-167880/

 

[natural]

I meant to title this NEWB questions.

 

[Sammy75]

If the lid seals tightly it will blow off at some point in time due to the CO2 produced during fermentation. Could be messy. Might want to get an airlock, or build a blow off tube. Search around the site for DIY instructions.

 

[BrookdaleBrew]

Here is a calculator to help with your carb per volume question: http://www.tastybrew.com/calculators/priming.html

Not sure what is meant by DAP. Also, I agree with Sammy about an airlock/blow off tube.

 

[pwndabear]

"carb to" is for kegging and bottling. i dont know what this guy is talking about below me...
<_<
>_>
......

 

[dcp27]

"carb to" is for kegging.

It applies to bottling as well.

DAP is di-ammonium phosphate, its yeast nutrient. Definitely make sure u get a blow-off tube or a lid fitted with an airlock