 Rank: Newbie Groups: Registered
Joined: 9/9/2011(UTC)
Posts: 8
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"I have been reading some conflicting information on this and other forums.
To airlock or not to airlock (or some combination?
Some people say that the fermentation is so violent that an airlock is unnecessary. Some say let it go for 24-48 hours, then airlock. Others say airlock immediately then open it up and stir the fermentation every day. And some say to airlock the whole time.
TY!!"
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 Rank: Junior Member Groups: Registered
Joined: 9/9/2011(UTC)
Posts: 10
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Hi Iv always left the airlock on from the start . When the thing stops moving im done . I seem to always get around 180 proof .
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 Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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I air lock mine because that's the way I've always done it :) Never have had any problems doing it that way.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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There are several schools of thought on this subject and niether is wrong. I too use an airlock ---just cause I always have. If you make a mash, and let it ferment until the rush is almost done and then add one, well you still keep the nasties out. You can use a blowoff tube which by name is not an airlock but by defination is, or take a chance and put a piece of tape over the hole in the lid of your fermenter so the co2 can escape whilst it produceing pressure. There are lots of ways to have a go at this issue and whatever works for you, well, there ya go.
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