Well, for the time being, it will have to be the loosely screwed on lid till I can get a bung the right size. I had a go at Joe's ancient orange mead in a 4 litre water bottle, and being a bit of a twit, didn't check I had the right sized bung for the top. Instead I screwed on the lid, then unscrewed it slightly. I've read that all you need to do with yeast starters is cover them with foil, and brewers who use buckets sometimes crack the lid to let the gas out. So, I was wondering, do I really need to get the airlock at all?
Phil
Airlock or loose lid?
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boingy
Re: Airlock or loose lid?
Primary fermentation is vigorous and tends to generate enough CO2 to keep out the air and stuff (because CO2 is heavier than air it forms a "blanket"). As fermentation slows it becomes more important to protect the beer/mead/wine. A slightly loose lid will be Ok for a week or maybe two but after that you reallly need to get it under an airlock.
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Philipek
Re: Airlock or loose lid?
Brilliant! Thanks boingy. That's pretty much how I was thinking. At first I wanted to rush out and buy the right sized bung. Then I thought that it'd be okay for at least a couple of days.