My first Wash/fermenting question

[M_Wag13]

I am making my first ever wash and had a few fermenting questions. I am going to use a 55 gallon food grade plastic barrel with a air sealed lid. Do I need to burp the wash or just keep it sealed and check it every couple days to see when it finishes. And can somebody explain the difference in the diffrent types of yest because I'm thinking about using distilling yest. Any information is thankful for. Trying to get everything down before my still arrives!!

[bellybuster]

do not seal the lid during fermentation. Those yeasties produce allot of CO2 and will pressurize your fermenter. You can either drill a hole in the lid and put in an airlock or just leave the lid loose.
yeast really is a personal choice. allot of folks simply use bakers yeast. As we are fermenting for distillation, actual yeast profiles aren't nearly as important as they are when producing beer or wine. It can make a difference though and that will come with experimentation.
Most of the recipes you'll find on here come with yeast recommendation. All the recipes I've used I have used bakers yeast and it fermented well with no undesirable affects.