Air-Locks

[njgramm]

I was just curious. What are the possible significant negative side effects of using a loose lid instead of a sealed air-lock fermenting vessel. Take for example on a cracked corn sugar mash. Or in general would it work just fine that way?

[Sea_Dog]

I just cover mine with a garbage tied or bungie over the bucket until a low enough sg or rigourous fermentation has stopped enough to rack into a carbouy.

[oliver90owner]

Depends on what your fermentation is, as to what or whether an airlock might be appropriate.

23l of basically a beer wort will likely be OK, but 200l would need a huge one, so might as well ferment with just a loose cover with a fabric cover over that to keep out unwanted insects and any airborne nasties.
Depends also on time of ferment to 'stilling; need an air lock to keep it fresh, especially at low ABV.

I do mostly wines and they always need an airlock after the initial vigorous fermentation, but may take weeks to ferment and months to mature. Washes for the still are different.

[M_Wag13]

My big thing was the smell. With a airtight fermenter with either a airlock or blow off tube on it cuts the smell down. I ferment a 35 gallon wash in a 55 gallon food grade barrel with a blow off tube and you can't smell a thing until I open the lid. As soon as I open it, that's all you smell and it isn't really a good aroma.

[wv_hillbilly]

I do corn and sugar washes, I just cover it with a towell, there is a lot of co2 coming off, so I don't have any problems with it.

[rad14701]

Airlocks reduce the chance of infection due to airborne bacteria as well as keeping out wild yeast... They aren't as important for our use as they are for fermenting fine wines... Over-pitching yeast helps eliminate the possibility of infection by insuring a rapid production of CO2 which helps in the fight against infections...