Hi Guys got a quick question on a 10 gallon primary fermenter. Looks just like this one:
Basically my question is do I snap the lid down tight? Or do I leave it setting loosely on top for the air to escape since it has no airlock? I'm sure lots of air would pass through even snapped down... it's not a good seal.
Thanks in advanced, Sam
To ask the obvious question, is this some special "not a good seal" which might let pressure out but not contamination in? It's suggested for wine, I'm not a vinter and don't know if that seal is okay, or ???
I always use beer equipment which I believe has a good seal, I have all five gal fermenters which have gaskets and tight lids, figuring that you can't be too careful what gets in the wort.
I wouldn't sweat the seal at all. If the lid is larger that the OD of the bucket then it's OK for beer even if the seal isn't that good. You can always use saran and a strong rubber band with a pinhole in the middle if you are worried but the loose fitting but overlapping lid should be fine.
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