lagering and airlocks

[dean2k]

Ok.... hypothetical situation: since I don't have a dedicated ferm chamber, but I have just enough room for a carboy in the fridge sans-airlock, would it be advisable to cap the carboy after say a 3-4 period of primary fermentation? Alternatively, rather than screw the cap on tight, loosely "seal" the opening to still allow gases to escape?

[GillettBreweryCnslt]

Ok.... hypothetical situation: since I don't have a dedicated ferm chamber, but I have just enough room for a carboy in the fridge sans-airlock, would it be advisable to cap the carboy after say a 3-4 period of primary fermentation? Alternatively, rather than screw the cap on tight, loosely "seal" the opening to still allow gases to escape?

That is what I would do, before we started putting airlocks on our primary fermenters, this is what everyone did with the bucket lid, just set it on loosely for a week then racked in into a carboy. However with lagering I'd be concerned about leaving it there for weeks/months without an airlock. That depends, of course, on how long you were going to ferment.

[jacinthebox]

I'll leave my bucket in the fridge with the lid on loosely for 2 weeks, then rack to carboy for lagering...I'll use a blow off or an S type airlock

[dean2k]

... However with lagering I'd be concerned about leaving it there for weeks/months without an airlock. That depends, of course, on how long you were going to ferment.

Thanks Dave. This is 'supposed' to be schedule for the altbier (yeast courtesy of Everwood): 3-4 weeks @ 65, and then another 3 weeks @ lagering temps. In my case, lagering temp will be at fridge temp assuming I go that route.

[dean2k]

Well.... I had to go with some loosely placed Seran Wrap and a loosely placed cap. Also needed to rig up some high tech lifts (ie - clothes pins) to get enough space between the cap and the bottom of the shelf so it's not pressing down. Hopefully this will sufficient enough to allow for any necessary 'breathing' without fucking up my beer. Wish me luck.