Nothing at all I put a towel over to keep bugs out. Yeast creates pressure not a vacuum so air will not reverse back in to your beer. ( An air lock is peace of mind no worries ) P.S. I just subscribed !!!
Distilled water will actually test acidic because it will absorb CO2 and produce carbonic acid. Not a good practice to use distilled water that has sat out to calibrate a meter. The pH drops fast. I also remember that 5 star did a show on the brewing network 100000 years ago and they go into their products. I would love it if you did a show on how you use and maintain your pH meter. I seem to destroy them and have given up. What am I doing wrong?
@@NWsmallbatchBrewing when I was a lab tech, sometimes distilled would be acidic and I was so confused. I teach chemistry now and some distilled water still tests acidic. My chemist buddy explained that it will absorb CO2 if you leave it open to air. Idk. My lab always had new stock pH calibration chemicals and hi end meters. I now mix my own stuff and buy cheapy Amazon meters. I can't get him to work for me but would love to know how you make it work
@@Leadership_mattersThat’s why one calibrates the pH meter and records date, time and temp of 7.0 and 4.O pH. If you use distilled and deionized water, you get best results.
lol what a question. I use BOTH airlock types They are still airlocks.
Thank you for the lecture indeed you're sorting out Big problem.
I honestly wasn’t sure if I should put the cap on all the way. Thank you for the walk through! No other video mentions the cap
Wow crazy. I have a part 2 updated video for airlocks coming in the next month stay tuned :-)
Thanks man, i was over thinking it.
Nothing at all I put a towel over to keep bugs out. Yeast creates pressure not a vacuum so air will not reverse back in to your beer. ( An air lock is peace of mind no worries )
P.S. I just subscribed !!!
Distilled water will actually test acidic because it will absorb CO2 and produce carbonic acid. Not a good practice to use distilled water that has sat out to calibrate a meter. The pH drops fast.
I also remember that 5 star did a show on the brewing network 100000 years ago and they go into their products.
I would love it if you did a show on how you use and maintain your pH meter. I seem to destroy them and have given up. What am I doing wrong?
Well it tested fine for me with distilled water.
@@NWsmallbatchBrewing when I was a lab tech, sometimes distilled would be acidic and I was so confused. I teach chemistry now and some distilled water still tests acidic. My chemist buddy explained that it will absorb CO2 if you leave it open to air. Idk. My lab always had new stock pH calibration chemicals and hi end meters. I now mix my own stuff and buy cheapy Amazon meters. I can't get him to work for me but would love to know how you make it work
@@Leadership_mattersThat’s why one calibrates the pH meter and records date, time and temp of 7.0 and 4.O pH. If you use distilled and deionized water, you get best results.
my cap dont have holes 8:14
How does the gas escape?
There is a small gap between the no hole cap and the actual airlock.