Getting this year’s batch started, will check in in about three or four weeks.

you are viewing a single comment's thread
view the rest of the comments
[–] 13 points 4 days ago (1 child)

I believe its an airlock. As the contents ferments, gasses build up. The airlock allows excess gasses out, but doesnt allow anything in

  • source
  • parent
  • hideshow 1 child comment