daddyo1109
Active Member
Ok, so here's the thing. I had the sparged, cooled wort in the carboy, topped up to 5 gallons, and had just added the yeast when my in-laws showed up to drive us to the ball game last night. So I slapped the lid on, took the carboy downstairs into the cool basement, popped the airlock on top and left for the game.
This morning when I looked I didn't see any bubbles in the airlock, so I checked the lid and found it slightly open. I've read about wild yeasts and open fermentation, but I'm making Coffee Stout and not a Sour lambic soo..
Should I worry or not?
This morning when I looked I didn't see any bubbles in the airlock, so I checked the lid and found it slightly open. I've read about wild yeasts and open fermentation, but I'm making Coffee Stout and not a Sour lambic soo..
Should I worry or not?