mtbryda203
Member
- Joined
- Jan 13, 2013
- Messages
- 49
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I notice that there are two different types. The S type and the 3 piece. What is the difference and what one would you prefer
I personally like the 3 piece when going thru fermenation - because they are easier to clean. But for bulk aging I prefer the S- shaped, because I can look at them at a glance and make sure that there is a difference of pressure in the carboy. That tells me that I have a working and a tight fitting air lock and less chance of my wine being spoiled by air.
I hope that helps you.
Personally, I like the S-shape because I can see what is going on at a glance. Also, it has been my experience that the 3-piece tends to dry up faster than the S-shape. I understand that the S-shape is harder to clean, but I figure, choose your poison. I do agree with vacuumpumpman that the 3-piece is good for primary and secondary fermentation, but not for bulk aging.
3 types...I just got a few dry airlocks. Look like a silicone stopper with a silicone flap ofer some vent holes. Gas can get out but air cant get back in. I will try one on my next batch.
These are called fermenting bungs. I use them on barrels. I use three part on carboys and hate the S type because if the cleaning issue.
I don't know Rocky, I guess I just find it hard to shake all the K-Meta solution out of the S type to replace with fresh. Then I think (erroneously I now understand) that the water level should always be even in the two bubbles or something must be wrong. I'll swap out an S type today and give it another try. So when the level is uneven do you thump it to get it back even or leave it alone?I don't understand why so many people cite "cleaning issues" with the S-type airlock.
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