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1 comment of this product found across Reddit:
Jimmy_Sunrise /r/fermentation
1 point
1970-01-20 02:06:52.751 +0000 UTC

Good point. If I do do the bucket, I'll make my own. Perhaps using a Gamma2 lid, and some $25 fermenting weights. But back to what I really want to know: how important is it that I get the perfect anaerobic seal of the crock? (would a little bit of air seeping in doom me to kham yeast?)