As an experienced sommelier and brewer, I can confidently say that yes, you do put water in an airlock. It is an essential step in the fermentation process to ensure the proper functioning of the airlock.
Airlocks come in different models, but they all work on the same principle of using water as a barrier to prevent air from entering the fermentation vessel. The purpose of an airlock is to allow the release of carbon dioxide (CO2) produced during fermentation while preventing any outside air from contaminating the brew.
To fill an airlock with water, you need to first understand the fill-line or maximum fill level indicated on the airlock itself. This line ensures that the airlock functions effectively without overflowing or causing any issues.
Here's how you can properly fill the airlock with water:
1. Choose the right water: It is important to use clean, sterilized water when filling the airlock. You can use boiled and cooled tap water, distilled water, or even sterilized brewing water. The key is to ensure that the water you use is free from any contaminants that could potentially affect the fermentation process.
2. Determine the fill-line: Take a close look at your airlock and locate the fill-line indicated on it. This line is usually marked or clearly visible on the airlock itself. It is crucial not to overfill the airlock, as it may cause the water to spill into the fermentation vessel or block the gas release.
3. Fill the airlock: Slowly pour the water into the airlock, making sure not to exceed the fill-line. You want to fill it enough to create a sufficient barrier for the air but still leave some room for the CO2 to bubble through without causing any overflow.
4. Attach the airlock: Once the airlock is filled with water up to the appropriate level, securely attach it to the fermentation vessel. Depending on the type of airlock you are using, this may involve inserting it into a rubber grommet or attaching it to a drilled stopper or bung.
Now, why do we use water in the airlock? The water acts as a seal, preventing outside air (which may contain contaminants or wild yeast and bacteria) from entering the fermentation vessel. This is crucial for maintaining the integrity and quality of the brew. At the same time, the CO2 produced during fermentation can escape through the airlock, creating bubbles as it passes through the water.
Through my personal brewing experiences, I have found that using water in the airlock is a reliable and effective method to create a barrier between the outside environment and the fermenting brew. It provides peace of mind knowing that the fermentation process is protected from potential contamination.
Filling an airlock with water is an important step in the brewing process. It acts as a barrier to prevent air from entering the fermentation vessel while allowing the release of CO2. By following the proper fill-line and using clean, sterilized water, you can ensure the airlock functions effectively and maintains the integrity of your brew.