Can we talk about the 'burp or not to burp' thing for hot sauce ferments

I had a batch of habanero mash in a half gallon jar that kept pushing brine out the airlock after about 4 days, which was a huge mess. On a whim, I just loosened the lid for a second to let the gas out, then tightened it back up, and it calmed right down without letting any bad stuff in. How often do you guys actually burp your jars versus just trusting the airlock to do its job?

2 comments

2 Comments

the_alice1mo ago

Loosening the lid is basically burping it, so you're already doing it. Airlocks can't always handle a really active ferment.

elliot_johnson1mo ago

Yeah, but I see a big difference. Loosening the lid is a manual fix you have to remember. A good airlock handles it on its own, even when it's really bubbling. It just gives you one less thing to worry about.