I apologize in advance if this is a duplicate thread..
i've been doing some reading, and it looks like open vs closed fermentation is about as debated as free will vs predestiny. what are your thoughts on open vs. closed fermentation? what are the advantages of one over the other? i've always only done closed.
The reason I'm asking is I just finished a 14 gallon lager. It's in my refrigerator at 55df. My keggle-fermenter is a keggle with the lid of a plastic bucket sealing off the hole and an airlock in the middle. The lid is surrounded with rubber and is then strapped down to the keggle to make it a really tight fit. My issue is this...I pitched the starter for this beer Saturday night. I see absolutely no movement in the airlock, but I can smell the fermentation. My only concern is that there may be a leak somewhere in the seal, though not a very big one...at all. I'm keeping the lager in this keggle for the duration of the entire fermentation, and not moving to secondary. After d-rest, and temp drop...I'm thinking I should be fine...but I just kind of want a second (or third or fourth) opinion.
What do you think?