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Hi, I'm fermenting various peppers in a 23l Fermonster vat a typical s-shaped airlock:
The picture here shows a time when air seemed to get pushed out, as expected. However, I sometimes see the reverse situation, i.e. the water level on the left is much lower than the level on the right, as if it got sucked in. Does anyone know how this happens? I don't think it can evaporate that fast. The vat stands in the basement and there have been no heatwaves or large temperature fluctuations.
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I've also noticed some growth of yeast, even below the water so I'm probably gonna have to toss the whole batch, but I'm still curious how this can happen. Maybe the air getting sucked in is related to the yeast?
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