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Beer can be fermented in an open barrel. I don't totally recommend it for the faint hearted but the Belgian Lambic brewers do this. A vent should be left in a fermentation vessel, eg a bubble trap or just leave the lid unclipped SLIGHTLY - you don't want flies in there! I would not recommend clipping down the lid before a week. and then check on the pressure ...


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You have not ruined the beer. If anything early in the fermentation, day 1-2 letting in a little oxygen is good for the yeast as it allows them to form more flexible cell walls. As Yeast require oxygen to create sterols which maintain cell wall flexibility. Usually you want to leave the lid covering but not locked down for day 1-2, to stop CO2 pressure ...



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