The first week of fermentation is done. The bubble activity has become quiet and civilized, so I have replaced the large hose and bucket with a simple air lock.
The baby beer is now making teenie little baby bubbles, so a regular air lock will suffice for releasing the CO2. The beer looks like it is smiling, but it is really just gas.
The air lock lets the gas out of the carboy, and keeps the air out of the carboy at the same time. Letting oxygen into the beer at this stage will make it go sour.
One more week of fermenting, and we will put it into the bottles.