To ensure the best lid seal, first put the lid on without clasping the latches, ensuring everything lines up. Then, press down to seat the seal. Close each latch in an “X” pattern - close one, then the one across from it, rather than going around in a circle clasping them shut.
Wait at least 10 days of fermentation before removing your trub. It may be tempting to dump the jar as soon as it appears to be full, but patience is key to saving precious beer. Sediment falls VERY slowly and compacts on itself over time. A seemingly full mason jar can be deceiving. We’ve seen a full 16 oz jar of trub (after 5 days of fermentation) condense down to a half-full jar (after 10 days of fermentation).
Collect pre-fermentation trub BEFORE pitching your yeast if you did not separate your hops. To cut down on the number of mason jar removals/trub dumps (and to save precious beer) we recommend waiting a few hours before pitching yeast to allow pre-fermentation trub to settle and collect in the jar. This typically makes up a large portion of the sediment collected during the process and removing it before adding yeast can help curb the number of jar dumps. Larger volume mason jars can also help, but time is the biggest factor. We’d recommend waiting 10 days before removing your first jar of sediment during fermentation."